Lonche de Aguacate con Queso #amolosaguacates

If you love avocados as much as I do, then you're going to love the Aguacate Lindo y Querido Recipe Contest hosted by Avocados from Mexico. The grand prize is $500 (US dollars) and a trip to Houston in September for private cooking classes with Mexico’s renowned Celebrity Chef Aquiles Chavez, at his new critically acclaimed restaurant, The Fisheria. (Aquiles is a major culinary superstar here in Mexico and is the host of two of my favorite cooking shows: Aquilisimo and El Toque de Aquiles.) You have until May 25th to enter the contest.

Did you know that Mexico is the world leader in growing and eating avocados, where they have been an integral part of the culture for centuries?

Avocados from Mexico are available year-round, with their peak of the season being from September though May – yes, they are truly a winter fruit!

I could eat avocados all day. There's rarely a meal at our house that doesn't include avocados, whether it be a creamy guacamole or a couple of slices on top of a spicy taco. But my all-time favorite way to eat avocados is in a golden crisp Lonche de Aguacate con Queso (Avocado & Cheese Sandwich).

Lonches de Aguacate con Queso are very popular during Cuaresma (Lent) when we can't eat meat, but I love to eat them year round, for breakfast, lunch and/or dinner.

Lonche de Aguacate con Queso
(Avocado & Cheese Sandwich)

Ingredients:

Bolillo Rolls
Butter
Mexican Crema
Queso Fresco
Avocados, sliced
Tomato, sliced
Red onion, sliced
Canned jalapeño peppers, sliced

Directions:
Slice bolillo rolls in half lengthwise. Melt 1 tablespoon of butter in a non-stick skillet over medium heat. Place the bolillo rolls, cut-side down in the skillet and toast for 1 to 2 minutes until light golden brown. Flip over the bolillo halves and immediately spread the cut-side with Mexican crema. Top one of the bolillo halves with slices of queso fresco.