These are not your average jalapeno poppers! If you’re looking for an appetizer to make for football’s biggest day of the year, or just a regular ol’ Friday night, these deeply flavourful bites made with buttery, perfectly ripe Avocados from Mexico will be a hit!! I made the mistake of making twenty eight of them while home alone and I just couldn’t help myself from going back for more. I could not stop! The flavour combo is very unique — you need to try these! They’re inspired by my favourite avocado aburi oshi sushi roll which includes the five main flavours: avocado, basil, jalapeno, balsamic and mayo.
I’ve been a recipe developing ambassador for Avocados from Mexico for three years now and this might be my favourite recipe of all! Feel free to browse all my avo-centric recipes here. I’ve always loved this work because it’s so natural. It’s no secret I am obsessed with avocados. As a vegan family, avocados are our favourite source of healthy fat. Avocado was our three-year-old Roen’s very first food back when she started solids at six months of age! Nowadays, she eats at least one slice of avocado toast per day and sometimes she grabs a spoon and eats avocado flesh straight from the fruit. We love that Avocados from Mexico are sold at every store we shop at and in season all year round.
3 Avocados from Mexico
1 ½ c. sushi rice (cooked)
¼ c. extra virgin olive oil
5 large basil leaves
Salt (to taste)
Vegan mayo (for drizzling)
Balsamic reduction (for drizzling)
1 c. chips (crushed, I used jalapeno flavour)
- Preheat oven to 400F and slice jalapenos in half. Using gloves to protect your hands, remove the seeds and the jalapeno’s inner pith. Rinse with water, dry and set cut side up on a lined baking sheet.
- Using your hands, add small handfuls of rice to each jalapeno half. It helps if you dip your fingers in water to prevent the rice from sticking to your hands. The jalapeno need not be heaping with rice — a level amount is perfect.
- Bake rice-filled jalapenos for 22 minutes.
- In the meantime, slice your avocados by cutting in half vertically, then again cutting vertically down the fruit so that each half yields 8-10 wedges.
- Prepare your basil oil by chopping basil finely then stirring into olive oil in a small bowl.
- When the jalapenos are done, remove from oven and drizzle with a small spoonful of basil infused olive oil, then top each bite with an avocado wedge.
- Add crushed chips (for crunch) to the top of each popper, then drizzle with balsamic glaze (reduction) and vegan mayo. Enjoy!!
Thanks to Avocados from Mexico for sponsoring this post! All opinions are my own.