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Inventive ways of using our blue cheeses

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Mexican Style Baked Potato with Cashel Blue, Beans and Salsa

CREATED BY Sophie McCan

Serves: 4

 

Baked potatos are a great comfort food. This recipe was created by Sophie McCan in our farmhouse kitchen on Beechmount farm. It’s a hearty meal with a mexican twist! It was the result of using leftover fillings for a blue cheese quesadillas, and turned out just as good if not better!

 

The key to this great recipe is melting the cheese under the grill, before adding the toppings…

  • 4 large baking potatoes
For the filling:
  • 1 tbsp olive oil
  • 1 red onion, diced
  • 1 clove garlic, crushed
  • 1 red pepper, diced
  • 2 tsp smoked paprika
  • 400g tin kidney beans, drained
  • 200g tomatoes, chopped
  For the blue cheese dip:
  • 4 tbsp mayonnaise
  • 4 tbsp creme fraiche
  • 60g Cashel Blue
  For the salsa:
  • 200g tomatoes, finely diced
  • ½ red onion, finely diced
  • 10g coriander, finely chopped
  1. Preheat the oven to 200C. Score the potatoes and put on the middle shelf of the oven.
  2. Meanwhile make the filling: Heat the oil in a saucepan, over a medium heat. Add the red onion along with a pinch of salt. Saute until soft, then add in the garlic. Cook for another couple of minutes. Add the red pepper and smoked paprika and cook for a further 2 minutes. Stir in the kidney beans and chopped tomatoes. Season with salt and pepper and cook for 20 minutes or until the tomatoes have reduced and the mixture has come together.
  3. To make the blue cheese dip, place all the ingredients into a small blender and blend together.
  4. For the salsa, mix all the ingredients together and season to taste.
  5. When the potatoes are cooked through and crispy on the outside, remove from the oven, cut in half and divide the filling between the potatoes. Sprinkle over Cashel Blue and place back in the oven to melt the cheese. Drizzle over the blue cheese dip, place the salsa on top and crumble over some more Cashel Blue.

Ingredients:

  • 4 large baking potatoes
For the filling:
  • 1 tbsp olive oil
  • 1 red onion, diced
  • 1 clove garlic, crushed
  • 1 red pepper, diced
  • 2 tsp smoked paprika
  • 400g tin kidney beans, drained
  • 200g tomatoes, chopped
  For the blue cheese dip:
  • 4 tbsp mayonnaise
  • 4 tbsp creme fraiche
  • 60g Cashel Blue
  For the salsa:
  • 200g tomatoes, finely diced
  • ½ red onion, finely diced
  • 10g coriander, finely chopped

Method:

  1. Preheat the oven to 200C. Score the potatoes and put on the middle shelf of the oven.
  2. Meanwhile make the filling: Heat the oil in a saucepan, over a medium heat. Add the red onion along with a pinch of salt. Saute until soft, then add in the garlic. Cook for another couple of minutes. Add the red pepper and smoked paprika and cook for a further 2 minutes. Stir in the kidney beans and chopped tomatoes. Season with salt and pepper and cook for 20 minutes or until the tomatoes have reduced and the mixture has come together.
  3. To make the blue cheese dip, place all the ingredients into a small blender and blend together.
  4. For the salsa, mix all the ingredients together and season to taste.
  5. When the potatoes are cooked through and crispy on the outside, remove from the oven, cut in half and divide the filling between the potatoes. Sprinkle over Cashel Blue and place back in the oven to melt the cheese. Drizzle over the blue cheese dip, place the salsa on top and crumble over some more Cashel Blue.
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© Cashel Farmhouse Cheesemakers (J&L Grubb Ltd) 2017
Beechmount Farm, Fethard, Co. Tipperary, E91 FK84 Ireland.
Tel: +353 (0)52 6131151 Email: info@cashelblue.com
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