Tag Archives: Cheese

Bradley, Cheese, Poultry

Smoked Cheesy Chicken and Salsa Quesadilla

Ingredients:

  • 4 Soft flour Tortillas
  • 8 Tbsp Cream Cheese
  • 8 Tbsp Salsa
  • 2 cups cubed Smoked Chicken Breasts
  • 2 Jalapeno Peppers, cored and minced
  • ¾ cup grated Cheddar Cheese – for that extra smoky flavour try Smoked Cheddar Cheese
  • ¾ cup grated Monterey Jack Cheese (or Edam as alternative)

Directions

  1. Lay the 4 soft tortilla shells on a cookie sheet.
  2. Assemble the quesadillas by placing a quarter of each remaining ingredient.
  3. Spread 2 tbsp of cream cheese on half of each tortilla shell. Spread 2 tbsp of salsa on top of the cream cheese.
  4. Evenly spread remaining ingredients on top of the salsa and cream cheese.
  5. Fold each tortilla shell over the toppings creating a half moon shape.
  6. Bake in a 190°375°F) oven for about 10 minutes, or until the tortilla shell starts to brown/crisp up and the cheese is melted.

Recipe Compliments Steve Cylka and Bradley Smoker

Cheese, Cobb Cooker Recipes, Vegetables

Quesadillas on the Cobb Cooker

These make an excellent “starter” to a meal. Serves 8 as a starter and 4 as a snack meal.

Ingredients

  • 6 tortillas, 20 cm (8 inches) diameter
  • 1 ½ cups grated Cheddar or any other sharp cheese
  • ½ cup Sour Cream
  • 1 medium-sized Avocado, mashed
  • 2 Spring Onions, chopped, including some of the green portion
  • 1 large Tomato, chopped
  • ¼ cup fresh Coriander
  • 1 – 3 pickled Jalapeno Chillies, thinly sliced (optional)
  • Salt and freshly ground Black Pepper
  • ½ tsp ground Cumin
  • ½ tsp ground Coriander
  • ¼  tsp Paprika
  • Optional Extras: Cooked Chicken, Chorizo, Corn

Directions:

  1. Sprinkle 3 tortillas very lightly with water. Lay tortillas, sprinkled sides downwards, on a flat surface.
  2. Combine remaining ingredients & divide between the tortillas, spreading evenly.
  3. Top each one with another tortilla and sprinkle lightly with water. Press together firmly.
  4.  Prepare your Cobb, and when it’s ready, fit the Grill.
  5. Grease or spray the grill and heat tortillas one at a time, covered.
  6. Allow to grill lightly for about 3 minutes each side.
  7. Cut into wedges and serve.


Variations:

  1. Prepare your Cobb, and when its ready, fit the Grill. Grease or spray lightly.
  2. Top lightly sprinkled tortillas with ready-made salsa, then top with diced avocado, chopped onion and grated Cheddar cheese.
  3. Do not add a second tortilla. Place on the grill and cook covered for about 4 minutes. Add plenty of shredded lettuce and roll up & eat.

Recipe Compliments of Cobb UK

Photo Compliments of Olive

Cheese, Cobb Cooker Recipes, Herbs

Baked Grilled Cheese Pesto Sandwich on Cobb Cooker

Serves 4

Ingredients

  • 8 slices bread of your choice
  • 3 tablespoons butter, softened
  • 8 thin slices Swiss, Muenster, Colby or Cheddar cheese
  • 1/4 cup basil pesto

Directions

  1. Prepare the Cobb Cooker with the Griddle accessory heat for 7 minutes with the dome cover on.
  2. On a piece of bread place a slice of cheese (so that most of the bread is covered) followed by a tablespoon of pesto and a final piece of cheese.
  3. Top with another slice of bread
  4. Butter the top of the bread spreading more thickly around the edges and less in the centre. This will prevent the edges from burning before the centre is crisp
  5. Repeat with remaining ingredients
  6. Place the bread, butter-side down onto the heated griddle, and butter the top slice of bread in the same way.
  7. Replace the dome lid
  8. Bake for another 3-4 minutes and flip these sandwiches

