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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Avocado and Cream Cheese Roll (Rollo de Queso y Aguacate)

    Lobo
    Lobo
    Moderator
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    Posts : 28411
    Join date : 2013-01-12

    Avocado and Cream Cheese Roll (Rollo de Queso y Aguacate) Empty Avocado and Cream Cheese Roll (Rollo de Queso y Aguacate)

    Post by Lobo Sun 23 Aug 2015, 7:25 pm

    Avocado and Cream Cheese Roll (Rollo de Queso y Aguacate) Img15l
    Avocado and Cream Cheese Roll (Rollo de Queso y Aguacate)
    <div> <div class="item">Reviews for <span>Avocado and Cream Cheese Roll (Rollo de Queso y Aguacate)</span></div> <div class="rating"><span class="average">5</span> out of 5</div> <div><span class="count">2</span> total review(s)</div> </div>



     



     

    Prep Time: 25 minutes
    Cook Time: 0 minutes
    Servings: 8
    Freshly ripened cream cheese is the best choice for this party dish, created by Ana Elena Martinez, a caterer in Puebla, Mexico. Look for handmade cream cheese in specialty shops; it has a slightly acrid smell, salt white color, soft texture and ripe sour taste. 


    Ingredients:


    • 1/2 lb. cream cheese (see note above), at room temperature 
    • 1 avocado, preferably Haas 
    • 2 Tbs. chopped fresh cilantro  
    • 1 Tbs. finely chopped white onion 
    • 1 serrano chili, finely chopped 
    • 1/4 tsp. fresh lime juice 
    • Sea salt, to taste 
    • 2 cups crumbled chicharrones (fried pork rinds) or 2 cups sesame seeds, toasted 
    • Guacamole with Corn Chips or small crackers for serving 

    Related Recipes



    Directions:

    Place the cream cheese between 2 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 bowl. Mash until it is rather smooth, leaving some small chunks to add texture. Stir in the cilantro, onion, chili, lime juice and salt. Spread the avocado mixture evenly over the cream cheese. Using the bottom sheet of paper, roll up the cream cheese to form a log.

    Coat the roll completely with the chicharrones. Cover lightly with plastic wrap and refrigerate for 15 minutes before serving. The roll can be made in advance and refrigerated for 6 to 8 hours, then set out at room temperature for 30 minutes before serving.

    Unwrap the roll and place on a serving platter or tray. Serve with totopos. Serves 6 to 8.

      Current date/time is Tue 19 Mar 2024, 2:06 am