I promise that’s the last of the Stilton! I will take a break from blue cheese recipes now! Well, for a day or two, at least…
Alex sorts the Ocado in our house and I always say it’s like his love letter to me. As well as the usual suspects, he always adds on something new for me to try or a sweet treat to enjoy while I unpack the bags. Recently I’ve had asparagus and truffle pesto (delicious!), Gail’s San Francisco loaf (ate the whole thing myself) and a great tapenade that I’ve bought several times since. Yesterday, I got a jar of fiery chipotle and some really excellent braising steak.
Enter quesadillas! I have fond memories of my Dad making cheese and onion quesadillas when I was little. I didn’t know what they were but would often describe them to him and beg for more. To me, they were like a fancy cheese on toast and I loved the sharp bite of the almost raw onion he put in them.
Less sweet and simple (no surprise there, I’m sure), are my quesadillas. They’re stuffed with beef, onion, garlic and a generous helping of chipotle paste, which I cooked low and slow for six hours, and to serve, I smothered them in cool avocado and blue cheese cream – a great accompaniment for many a dish, but especially for anything spicy or crunchy, think buffalo wings or nachos.
Serves 2-3 well
400g braising steak
1 onion, diced
1 bulb garlic, grated (when I say grated in my recipes, I’m using one of these FYI)
90g chipotle paste
6-8 tortilla wraps
125g Stilton, crumbled
75g Greek yoghurt
1 tbsp lemon juice
1/2 tsp paprika
Salt & pepper
This recipe requires some slow-cooking, so it’s best to save it for a day when you’re at home – unless you’re confident leaving your slow-cooker on while you’re out, which I am not since watching This Is Us. If you know, you know 😦
It’s really worth frying the onion, garlic and steak a little before you chuck it in the slow cooker (or a casserole dish that can go in the oven), to bring out the flavour and also seal the meat. Then stir in the chipotle paste for a few minutes.
If you’re using a slow cooker, it’ll take a minimum of four hours for the meat to get all pully-apart-y – I opted for six this time around. If you’re using an oven-proof casserole dish, you can cut that time almost in half, but I’d recommend at least three hours and then see how it’s going.
When it’s almost time to eat, make the blue cheese and avocado cream by blitzing the avocado, blue cheese, Greek yoghurt and a pinch of seasoning, plus paprika, if you have some to hand, together in a blender.
Spread the beef mixture over half of each of the tortillas, fold them to incase the filling and then cook on each side for 1-2 minutes in a drop of rapeseed oil if you can, vegetable oil if not. They’re done when they’re golden and crisp. If you’re using large tortillas, you might want to cut them in half, but I purposely use these ones, so they’re manageable without cutting.
Spoon a generous amount of avocado and blue cheese cream over each one and serve with sweet potato fries and salad.