A fun new way to enjoy 1915 Farm grassfed fajita skirt steak! Crispy, bacon wrapped avocado stuffed with delicious, cheesy steak.

INGREDIENTS

• 2 avocados, halved and pitted
• 8 oz monterey jack cheese
• 1 cup cubed cooked grassfed fajita
• 1 lb smoked bacon
• 2 eggs
• 1 1/2 cup panko breadcrumbs
• pinch of salt
• neutral oil, for frying

INSTRUCTIONS

1. Scoop out the avocado halves from the skin, making sure to keep it all in one piece, and cut the Monterey jack into 1/4-1/2″ slices, depending on how much cheese you want. Scoop out some avocado from the inside leaving yourself plenty of space to stuff your avocado full of goodies!
2. Fill one of the halves of your avocado with beef fajita, then the other half with the Monterey jack. Wrap the entire thing in a strip or two of bacon depending on size of avocado and set aside. You can use toothpick to hold together.
3. Heat the oil to 350°
4. In a small bowl, beat the eggs. In another shallow bowl, mix the breadcrumbs with a pinch of salt. Then dip the prepared avocado in the egg mixture, then breadcrumbs, then egg, then breadcrumbs again. With each dip, make sure the avocado is completely covered and shake off the excess.
5. Gently lower the avocado in the oil and fry about 4 minutes, or until golden brown. Remove to a paper towel lined plate to drain.

*To cook fajita we just seasoned our meat and pan seared with olive oil on medium heat until 140° (medium)