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Smoked Stuffed Avocado

15

30

Pecan

Don't let the size fool you, these avocados pack a wood-fired punch. Avocados are smoked and stuffed with pulled pork, cheese, salsa, and cilantro then topped with a perfectly cooked over-easy egg.

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  • 6 avocados

  • 3 Cup cooked pulled pork

  • 1 1/2 Cup Monterey Jack cheese, shredded

  • 1 Cup salsa

  • 1/4 Cup cilantro, chopped

  • 12 Quail Eggs

  • 1

    When ready to cook, set the Traeger temperature to 375℉ and preheat with the lid closed for 15 minutes.

    375 ˚F

  • 2

    Remove the pits from the avocados, removing some flesh from the center if needed.

    • 6 avocados

  • 3

    In a medium bowl, add the pork, cheese, salsa, and cilantro, and mix together. Place the pork mixture on top of the avocados.

    • 3 Cup cooked pulled pork

    • 1 1/2 Cup Monterey Jack cheese, shredded

    • 1 Cup salsa

    • 1/4 Cup cilantro, chopped

  • 4

    Place the avocados directly on the grill grates. Close the lid and cook for 25 minutes.
  • 5

    Using a spoon and make a divot or “nest” for the quail egg. Carefully crack the quail egg into each “nest”. Close the lid and cook for an additional 5-8 minutes. or until the egg reaches desired doneness.

    • 12 Quail Eggs

  • 6

    Remove the avocados from the grill and serve. Enjoy!

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