serves 4
4 russet potatoes
4 tablespoons vegetable oil
1 teaspoon salt
1/4 cup poblano peppers, diced
1/4 cup red bell peppers, diced
1/4 cup yellow onion, peeled and diced
1 cup beer
2 cups shredded cheddar cheese
2 tablespoons all purpose flour
1 tablespoon Big Sur Gourmet Cowboy Rub
2 tablespoons scallions, chopped
Slice potatoes into thin slices leaving 1/4 inch at the bottom unsliced. Rub with oil, season with salt and wrap each potato in foil. Grill or bake for 30 minutes.
Saute peppers and onions and deglaze pan with beer. Toss cheese with flour and sprinkle into beer a handful at a time. Whisk until smooth and melted. Spoon queso on to potatoes, sprinkle with Big Sur Gourmet Cowboy Rub and scallions.