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Avocado and Cream Cheese Roll

Avocado and Cream Cheese Roll

(Rollo de Queso y Aguacate)

Cream Cheese – 8 ounces, at room temperature

Avocado – 1 large (Haas preferably)

Cilantro – 2 Tablespoons fresh leaves, finely chopped

Red Onion – 1 Tablespoon, finely chopped

Serrano Chile – 1 medium, finely chopped

Lime Juice – 1/4 teaspoon, fresh squeezed

Sea Salt – to taste

Chicharrones (pork rind) – 2 1/4 cups fried, crumbled

  • Place the cream cheese between two sheets of parchment paper.  Using a rolling pin, roll to form a rectangle about 6-by-8-inches and 1/2-inch thick.  Remove the top sheet.
  • Cut the avocado in half, remove the pit, and scoop the flesh into a small bowl.  Mash until it is rather smooth, leaving some small chunks to add texture.  Stir in the chopped fresh cilantro leaves, chopped red onion, chopped Serrano chili, fresh squeezed lime juice and sea salt to taste.  Spread the avocado mixture evenly over the cream cheese.  Sprinkle 1/4 cup crumbled chicharrones evenly over avocado mixture.  Using the bottom sheet of parchment paper, roll up the cream cheese to form a log.
  • Coat the roll completely with remaining crumbled chicharrones.  Cover lightly with plastic wrap and chill in the refrigerator for 15 minutes before serving.  The roll can be make in advance and refrigerated for 6 to 8 hours, then set out at room temperature before serving.
  • Unwrap the roll and place on a serving plate or tray.  Serve with tortilla chips or crackers.

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