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Crispy Avocado Bites with Peruvian Green Sauce

Yield:

16 avocado bites

Prep Time:

20 minutes

Cook Time:

15-20 minutes

Calories Per Serving:

570


Ingredients:

  • For the Peruvian Green Sauce:
  • 1 packed cup cilantro leaves and stems
  • 2 jalapeños, seeded and roughly chopped
  • 2 garlic cloves, chopped
  • ½ cup mayonnaise
  • 2 tbsp. white vinegar
  • 2 tbsp. crumbled cotija or finely grated Parmesan
  • ½ tsp. fine sea salt
  • For the Avocado Bites:
  • 2 ripe but firm Del Monte® Avocados, halved and pitted
  • ½ cup all-purpose flour
  • ½ tsp. fine sea salt
  • 2 large eggs
  • ½ cup panko breadcrumbs
  • ½ cup sesame seeds
  • 2 tbsp. olive oil

Instructions:

Preheat oven to 425℉. Line a large baking sheet with parchment paper.

In a blender combine cilantro, jalapeños, garlic, mayonnaise, vinegar, cotija or Parmesan, and salt. Blend on high speed until completely smooth and creamy (this can also be made in a food processor, but it will not be quite as smooth). Taste and add more salt and/or vinegar if needed. Set aside.

Cut each avocado half into 4 wedges. On a plate mix together flour and salt. In a wide, shallow bowl beat eggs well. In another wide shallow bowl combine panko and sesame seeds.

Dip avocado wedges in flour, then egg, then panko mixture and transfer to prepared baking sheet, leaving space between wedges. Drizzle oil over wedges and bake until browned and crisp, 15-20 minutes.

Serve avocado bites with green sauce for dipping.


Nutrition Facts

Serving Size

Serving Per Container 4

Amount Per Serving
Calories 570 Calories from Fat
% Daily Value*
Total Fat 49g 63%
Saturated Fat 8g 40%
Trans Fat 0g 0%
Trans Fat 0g 0%
Trans Fat 0g 0%
Cholesterol 85mg 28%
Sodium 730mg 32%
Total Carbohydrate 24g 9%
Dietary Fiber 7g 25%
Sugars 1g
Protein 11g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Instructions:

Preheat oven to 425℉. Line a large baking sheet with parchment paper.

In a blender combine cilantro, jalapeños, garlic, mayonnaise, vinegar, cotija or Parmesan, and salt. Blend on high speed until completely smooth and creamy (this can also be made in a food processor, but it will not be quite as smooth). Taste and add more salt and/or vinegar if needed. Set aside.

Cut each avocado half into 4 wedges. On a plate mix together flour and salt. In a wide, shallow bowl beat eggs well. In another wide shallow bowl combine panko and sesame seeds.

Dip avocado wedges in flour, then egg, then panko mixture and transfer to prepared baking sheet, leaving space between wedges. Drizzle oil over wedges and bake until browned and crisp, 15-20 minutes.

Serve avocado bites with green sauce for dipping.