A great appetizer that is quick and easy to make. The fantastic combination of black beans, cheese and Texas Brew Salsa makes this a tasty treat.
Recipe by Brenda Craig, Texas Brew Products
|Prep Time: 20 Min||Cook Time: 20 Min||Ready In: 40 Min|
Serves: 24 Appetizers
1/2 cup + 4 Tbsp. Texas Brew Honey Roasted Chipotle Salsa, Medium or Hot
12 small to medium potatoes, baked and halved.
1 lb. ground chuck, browned and crumbled (omit for vegetarian stuffed skins)
2 Tbsp olive oil, divided
2 garlic cloves, minced
1 cup roasted poblano peppers, chopped (can substitute with red peppers or green chilies)
3/4 cup onion, chopped
1 cup corn, roasted, frozen or canned (optional)
15 ounces black beans (in a hurry, use refried black beans mixed with 1/2 cup water)
1 1/2 tsp. divided ground cumin
1/2 tsp. chipotle chili powder (can substitute with chili powder)
1 chipotle chile in adobo (optional)
1 cup shredded Co-Jack, Cheddar or Mexican Blend Cheese
Salt, pepper and garlic salt to taste
Directions: Preheat Oven To 400°F
1. Cut potatoes in half and scoop out the meat, leaving some potato on the skins.
2. Coat plastic bag with the olive oil, salt, pepper and garlic salt. Add potato skins and toss until coated with oil and spices. Or, try tossing the potatoes in the oil, remove, turn skin side up and sprinkle with spices.
3. Place potato skins on baking pan and bake just long enough to crisp a little; about 5 to 8 minutes. Remove from oven: set aside. Tip; heat the pan first and then put the skins on to crisp.
4. Meanwhile, brown ground chuck, 1 tsp. cumin, 1/2 tsp chili powder and 4 Tbsp. Texas Brew Honey Roasted Chipotle Salsa. Drain, set aside and reserve fat.
5. Sauté garlic, roasted poblano peppers, corn and onions in reserved fat until onions are translucent; set aside.
6. Meanwhile, puree salsa, beans, cumin and chipotle pepper in a food processor or blender until smooth.
7. Remove skins from oven and fill 1/2 full with bean mixture. Top with 2 Tbsp ground chuck mixture, pressing lightly into the beans. Top ground chuck with equal parts vegetable mixture and a healthy portion of shredded cheese
8. Bake for 15-20 minutes till bubbly and slightly browned.
9. Remove from oven and serve hot with your choice of garnishes such as: guacamole, chopped avocado, Pica De Gallo, sour cream, chopped cilantro and of course more Texas Brew Salsa.
Quick Tip: No time to puree. Omit the chipotle peppers. Mix 1 can of refried black beans in with water in a small sauté pan over medium heat until you reach a somewhat pureed consistency. Stir in Texas Brew Salsa, cumin and ground Chuck mixture. Fill peppers 3/4 full. Top with vegetable mixture and cheese. Follow all other recipe instructions as directed.
Vegetarian: Substitute ground chuck with mashed potato meat.. Use olive oil to sauté vegetables. Fill potatoes 3/4 full with potato mixture, then add the vegetable toppings and cheese.
Suggestion: Cut potato in half and leave meat in the potato. Press lightly into potato meat with a fork to break up the potato just a bit. Spread with some sour cream. and then pile all the goodies on top. Place back in oven till warmed and cheese melts. Serve with your favorite meatloaf, steak or hamburger meal.
NOTE: While every precaution has been taken in the preparation of these recipes, Texas Brew Products and the author assume no responsibility for errors or omissions, or for damages resulting from the use of the information contained herein.
NOTE: Image is for publication purposes only. It may not represent the actual prepared recipe.