Loaded Chicken Guacamole
Recipe type: Appetizers
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
Mashed avocadoes loaded with shredded chicken, corn, and diced tomatoes with green chiles. Delicious with a hint of garlic, this dip is perfect with crackers or chips for small gatherings.
  • 3 large avocados, pits removed
  • 1 cup cooked chicken, shredded
  • 1 can of diced tomatoes with green chiles
  • ½ cup frozen corn, thawed
  • ¼ + ⅛ teaspoon garlic powder
  • ¾ teaspoon salt
  • ½ cup cubed mozzarella cheese
  • A box of Townhouse crackers
  1. First, drain the diced tomatoes with green chiles to remove the excess water.
  2. In a medium sized skillet, add the diced tomatoes with green chiles, corn, cubed mozzarella cheese, garlic powder, and salt, and stir to evenly incorporate the ingredients. Cook until the mozzarella cheese has completely melted. Set aside for now.
  3. Slice the avocadoes in half and remove the pits. Use a spoon to carve the avocadoes from its outer shell. Place the avocado into a large bowl and mash them until the consistency is to your liking.
  4. Add the tomato mixture to the mashed avocadoes, then add the shredded chicken. Combine the ingredients until they are well incorporated.
  5. Serve the Loaded Chicken Guacamole with Townhouse Crackers.
If you prefer a more savory dip, you can replace the shredded chicken with bacon instead.

For a vegan version, you can leave out the chicken and the cheese.

For a gluten free version, you can use gluten-free crackers.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2014/12/22/loaded-chicken-guacamole/