Mexican cuisine · Salads & Mezze

Cheese Crisp with Guacamole

Grated cheese fried in a pan into a lacy, crisp disc and rolled hot around fresh guacamole.

Ingredients · for 4 servings

• 300 g cheese (Oaxaca-style, or young gouda + mozzarella)
• 2 avocados
• 1 tomato
• 1/2 red onion
• 1 serrano chili
• 1/2 bunch cilantro
• 2 limes
• Salt, pepper

Instructions

1. For the guacamole, halve the avocados, scoop out the flesh and roughly mash with a fork, leaving small chunks.
2. Seed and finely dice the tomato, finely chop the red onion and seeded serrano, finely slice the cilantro, and mix everything into the avocado with the juice of one lime, salt and pepper.
3. Finely grate the cheese and divide into four portions; preheat a 24 cm nonstick pan over medium heat with no fat.
4. Scatter one portion of cheese evenly and thinly over the base of the pan and cook for 3–4 min. until the cheese has melted, bubbles vigorously and the edge turns golden and firm.
5. Loosen the disc with a spatula, slide it onto a board and, while still hot and pliable, top with 2 tbsp guacamole and loosely roll up.
6. Cook the remaining three discs the same way and serve the rolls immediately while crisp, with the second lime cut into wedges.