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Smoked Stuffed Avocado
By Traeger Kitchen
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.
Prep Time
15 Minutes
Cook Time
30 Minutes
Pellets
Pecan
Ingredients
How many people are you serving?
8
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 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 |
Steps
1
When ready to cook, set the Traeger temperature to 375℉ and preheat with the lid closed for 15 minutes.
375 ˚F / 191 ˚C
2
Remove the pits from the avocados, removing some flesh from the center if needed.
Ingredients
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.
Ingredients
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.
375 ˚F / 191 ˚C
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.
375 ˚F / 191 ˚C
Ingredients
12 Quail Eggs
6
Remove from the avocados from the grill and serve. Enjoy!