Mexican Stuffed Cheese
Mexican Stuffed Cheese
1 (2 pound) round longhorn cheese
1 (15 ounce) can refried beans
1 (4 ounce) can diced green chiles, drained
1 medium tomato, seeded and chopped
2 cloves garlic, minced
1/4 teaspoon oregano
1/4 teaspoon coriander
1/4 teaspoon Tabasco® sauce
Oil
5 corn tortillas
Tortilla chips
Using a grapefruit knife and spoon, hollow out cheese, leaving a shell about 1/2-inch thick. Reserve scooped out cheese. In medium saucepan, combine beans, green chiles, tomato, garlic, oregano, coriander and Tabasco® sauce. Cook until mixture is heated through. Set aside.
Pour oil 1/2 inch deep in large skillet. Cook each tortilla, one at a time, for a few seconds only. Drain and pat dry. Line a quiche or similar type pan with overlapping tortillas. Place cheese shell in center and fill with bean mixture. Cover with reserved cheese. Bake at 375 degrees F for 45 minutes.
Serve with tortilla chips.
