Avocado and Cream Cheese Roll
The salt white color, soft texture, and ripe-sour taste of fresh cream cheese make this party dish from Puebla memorable.
Equipment
- Rolling Pin
- mixing bowl
Ingredients
- 250 g cream cheese at room temperature
- 1 avocado preferably Hass
- 2 tbsp chopped fresh cilantro
- 1 tbsp white onion finely chpopped
- 1 tbsp serrano chile finely chopped
- 1/4 tsp fresh lime juice
- sea salt to taste
- 2 cups crumbled chicharrones or toasted sesame seeds
- corn chips or small crackers
Instructions
- Place the cream cheese between 2 sheets of parchment paper. Use a rolling to form a rectangle about 6 inches 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 for texture. Stir in the cilantro, onion, chile, 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 crumbled chicarrones or sesame seeds. Cover lightly with plastic wrap and chill in the refrigerator for 15 minutes before serving. The roll can be made in advance and refrigerated for 6-8 hours, then set out at room temperature for 30 minutes before serving
- Unwrap the roll and place on a serving platter. Serve with corn chips or crackers