Weekend Gold Coast Bulletin
CHILLI CON QUESO DIP
1 large cob loaf
400g lean beef mince
30g packet Mexican spice mix 400g can chopped tomatoes
100g (1/2 cup) drained Mexe beans Con queso dip
2 green shallots, finely chopped
2 garlic cloves, crushed
3 tsp plain flour
200ml Bulla Cooking Cream
1 large tomato, chopped
40g (1/4 cup) drained chopped jalapenos 100g 4 cheese melt blend
1 small avocado, chopped
200ml Bulla Creme Fraiche, to serve Fresh coriander, to serve
Tortilla chips, to serve
METHOD Step 1:
Preheat oven to 180C/160C fan forced. Cut the top from the cob loaf and scoop the soft bread out of the centre, leaving a 2-3cm shell (scoop any soft bread from the lid also). Place the cob on a baking tray. Bake the shell for 10-15 minutes or until crisp.
Meanwhile, cook the mince in a large nonstick frying pan over medium heat until meat changes colour, stirring with a wooden spoon to break up any lumps. Add the spice mix and cook, stirring, for 1 minute. Add the tomato and 2 tbs of water. Cook for 4-5 minutes or until the mixture thickens. Stir through the beans and chillies, if using. Season well with pepper. Set aside.
To make con queso dip, melt the butter in a medium saucepan over low heat. Add shallots and garlic. Cook, stirring, for 1 minute. Add flour and cook, stirring for 30 seconds. Remove from heat and gradually stir in the cooking cream. Return to heat. Cook, stirring over medium-low heat until the mixture boils and thickens. Stir in the jalapenos and half of both the tomato and cheese.
Spoon the meat mixture into the base of the cob. Pour over the con queso. Scatter over the remaining cheese. Place on a baking tray. Bake for 10-15 minutes or until heated through and cheese is melted and golden. Place cob on serving plate. Top with remaining tomato, avocado, creme fraiche and coriander. Serve with tortilla chips for dipping.