ROQUAMOLE

By polloazul

Ingredients

• 1 cup crumbled Roquefort or other blue cheese
• 1/4 cup sour cream
• 2 ripe avocados
• 1/4 cup sliced pickled green jalapeño chilli peppers from a jar
• 2 spring onions, finely sliced
• 1/4 tsp paprika
• 1 large bag blue corn or other tortilla chips, to serve

Preparation

Step 1

In a bowl, crumble or mash the blue cheese with the sour cream.

Mash in the avocados. If they are ripe, a fork should be all you need.

Roughly chop the sliced jalapeños and stir them into the mixture along with the finely sliced spring onions.

Arrange in the centre of a plate or dish, dust with the paprika and surround with tortilla chips. Dive in.