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Backyard Blogging.

Smoked Stuffed Avocado

Don’t let the size of the Smoked Stuffed Avocado fool you! These avocados pack a wood-fired punch. We smoked the avocados stuffed them with pulled pork, cheese, salsa, cilantro and topped them with a perfectly cooked over-easy egg.


6 avocados
3 cups left over pulled pork
1 1/2 cups Monterey jack cheese, shredded
1 cup salsa
8 quail eggs (or other egg)
1/4 cup cilantro, chopped


When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 375 degrees F and preheat, lid closed, for 10 to 15 minutes.

Remove the pits from the avocados, removing some avocado from the center if needed.

In a bowl, mix together pork, cheese, salsa and cilantro. Place pork mixture on top of avocados and place in grill. Cook for 25 minutes.

Take a spoon and make a divot or “nest” for the egg. Carefully crack the quail egg into the “nest” and cook for an additional 5 to 8 minutes or until the egg reaches desired doneness.

Remove from grill and serve. Enjoy!

Recipe and photo from Traeger.