Smoky Avocado Shells and Cheese
Try this Smoky Avocado Shells and Cheese recipe, or contribute your own.
Try this Smoky Avocado Shells and Cheese recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Prepare the VELVEETA Shells and Cheese according to package instructions.
- When the shells are mixed, top with diced avocado and diced red bell pepper.
- Serve with a sprinkle of freshly chopped cilantro on top.
Adding fresh avocado to hot pasta creates a specific textural conflict between the starch and the fruit's delicate fats. Dice the avocado to a uniform one-quarter inch so it distributes evenly without overwhelming the mouthfeel of the pasta shells. Heat exposure causes avocado lipids to break down rapidly, releasing moisture that can thin out emulsion-based cheese sauces. Folding the diced avocado into the shells only after the pasta has cooled slightly below boiling point preserves its structural integrity.
Red bell pepper introduces a necessary crunch to contrast the softness of the pasta and ripe fruit. Cut the pepper into fine brunoise pieces measuring no more than one-eighth inch to maintain textural harmony with the shells. Fresh cilantro leaves should be added immediately before service to prevent bruising and loss of volatile aromatic compounds.
This dish does not tolerate freezing well because thawed avocados turn mushy and processed cheese sauces separate into watery pools upon reheating. Consume the finished preparation immediately, or store components separately in airtight containers for up to twenty-four hours.
