Blue Cheese Guacamole Recipe

Blue cheese and avocado are the perfect pair


Nutrition

Cal/Serving: 230
Daily Value: 12%
Servings: 2

High-Fiber, Low-Carb
Sugar-Conscious, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat20g30%
Saturated4g22%
Trans0g0%
Carbs10g3%
Fiber6g26%
Sugars2g0%
Protein7g14%
Cholesterol10mg3%
Sodium775mg32%
Calcium111mg11%
Magnesium57mg14%
Potassium495mg14%
Iron1mg5%
Zinc1mg8%
Phosphorus147mg21%
Vitamin A371IU7%
Vitamin C12mg20%
Thiamin (B1)0mg5%
Riboflavin (B2)0mg16%
Niacin (B3)2mg9%
Vitamin B60mg12%
Folic Acid (B9)72µg18%
Vitamin B120µg3%
Vitamin D0µg0%
Vitamin E5mg23%
Vitamin K22µg27%
Fatty acids, total monounsaturated11g0%
Fatty acids, total polyunsaturated3g0%
Have a question about the nutrition data? Let us know.

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Blue Cheese Guacamole
Romulo Yanes

You might think I came up with this guacamole recipe just to make Diana Kennedy cringe. But blue cheese and avocado do make a truly delicious union that, as any fan of the Cobb salad understands, is not as odd as it sounds. I typically use the best stuff I can find at the cheese counter, such as Roquefort, Cabrales, or Danish Blue, but even the already crumbled blue cheese you find in a good grocery store will be delicious.

4
Ratings12

INGREDIENTS

  • 2 tablespoons finely chopped white onion
  • 1 tablespoon minced fresh jalapeño or serrano, including seeds, or more to taste
  • 1 teaspoon kosher salt, or ½ teaspoon fine salt
  • ¼ 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
  • ¼ cup coarsely chopped smoked almonds, divided
  • 3 tablespoons crumbled blue cheese, divided

DIRECTIONS

Mash the onion, chile, salt (the coarseness of kosher salt will help you make the paste), and half of the cilantro to a paste in a molcajete or mortar. 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 it with corn tortillas.

Recipe Details

Note: This guacamole is best served right away.

 

Adapted from "Truly Mexican: Essential Recipes and Techniques for Authentic Mexican Cooking," by Roberto Santibañez (Wiley, 2011)

Servings: 2

Notes and Substitutions:

 

Back to Avocado 101!

 

 



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