Baked Guacamole Stuffed Onion Rings with Chipotle Dipping Sauce

Name: Baked Guacamole Stuffed Onion Rings with Chipotle Dipping Sauce
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 6 serving
Ingredients: 2 large onions; 2 eggs; 2 tablespoons milk; 1 cup flour; 2 cups panko breadcrumbs; Olive Oil for drizzling; Chipotle dipping sauce; For the guacamole:; 2 avocados; 2 roma tomatoes; 1/2 medium onion; 2 tablespoon chopped cilantro; 1 lime; 1/2 teaspoon kosher salt; 1/4 teaspoon ground cumin; 1/4 teaspoon cayenne; 1/4 teaspoon black pepper; 1/2 Jalapeno pepper

User Reviews

5.0

3 reviews

Excellent

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 20 mins
Servings
6

Baked Guacamole Stuffed Onion Rings with Chipotle Dipping Sauce

Eric Kelley

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This recipe makes about 36 onion rings and serves 6 people.

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Ingredients

Servings

2 large onions cut into 1/2-inch slices
2 eggs
2 tablespoons milk
1 cup flour
2 cups panko breadcrumbs
Olive Oil for drizzling
Chipotle dipping sauce
For the guacamole:
2 avocados halved, seeded and peeled
2 roma tomatoes seeded and diced
1/2 medium onion diced
2 tablespoon chopped cilantro
1 lime juiced
1/2 teaspoon kosher salt
1/4 teaspoon ground cumin optional
1/4 teaspoon cayenne optional
1/4 teaspoon black pepper
1/2 Jalapeno pepper seeded and minced

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Instructions

To make the guacamole: In a large bowl mash the avocados with a spoon until chunky. Add the tomatoes, onion, cilantro, lime juice and spices. Mix until fully combined. Cover with plastic wrap until ready.
Separate the onion slices into rings, and place on a tray lined with parchment paper or silicone baking sheet. Place about 1 tablespoon of the guacamole mixture into each ring, depending on the size of the ring. Next, place the entire tray in the freezer for at least 1 hour or until the rings are frozen solid.
Preheat oven to 400 degrees. Lightly oil a baking sheet or coat with nonstick spray.
Place flour in a medium bowl set aside. In another large bowl place pako breadcrumbs and set aside. lastly, in a medium bowl, whisk eggs and 2 tablespoons milk and set aside.
Working in batches, dredge onion rings in flour mixture, dip into eggs, then dredge in Panko mixture, pressing to coat. Spread onion rings in an even layer on the prepared baking sheet; coat with nonstick spray or drizzle with olive oil. Place into oven and bake until golden brown and crispy, about 15-20 minutes. Serve immediately with chipotle sauce or your favorite dipping sauce.