• Prep Time
    20 Mins
  • Cook Time
    0 Mins
  • Total Time
    20 Mins
  • The base number of servings for this recipe is 4
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    Blue Cheese Guacamole (Guacamole con Queso)

    This recipe from Chef Roberto Santibañez proves that blue cheese and avocado is a truly delicious union.

     

    Roberto Santibañez is the chef/owner of Fonda restaurants in Brooklyn and Manhattan, NY.  He is the author of Rosa’s New Mexican Table, nominated for a James Beard Award. His second book Truly Mexican was one of the Notable Cookbooks of 2011 by the New York Times. Roberto is a member of The Culinary Institute of America’s Latin Cuisines Advisory Council.

     

     


    Ingredients
    2
    tablespoons
    white onion, finely chopped
    1
    tablespoon
    minced fresh jalapeño or serrano chile, including seeds
    1
    teaspoon
    kosher salt or 1/2 teaspoon fine salt
    1/4
    cup
    chopped cilantro, divided
    1
    tablespoon
    freshly squeezed lime juice, or more to taste
    1
    large or 2 small ripe Mexican Hass avocados, halved and pitted
    1/4
    cup
    coarsely chopped smoked almonds, divided
    3
    tablespoons
    crumbled blue cheese, divided
    Directions
    Mash the onion, chile, salt and half of the cilantro to a paste in a molcajete or mortar (the coarseness of kosher salt will help you make the paste). You can also mince and mash the ingredients together on a cutting board with a large knife or a fork, and then transfer the paste to a bowl. Stir in the lime juice.
    Score the flesh in the avocado halves in a crosshatch pattern (not through the skin) with a knife and then scoop it with a spoon into the mortar or bowl.
    Add the rest of the cilantro and most of the almonds and blue cheese, toss well, and mash coarsely with a pestle or fork.
    Season to taste with additional lime juice and salt.
    Garnish with the rest of the almonds and blue cheese. Serve.
    This guacamole is best served right away.

    The base number of servings for this recipe is 4
    OK

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