Ivy Stark

Special for Cinco de Mayo celebrations at home, Stark created two new delicious recipes. For a twist on the traditional milanesa torta, Stark made a delectable appetizer version, “California Avocado Milanesa Torta Sliders,” which features California avocado as the “milanesa.” For a delicious entrée, try Stark’s scrumptious take on traditional enchiladas, “California Avocado and Shrimp Enchiladas.”


California Avocado Milanesa Torta Sliders

Recipe created by chef Ivy Stark for the California Avocado Commission.


Serves 8
Prep Time: 30 

Cooking Time: 10 minutes

Total Time: 40 minutes



  • 1 cup all-purpose flour
  • 3 eggs, lightly beaten
  • 2 cups panko breadcrumbs,
  • 1 tsp. salt
  • 4 ripe, fresh California avocados, seeded, peeled and quartered
  • 3 ancho chiles, stemmed and seeded
  • 1/2 cup mayonnaise
  • Salt, to taste
  • Vegetable oil (for frying)
  • 8 smoked bacon slices, cooked until crisp and cut in half
  • 8 slider rolls
  • 1 cup refried beans, warmed
  • 1 cup shredded romaine lettuce
  • 1 cup shredded Queso Oaxaca
  • 3 plum tomatoes, thinly sliced
  • 1 small white onion, thinly sliced into rings
  • 16 toothpicks
  • 16 slices pickled jalapeño



  1. Place flour, eggs and breadcrumbs in separate bowls. Season breadcrumbs with salt.
  2. Dredge avocado quarters first in flour, then egg and then breadcrumbs, set aside.
  3. Toast chiles in a hot, dry skillet until they become flexible and slightly translucent; about 30 seconds. Place chiles into a bowl of boiling water and weight down with a plate to keep them submerged. Allow to sit for 15 minutes.
  4. Strain chiles and reserve the soaking liquid. Place chiles in a blender, along with the mayonnaise. Puree on high speed, using a little of the soaking liquid as needed to move the blades. Season with salt to taste.
  5. Heat about 1/2-inch of oil in a large skillet to 350°F.
  6. Fry avocados, a few at a time, about 3 minutes or so on each side until they are golden brown.
  7. Place avocados, along with the bacon, on a baking sheet and put into a 200ºF oven, to keep warm while continuing with the next steps.
  8. Split open the rolls and scoop out excess bread. Toast under a broiler until golden.
  9. For each slider, spread the top half with the mayonnaise mixture.
  10. Spread the bottom half with the refried beans.
  11. Lay a bacon strip on the bottom half of the roll.
  12. Place an avocado quarter on top of the bacon.
  13. Top with lettuce, cheese and slices of tomato and onion. Add the top half of the roll.
  14. Secure top of the roll with a toothpick speared with a pickled jalapeño slice and serve warm.


Nutrition Information Per Serving: Calories 450; Total Fat 23 g (Sat 6 g, Trans 0 g, Poly 2.5 g, Mono 11 g); Cholesterol 75 mg; Sodium 900 mg; Total Carbohydrates 51 g; Dietary Fiber 10 g; Protein 15 g



California Avocado and Shrimp Enchiladas

Recipe created by chef Ivy Stark for the California Avocado Commission.


Serves: 4


Prep Time: 1 hour

Cooking Time: 30 minutes

Total Time: 1 hour 30 minutes


California Avocado and Shrimp Enchiladas



  • 3 Tbsp. olive oil
  • 1 1/4 cups diced red onion,
  • 24 uncooked medium shrimp, peeled and deveined
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 Tbsp. chopped fresh oregano
  • 1/2 tsp. ground cumin
  • 2 jalapeño peppers, stemmed, seeded and minced
  • 1 ripe, fresh California avocado, peeled, seeded and diced
  • Enchilada Sauce (see make-ahead recipe below)
  • Vegetable oil (for cooking)
  • 8 (6-inch) corn tortillas
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup Mexican crema
  • 8 thin red onion slices, for garnish
  • 1/4 ripe, fresh California avocado, peeled, seeded and sliced for garnish



