Roquamole
1 cup crumbled blue cheese
2 tablespoons finely sliced scallions
1/4 teaspoon paprika
1/4 cup sour cream
large bag of blue corn tortilla chips
2 ripe avocados
1/4 cup sliced pickled green jalapeņos from a jar
1. Crumble or mash the blue cheese with the sour cream in a bowl.
2. Mash in the avocados. If they are ripe, a fork should be all you need.
3. Roughly chop the sliced jalapeņos and stir them into the mixture along with the finely sliced scallions.
4. Arrange in the center of a plate or dish, dust with paprika, and surround with tortilla chips. Dive in.
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