Maximising use of avocados in my fridge

My father-in-law gave us some huge avocados he bought from Indonesia. Other than using avocado with mayonise for nacho dip, i seriously have no idea how to utilise these avocades.
Wanted to explore a little further. QUite boring to have the same avocado dishes.

here's what i found!
I luv this website. It has lotsa mexican recipes!
http://www.cooks.com/rec/doc/0,1-1,avocado_dishes,FE.html


1) MEXICAN LASAGNA

1. Make creamy guacamole with the sour cream and avocados.

2. Grate the cheese and mix together.

3. In deep dish layer:

salsa
tortilla
refried beans
tortilla
meat or vegetables
salsa & cheese mixed in
tortilla
guacamole
tortilla
salsa
tortilla
cheese mix
top with olives

2) AVOCADO PASTA

• 1 (8 ounce) package uncooked spaghetti
• 1 avocado - pitted, peeled, and cubed
• 1 tablespoon lime juice
• 1 (15 ounce) can vegetarian chili
• 1/3 cup sliced green onion
• 2 large tomatoes, diced
• 1 teaspoon minced garlic
• 1/3 cup chopped fresh cilantro

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a small bowl combine avocado and lime juice.
3. In a separate bowl combine chili, green onion, tomatoes, garlic and cilantro.
4. Serve pasta topped with chili mixture and avocado.

3) Bacon, Avocado, and Cheese Omelets with Tomato Salsa

• 2/3 cup finely chopped seeded tomato
• 2 tablespoons finely chopped red onion
• 1 pickled or fresh jalapeño chili, or to taste, seeded and minced (wear rubber gloves)
• 2 tablespoons minced fresh coriander
• 1 tablespoon fresh lime or lemon juice
• 4 large eggs
• 2 tablespoons water
• 1 tablespoon unsalted butter
• 3 slices of lean bacon, cooked and crumbled
• 1 small avocado (preferably California)
• 1/2 cup coarsely grated Monterey Jack (about 2 ounce)

In a small bowl stir together the tomato, the onion, the jalapeño, the coriander, the lime juice, and salt and pepper to taste until the salsa is combined well. In a bowl whisk together the eggs, the water, and salt and pepper to taste.

In a 8-inch skillet, preferably non-stick, heat 1/2 tablespoon of the butter over moderately high heat until the foam subsides, pour in half the egg mixture evenly over the bottom, and cook it for 1 minute, or until it is almost set. Sprinkle half the omelet with half the bacon, half the avocado, peeled and cut into 1/2-inch pieces, and half the Monterey Jack and cook the omelet for 1 minute, or until it is set. Fold the omelet over the filing, transfer it to a plate, and keep it warm. Make another omelet in the same manner with the remaining butter, egg mixture, bacon, avocado, and Monterey Jack and serve the omelets with the salsa.

4) CHICKEN AVOCADO MELT

4 boneless, skinless halved chicken breasts
2 tbsp. cornstarch
1 tsp. ground cumin
1 tsp. garlic salt
1 egg, lightly beaten
1 tbsp. water
1/3 c. cornmeal
3 tbsp. cooking oil
1 firm, ripe avocado, sliced
1 1/2 c. shredded Monterey Jack cheese
1/2 c. sour cream
1/4 c. sliced green onions, tops only
1/4 c. chopped red pepper

On hard surface pound chicken to 1/4 inch thickness. In shallow dish, mix cornstarch, cumin and garlic salt. Add chicken, 1 piece at a time, dredging to coat. Mix egg and water. Dip chicken in egg and then in cornmeal turning to coat.

Put oil in large fry pan and heat to medium temperature. Add chicken. Cook 2 minutes each side. Drain on paper towels. Put chicken in shallow baking dish. Place avocado slices over chicken and sprinkle with cheese. Bake at 350 degrees for about 15 minutes until tender. Top with sour cream. Sprinkle with green onion and red pepper.