  1. Heat 2/3 of the olive oil in a large skillet over medium-high heat.
  2. Add diced red onion and sauté until slightly softened, about 2 minutes.
  3. Season shrimp with salt and pepper. Add shrimp, oregano, cumin and jalapeños to skillet. Sauté just until shrimp are almost opaque but not completely cooked through, tossing often, about 4 minutes. Remove skillet from heat and stir in diced avocados.
  4. Preheat oven to 350°F. Brush 15x10x2-inch glass baking dish with remaining olive oil. Pour enough Enchilada Sauce in the dish to line the bottom.
  5. Fill a shallow skillet with 1/4-inch of oil and warm over medium heat. Once oil is hot, dip tortillas, one at a time, about 15 seconds per side until soft and pliable. Drain well on paper towels.
  6. One at a time, dip each soft tortilla in the Enchilada Sauce, turning to coat both sides evenly. Transfer the coated tortilla to prepared baking dish.
  7. Spoon equal amounts of shrimp and avocado mixture down center of each coated tortilla and top with some of the cheese. As each enchilada is assembled, roll up tortilla seam side down and place side by side in dish.
  8. Top each enchilada with a few spoonfuls of Enchilada Sauce. Bake just until heated through and cheese melts, about 20 minutes.
  9. Using spatula, transfer enchiladas to warm plates. Spoon remaining Enchilada Sauce over.
  10. Drizzle with crema, sprinkle with remaining cheese and garnish with red onion slices and avocado slices.


Enchilada Sauce



  • 2 cloves garlic
  • 6 large dried guajillo chiles, stemmed and seeded
  • 1 tsp. dried oregano
  • 1/2 tsp. freshly ground black pepper
  • 1/2 tsp. ground cumin
  • 2 cups vegetable broth
  • Salt, to taste
  • 1 Tbsp. olive oil
  • 1 tsp. salt
  • 1 tsp. sugar



  1. On a griddle over medium heat, roast the garlic, turning occasionally, until blackened in spots and soft, about 15 minutes. Cool, and roughly chop.
  2. Toast chiles on the griddle until they become flexible and slightly translucent; about 30 seconds. Place chiles into a bowl of boiling water and weight down with a plate to keep them submerged. Allow to rehydrate for 15 minutes. Strain off the water and discard.
  3. Place oregano, pepper and cumin in a blender, along with the rehydrated chiles, garlic and half of the broth. Process to a smooth purée, scraping and stirring every few seconds.
  4. With a rubber spatula work the purée through a fine strainer into a bowl. Taste and season with salt as necessary.
  5. Heat the oil in a pot over medium-high heat. Carefully add the purée.
  6. Cook, stirring constantly, for about 10 minutes, or until the sauce darkens and thickens.
  7. Stir in the remaining broth, partially cover and simmer, stirring occasionally, about 30 minutes. Add more broth or water if it becomes too thick.
  8. Taste and season with salt and sugar.


Nutrition Information Per Serving: Calories 540; Total Fat 29 g (Sat 6 g, Trans 0 g, Poly 3 g, Mono 17 g); Cholesterol 80 mg; Sodium 1520 mg; Total Carbohydrates 51 g; Dietary Fiber 9 g; Protein 19 g


*Large avocados are recommended for these recipes. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.


Copyright © Ivy Stark/Dos Caminos


For more recipes that feature fresh California avocados, visit the California Avocado Commission website at CaliforniaAvocado.com.


About the California Avocado Commission

Created in 1978, the California Avocado Commission strives to increase demand for California avocados through advertising, promotion and public relations, and engages in related industry activities that benefit the state’s nearly 5,000 avocado growers. The California Avocado Commission serves as the official information source for California avocados and the California avocado industry. For information about California avocados, visit CaliforniaAvocado.com, become a fan at Facebook.com/CaliforniaAvocadosand follow the California Avocado Commission on Twitter at Twitter.com/CA_Avocados.


Chicken Enchiladas


8 Soft Corn Tortillas




3 cups chicken broth

4 pieces boneless skinless chicken (breast or thigh)

1 bay leaf, fresh or dried

2 sprigs fresh oregano

1 small onion, quartered

½ cup tomatillo salsa

(recipe follows)


Tomatillo Salsa:


1 pound tomatillos, husked, washed and cut into quarters

2-4 large jalapenos, roughly chopped

½ cup cold water

½ medium onion, cut in half

2 bunches cilantro

2 teaspoons salt


2-1/2 cups Monterey jack cheese


1. Preheat oven to 275 degrees.


2. Wrap corn tortillas in foil and warm in the oven.


3. Prepare the tomatillo salsa: Place the tomatillos, jalapenos, and water in        a blender or food processor and puree until chunky. Add remaining ingredients and puree until smooth.


4. Place chicken in saucepan with broth, onion and herbs. Bring to a boil, cover and reduce heat to a simmer. Poach chicken in broth 10 minutes. Remove chicken breasts to a bowl and shred with two forks. Add tomatillo salsa and work through the chicken using the forks.


5. Warm remaining tomatillo salsa.


5. Remove tortillas from oven and turn broiler on high.


6. Place chicken into warm tortillas and roll. Line casserole or baking dish with enchiladas, seam side down. Pour warm tomatillo salsa over the enchiladas and top with cheese. Place enchiladas on hot oven 6 inches from broiler and broil 5 minutes to melt cheese.


7. Garnish with shredded cabbage, diced tomato and sour cream.







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