There's nothing complicated about the recipe; it really is just a chunky, traditional guacamole with some microwaved Monterey Jack on top.
As far as pros, well, it's guacamole. With cheese. Two delicious things that can't possibly be bad together. The cons, in our opinion, would be that the hot cheese would take away from the bright, fresh flavors of avocado, cilantro, jalapeño, and lime. Also, we like our guacamole cold; we're not sure we'd appreciate the blending of textures and temperatures.
• Get the recipe: Cheese-Topped Guacamole, at Food & Wine
What do you think?
(Image: Quentin Bacon for Food & Wine)