Pinto Bean & Corn Queso Jacket Potatoes

Pinto Bean & Corn Queso
Jacket Potatoes




Prep Time: 20 Min
Cook Time: 1 Hour +

Yields: 4 Potatoes

WHAT YOU NEED

• 4 Russet Potatoes
• 540ml Mexican Pinto Beans (*1)
• 1/4 C Unsalted Butter
• 2 cloves Garlic, crushed & minced
• 2 Jalapeno Peppers, seeded & diced
• 1/2 Red Onion
• 2 Cobs Fresh Corn, stripped from cob
• 4 Green Onions, divided light & dark portions
• 1 C Whipping Cream, room temp
• 1 C Monterey Jack with jalapenos, shredded
• 1 Tsp. Red Pepper Flakes
• 1/2 C Grana Padano, shredded
• Sea Salt & Cracked Pepper
• Garnishes - Tajin, Green Onions, Diced Red onion, Fresh Cilantro, Sour Cream, Crumbled Feta, Sliced Jalapeno

WHAT YOU NEED

• Preheat oven to 425 F. Pierce the potatoes in several spots using a fork and place them on a baking sheet. Drizzle them with vegetable oil and season them liberally with sea salt and cracked pepper. Bake for 1 Hour +, flipping halfway until potatoes are crispy on the outside and cooked thoroughly.
• Empty the contents of the pinto beans in to a small pot and cover. Cook on low until potatoes are ready.
• With about 15 minutes left in the potatoes, start the corn queso. Begin melting the butter together with the diced jalapeno, garlic, and pepper flakes, in a skillet set to about medium heat. Once heated, let everything sizzle for about a minute before adding the diced red onion and light portions of the green onion. Season with salt and cook 5 - 6 minutes. Add the corn and another pinch of salt & continue to cook another 4 minutes, stirring often.
• Pour in the cream and wait for the sauce to boil. Once boiled, season with salt, reduce the heat to medium low, and simmer uncovered until reduced and thickened, about 5 - 6 minutes. Turn off the heat and stir in the monterey jack & grana padano. Taste and adjust salt if desired.
• For service, slice open your potatoes and add some butter to each one. Ladle over some of the pinto beans followed by a generous spoon of the corn queso. Garnish with some or all of the recommended toppings (*2) and ENJOY!

NOTES:
(*1) I used the La Costena brand of Pinto beans which come seasoned. If you can't find a seasoned variety, consider seasoning it yourself with a Mexican spice blend.
(*2) For the garnishes, I recommend the Tajin spice, diced red onion, reserved green onion, and cilantro. At the very least, make sure to use the Tajin spice, it's magic with the queso.

HAPPY VEG