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Cream Cheese and Guacamole Roll with Chicharrón
Two blocks of cream cheese, rolled thin with a rolling pin, wrap around a chunky guacamole built entirely in the Quick Chef, from chopping the onion to blending in the avocado. A dusting of finely ground pork crackling on the outside gives every slice a savory, crunchy edge.
- Total time
- 60 min
- Prep
- 30 min
- Cook
- 0 min
- Rest
- 30 min
Ingredients
Method
Let the cream cheese sit at room temperature until workable.
Grind the pork crackling in the Tupperware Quick Chef until finely powdered. Set aside.
In the Quick Chef, chop the onion, add the cilantro and chop again, then add 2 or 3 of the serrano chiles, to taste, and chop once more.
Add the avocado and work everything together until you have a chunky guacamole. Season with salt.
Roll out the two blocks of cream cheese with the rolling pin into thin rectangles.
Spread each rectangle with guacamole and roll it up carefully.
Once rolled, dust the outside with the ground pork crackling.
Refrigerate for about 30 minutes before slicing and serving with tortilla chips.
