Ingredients
2 ripe avocados
¼ cup extra virgin olive oil
Sea-salt flakes and freshly ground black pepper
1 red onion, very finely diced
1 green jalapeño chilli, seeded and very finely chopped
2 cloves garlic, crushed
½ bunch coriander leaves, very finely chopped
½ bunch chives, finely sliced
½ tsp ground cumin
2 roma tomatoes, seeded and finely diced
8 slices white bread, crusts removed
75g unsalted butter, at room temperature
2 Tbsp fig jam
1 Tbsp yellow American mustard
8 slices tasty cheese
½ cup pecans, chopped
Natural corn chips, to serve
Method
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Halve and seed avocados, then scoop flesh into a bowl. Mash coarsely with a fork, then mix in lime zest and juice with oil. Season.
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Stir onion, jalapeño, garlic, coriander, chives, cumin and tomato into avocado mixture, then set aside.
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Spread one side of bread slices with butter, then turn over. Spread 4 pieces of bread with fig jam and 4 with mustard. Put a slice of cheese on each bread slice, scatter with pecans, before sandwiching bread slices together as pairs.
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Cook in a jaffle maker or sandwich press until golden and cheese is melted. Cut into triangles. Serve jaffles with guacamole and corn chips.