Mercedes’s Appetizer
Modern, elegant, inventive. This is a great example of modern Mexican cuisine. Yet, it’s traditional in content, flavor and color that reflects the taste of Mexico.
At the risk of repeating myself on this blog, “every time I visit Mexico I discover a new recipe.” As her guest (pre covid) in the city of Guadalajara, Mercedes Jimenez served us an avocado appetizer that I had never seen. Building on her idea, I present a variation of her absolutely fantastic appetizer.
As you will see in a photo below, I used a cylinder ring mold to form my layers. But you can use mini glass or dessert bowls. This recipe is so easy and quick to prepare. Let’s get started.
Ingredients ( Quantity for one 3 inch diameter mold)
One 3 inch mold is good for two persons
1 ½ oz queso fresco
1 small poblano pepper roasted and dice ¼ inch cubes
½ small avocado, sliced
1 thin slice of lemon for garnish (optional)
½ teaspoon cilantro, finely diced (optional)
Courtesy of Mercedes Jimenez
Preparation
In the mold, stack layers of each ingredient. Start with queso fresco, poblano then avocado. As you add each layer, lightly press each ingredient. Lightly salt the top layer of avocado and garnish with a slice of lemon over the avocado or sprinkle with diced cilantro.
Note
Mercedes made her appetizer with cream cheese and there can be many combinations of ingredients should you choose. Eliminate the cheese and make it Vegan.
Buen Provecho
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This looks SO good! Can’t wait to try it!