Rollo de Queso y Aguacate
This is one of the more modern recipes from Savoring Mexico. Created by my colleague and good friend, Ana Elena Martinez, a caterer in Puebla, this is a quick dish to make for your summer parties.
I had forgotten how good it was: the slightly acrid smell, the salt white color, the soft texture, and the ripe sour taste of my grandmother’s kitchen-made cream cheese. But here it was again: freshly ripened cream cheese served up in a basket woven from the reeds that border Lake Patzcuaro, in Michoacan. Since then, I have discovered many other cheese makers throughout the country. Look for similar cottage-made cream cheese in specialty shops to make this party dish created by Ana Elena Martinez, a caterer in Puebla.
- 1/2 lb. (250 g) cream cheese, at room temperature
- 1 avocado, preferably Haas
- 2 tablespoons chopped fresh cilantro (fresh coriander)
- 1 tablespoon finely chopped white onion
- 1 serranochile, finely chopped
- 1/4 teaspoon fresh lime juice
- sea salt to taste
- 2 cups ( 2 oz./60 g.) crumbled chicarrones or 2 cups (6 oz./185 g.) sesame seeds, toasted
- totopos or small crackers
Place the cream cheese between 2 sheets of parchment paper. Using a rolling pin, roll to form a rectangle about 6 inches (15 cm) by 8 inches (20 cm) and 1/2 inch (12 mm) 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, 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 crushed chicharrones 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 or tray. Serves 6-8