Recipe Compliments of Cobb USA

Bradley, Cheese, Poultry, Tomatoes, Vegetables

Bacon Wrapped Cheesy Sun-Dried Tomato Stuffed Chicken Breast

Ingredients

  • 4 Boneless, skinless Chicken Breasts
  • 8 Bacon slices
  • 1 cup Cream Cheese, softened
  • 1 cup grated Mozzarella Cheese
  • 4 Sun-dried Tomatoes, rehydrated and finely minced
  • 1 tsp Salt
  • ½ tsp Ground Black Pepper
  • ½ tsp Oregano
  • Bradley Flavour Bisquettes – Oak, Maple, or Hickory

Directions

  1. Holding your knife horizontally, insert into the thick end of each chicken breast and cut to make a deep pocket. Be careful not to pierce through the other end.
  2. Stir the cream cheese with the mozzarella cheese, minced sun-dried tomatoes, salt, pepper, and oregano.
  3. Spoon the cheese and sun-dried tomato mixture evenly into the pockets of each chicken breast.
  4. Wrap each stuffed chicken breast with 2 slices of bacon. Place on your smoker rack.
  5. Set the Smoker to 250°F (121°C) using Bradley Flavour Bisquettes of choice (Oak, Maple, or Hickory work great).
  6. Smoke the chicken until they reach an internal temperature of 165°F (74°C).

Recipe compliments of Bradley Smokers

Cheese, Cobb Cooker Recipes, Mushrooms, Pork, Tomatoes, Vegetables

Spring Onion, Mushroom, Cheese, Tomato & Ham Frittata on Cobb Cooker

Serves 6

Ingredients

  • 10 small Cherry Tomatoes
  • 1 punnet Mushrooms
  • 100g Smoked Ham
  • 2 tbsp Mozzarella Cheese
  • 2 tbsp Sweetmilk Cheese
  • 5 Spring Onions
  • 2 tbsp Olive Oil
  • 5 Eggs
  • Salt & Pepper to taste
  • 2 tsp fresh Basil

Directions

  1. Cut the cherry tomatoes in half, slice the mushrooms, shred the ham and grate the mozzarella and sweet-milk cheese.
  2. Chop the spring onions.
  3. Light a Cobblestone on your Cobb Cooker with the Frying Pan.
  4. Add 1 tbsp of the olive oil and braise the mushrooms.
  5. Beat the eggs until blended and add all the uncooked ingredients.
  6. Season with salt and pepper, and mix.
  7. Once the mushrooms are soft, add the egg mixture and cook for 5 – 6 minutes until firm.

Recipe Compliments of Cobb Global

Cheese, Cobb Cooker Recipes, Vegetables

Veggie Pancakes on Cobb Cooker

Ingredients

  • 2 cups finely grated Zucchini
  • 1 cup grated Carrots
  • 1 cup Corn Kernels, drained
  • 1 large Egg
  • 2 tbls low-fat plain Yogurt
  • ½ tsp Salt
  • ½ tsp Pepper
  • ½ cup Flour
  • ½ cup fine yellow Cornmeal
  • 2 tsp Baking Powder
  • ½ cup grated Cheddar
  • 1 to 3 tbsp Vegetable Oil

For the dipping sauce

  • 1 tbls Pesto
  • 1/3 cup Sour Cream

Directions

  1. Light the Cobblestone in your Cobb Cooker and once it is grey, place the Cobb Frying Pan in place. (Don’t forget to use an oil based spray on the frying pan to prevent sticking)
  2. Put the dome over the top and leave to heat for 5 minutes.
  3. Use your hands to squeeze the excess liquid from the grated zucchini, then place the zucchini in a large bowl. Add the carrots and corn and toss to combine the vegetables. Stir in the egg, yogurt, salt, and pepper until well blended.
  4. In a small bowl, whisk together the flour, cornmeal, and baking powder. Add the mixture, along with the Cheddar, to the vegetables, and stir until well blended.
  5. Heat 1 tablespoon oil in Cobb Pan. To form each pancake, spoon 3 tablespoons of the batter into the pan and use a fork to flatten it slightly. Working in batches, cook the pancakes until golden brown, about 3 minutes per side. Use a spatula to transfer them to a paper towel–lined plate. If needed, add more oil to the pan as you cook.
  6. If using the pesto dipping sauce, stir together the ingredients in a small bowl. Serve the pancakes hot or at room temperature. They can be refrigerated in a sealed container up to three days.

