Prepare the Chipotle-Lime Crema: In a small bowl, combine all Sauce ingredients and mix well. Set aside.
Cut the Avocados: Halve the Avocados, remove the pits, and cut each half into wedges.
Prepare the Breading Station: Set up three shallow dishes. In the first, combine all Breading ingredients except the Panko Bread Crumbs. In the second, place the beaten Eggs. In the third, place the Panko Bread Crumbs.
Bread the Avocado: Dredge each Avocado wedge in the Flour mixture, then dip in the beaten Eggs, and finally coat thoroughly with Panko Bread Crumbs.
Fry the Avocado: Heat the Canola Oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C). Carefully add the breaded Avocado wedges in batches, being careful not to overcrowd the pot. Fry for 2-3 minutes per batch, or until golden brown and crispy.
Drain and Load: Remove the fried Avocado wedges with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Top immediately with Pepper Jack Cheese, crumbled Chorizo, and Chopped Cilantro.
Serve: Serve immediately with the prepared Chipotle-Lime Crema.
Ingredients
4
22Ripe Hass Avocados
1 cup120 gAll-Purpose Flour
1 tsp5 mLChili Powder
1/2 tsp2.5 mLSmoked Paprika
1/2 tsp2.5 mLCayenne Pepper
1 tsp5 mLSalt
1/4 tsp1.25 mLBlack Pepper
22Large Eggs-beaten
1 1/2 cups150 gPanko Bread Crumbs
1/2 cup50 gPepper Jack Cheese-shredded
1/2 cup85 gChorizo-cooked and crumbled
2 tbsp30 mLChopped Cilantro
1/2 cup120 gMexican Crema
1 tbsp15 mLChipotle Peppers in Adobo Sauce-minced
1 tbsp15 mLLime Juice
3 cups720 mLCanola Oil
Equipment
Large pot or deep fryer
Shallow dishes
Slotted spoon
Paper towels
Small bowl
Instructions
Prepare the Chipotle-Lime Crema: In a small bowl, combine all Sauce ingredients and mix well. Set aside.
Cut the Avocados: Halve the Avocados, remove the pits, and cut each half into wedges.
Prepare the Breading Station: Set up three shallow dishes. In the first, combine all Breading ingredients except the Panko Bread Crumbs. In the second, place the beaten Eggs. In the third, place the Panko Bread Crumbs.
Bread the Avocado: Dredge each Avocado wedge in the Flour mixture, then dip in the beaten Eggs, and finally coat thoroughly with Panko Bread Crumbs.
Fry the Avocado: Heat the Canola Oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C). Carefully add the breaded Avocado wedges in batches, being careful not to overcrowd the pot. Fry for 2-3 minutes per batch, or until golden brown and crispy.
Drain and Load: Remove the fried Avocado wedges with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Top immediately with Pepper Jack Cheese, crumbled Chorizo, and Chopped Cilantro.
Serve: Serve immediately with the prepared Chipotle-Lime Crema.
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