Roquamole

roquamole
Mark Boughton Photography / styling by Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2011/12/16797_roquomole_in_skin_alt_h.jpg?w=150
  • Yield: 8 servings
  • Prep: 5 mins
  • Cook: 0 mins

This recipe is adapted from Nigella Express, by British food writer Nigella Lawson. We found the combination of two rich ingredients--avocado and blue cheese--to be a marriage made in heaven.

Ingredients

1cup crumbled Roquefort or St Agur blue cheese
1/4cup sour cream
2 ripe avocados
1/4cup sliced pickled jalapeño peppers
2 green onions, finely sliced
1/2teaspoon fresh lime juice
Blue corn tortilla chips, optional

Instructions

  1. Crumble or mash the cheese. Stir in sour cream. Add avocados. Mash with a fork.
  2. Roughly chop jalapeños. Add to avocado mixture. Stir in green onions and lime juice.
  3. Arrange in the center of a plate or dish and surround with tortilla chips.

Recipe adapted with permission from Nigella Express by Nigella Lawson (Hyperion, 2007).

 

Nutritional Info *per serving

  • Calories 130
  • Fat 11g
  • Saturated Fat 4.5g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 5g
  • Cholesterol 15mg
  • Sodium 290mg
  • Potassium 230mg
  • Carbohydrate 4g
  • Fiber 3g
  • Sugars 0g
  • Protein 4g
  • Trans Fat 0g
  • Vitamin A 6%
  • Vitamin C 6%
  • Calcium 10%
  • Iron 2%
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