Recipe for chunky guacamole recipe made with with crumbled Cotija cheese and fresh Serrano chile from my Taste of Tucson cookbook. It’s spicy, salty and creamy – yet crisp and bright with lots of citrus and a tiny bit of crunch.
Cheese is a common ingredient is Sonoran-style guacamole. Cotija is a hard, aged Mexican cheese with a sharp, briny flavor that dissolves slightly into the avocado. I’ve seen cottage cheese sometimes used as a substitution. Serrano chiles are significantly hotter than jalapeños with a cleaner, more vegetal heat.
This five-minute recipe serves one generously or two as a shared appetizer. Double or triple it for a crowd.
Servings: 2 servings
Chunky spicy, salty and creamy yet crisp and bright Sonoran-style guacamole with lots of citrus and just a tiny bit of crunch made with serranos and cotija cheese.
Ingredients
- 1 avocado cubed
- 1 tablespoon chunky salsa
- ½ lemon juiced
- 1 teaspoon fresh cilantro chopped fine
- ½ Serrano chili chopped fine - optional
- 1 oz. crumbled Mexican cheese such as Cacique Cotija
- Tortilla chips for serving
Instructions
- Mix all of the ingredients together in a small bowl, adding the cheese in at the end.
- For a smoother consistency smash with a fork.
- Serve with tortilla chips.
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