Friday, December 21, 2012


bullet2 Tbsp olive oil
bullet1 small bell pepper, seeded & finely chopped
bullet1 clove garlic
bullet1 cup fresh tomatoes, chopped
bullet1 Tbsp fresh thyme
bulletSalt & pepper to taste
bullet2 Tbsp butter
bullet2 Tbsp flour
bullet1 cup milk, warm
bullet1 cup cheddar cheese, grated
bullet2 large ripe avocados, halved & seed removed
bullet1/2 tsp lemon juice
DIRECTIONS:  Sauté peppers in olive oil over medium heat (about 5 minutes).  Add the garlic & cook another 2 minutes.  Stir in the tomatoes, thyme, salt & pepper & cook 3 minutes.  Sprinkle avocados with lemon juice & set aside.  Melt the butter in a saucepan, low heat & when melted remove from heat & stir in the flour mix to combine well.  Slowly whisk in the heated milk until you have a smooth sauce.  Add the cheese & allow to melt, stir to make a smooth mixture.  Add the tomatoes to the cheese, stir to combine.  Place avocado halves in an ungreased baking dish, put the tomato mixture into each avocado half mounding it.  Extra tomato mixture should be placed around the avocados.  Bake at 450 F (232.22 C) for 15 minutes, or until browned. 
SERVINGS:  4                                    TIME:  40 minutes

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