• Preparation Time10 mins
  • Serves4
  • DifficultyEasy
225g crumbled Roquefort or St. Agur
60ml sour cream
2 ripe avocados
2 tbsps finely sliced spring onions
60g jarred sliced pickled green jalapenos
1/4 tsp paprika
1 bag blue corn tortilla chips
1) Crumble or mash the blue cheese with the sour cream in a bowl. Mash in the avocados. If they are ripe, a fork should be all you need.

2) Roughly chop the sliced jalapenos and stir them into the mixture along with the finely sliced spring onions. Arrange in the centre of a plate or dish, dust with paprika and surround with tortilla chips. Dive in.

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