Recipe Compliments of Cobb Australia

Cheese, Cobb Cooker Recipes, Mushrooms

Cream Cheese and Garlic Stuffed Mushrooms

Serves 4

Ingredients:

  • 4 big brown Mushrooms
  • 1 pot Cream Cheese
  • 2 Garlic cloves, crushed
  • 4 Spring Onions, sliced thinly
  • 1 Green Chilli, chopped finely
  • Zest of half a Lemon
  • Salt
  • Black Pepper
  • 1 handful damp smoking chips

Directions:

  1. Light a CobbleStone and wait a few minutes until it has turned grey.
  2. Mix the cheese, garlic, spring onions, chilli and lemon zest together, combining well. Season with salt and lots of black pepper.
  3. Spread the mixture onto the mushrooms.
  4. Place the damp smoking chips on the CobbleStone and then place the Grill Grid and Fenced Roast Rack onto the Cobb Cooker.
  5. Place the mushrooms onto the Fenced Roast Rack.
  6. Let the mushrooms hot smoke for about 20-30 minutes until they are cooked through.
  7. The mushrooms will have a gorgeous smoky taste.
  8. Serve with lots of fresh leaves and lemon wedges.
  9. These are the perfect vegetarian meal or side dish.

 

Recipe Compliments of Cobb Global

Baking, Cheese, Cobb Cooker Recipes

Baby Pot Bread stuffed with Cheese

Makes 10 baby pots or 1 large loaf

Ingredients

  • 750g Flour
  • 15g Salt
  • 70ml Olive Oil
  • 10g instant Yeast
  • 5ml sugar/10ml Honey
  • 500ml tepid Water
  • 1 packet hydrated Sun-Dried Tomatoes
  • 100g Pecorino, grated (or any strong cheese)
  • Rosemary sprigs
  • 1 Egg

Directions:

  1. To make the bread dough, sift the flour and salt into a bowl. Rub in the olive oil.
  2. Mix the yeast into the flour and make a well in the centre. Add the sugar and enough water to make a sticky dough.
  3. Knead the dough for at least 10 minutes until smooth and no longer sticky. Place in a greased bowl cover with a damp cloth and leave in a warm place until it has doubled in bulk, (about 1 hour).
  4. Knock back the dough and knead again briefly to make sure all the air has been knocked out.
  5. Shape the dough into flat circles about the size of your palm, and fill with sun-dried tomatoes, a generous sprinkling of Pecorino and a few sprigs of chopped rosemary leaves. Season with salt and black pepper. Bring all the sides together and make a sealed ball so that the filling doesn’t ooze out while the bread cooks.
  6. Place the stuffed ‘bread rolls’ into greased pots (grease with a little butter on all sides and the base) or individual tins and cover with a damp cloth.  Making sure the pots are not more than about half to three quarters full with dough or they will be too big. Cover and allow to prove for a second time for 20 minutes. Brush the tops with egg wash. Egg wash is just 1 egg whisked well.
  7. While the bread is proving for the second time, light a Cobble Stone and wait a few minutes until it has turned grey.
  8. Place the Grill Grid, the Fenced Roast Rack, onto the Cobb Cooker.
  9. Arrange the baby pots on the Fenced Roast Rack and bake for about 20-30 minutes or until golden and delicious. You can also make 1 large loaf in a loaf tin and that will cook for about an hour.
  10. Serve this cheesy pull a-part bread as a decadent side to any dish on your bbq.