Summertime is BBQ time – I guess I have mentioned this quite a lot on here lately. As much as I love to fire on the grill every other night I also love meeting with friends for a BBQ. It’s nice when everyone brings something to eat and you get to try many different things.
But we never invite people to our place. It’s just not spacious enough to for many to hang out. So there’s always someone else in charge to coordinate the side dishes. So at some point you have to ask the inevitable question: What should I bring? Always followed by: Maybe NOT a salad?
I have a confession to make: I hate to bring salads! This is because a) everyone brings salads and b) I don’t like salad dressing and can’t make good ones.
Luckily there are other options like this Cheesy Mexican Stuffed Baguette. It can be prepared easily in advance and makes a nice alternative to a salad and are also not as boring as a simple bread.
Cheesy Mexican Stuffed Baguette
- 1 spring onion
- 1 cup chopped tomato
- 1 can sweet corn
- 1 can kidney beans
- 1 can black beans
- 2 hands of baby spinach - I prefer to use fresh one but you can also use 1 cup of thawed frozen spinach
- 2 1/2 cups shredded cheese - I used gouda
- juice of one lime
- 1 T Sriracha
- 1 tsp salt
- 1 tsp pepper
- 2 baguette
- Pre-heat the oven to 160° C (320° F)
- Chop the spring onion and give into a large mixing bowl
- First add the tomatoes, salt, pepper, Sriracha and lime juice and stir well
- Now add the spinach, sweet corn, black beans and kidney beans and stir again
- Add 2 cups of shredded cheese and stir until the cheese is well spread - then set aside
- Now take your baguette and a sharp knife and cut out a ~2 cm long line from the upper side of the baguette
- Now pick out as much of the inner soft part as you like - I prefer to remove about half of it
- With a spoon fill the bean mass into the baguette. Press lightly and fill in more. You really want to stuff in as much as possible
- Set the baguette on a baking tray lined with baking parchment and top with more cheese
- Bake in the oven for 12-15 minutes until it's crispy and the cheese has melted
This is a perfect dinner with leftover lunch potential. You can heat it up in the microwave the next day or eat it cold.
This time I used a round chiabatta like baguette which was really nice. I also tried whole wheat baguette and the classic french one. You can of course use any kind of bread but I would recommend to use one with no added spices.
I am linking up with Laura to share and spread the love for being brave in the kitchen!
Have a great Friday and a lovely weekend guys