- Prep Time: 10 minutes
- Cook Time: 30-40 minutes
- Serving: Serves more than 10
Mexican Cobb Loaf
A cobb loaf with a difference! Now this is a cobb loaf you don't see at your standard everyday BBQ. We love the little kick of spice in the dip along with the crunch of the corn chips. Try using this as a fun party alternative to cheesy nachos!
Recipe Tester Feedback: “An impressive looking and tasty addition to any share table." - Jan
No: Egg / Nuts
Contains: Gluten / Dairy
Variations: *Can be made without Gluten
Preparation Time 10 minutes
Cooking Time 30-40 minutes
Serves more than 10
Cannot be frozen
You will need:
baking tray
baking paper
knife
chopping board
spatula
small bowl
Ingredients
- chilli - 1, red, to your preferred level of heat, optional
- cheddar cheese - 100g, cubed
- cobb loaf - 1, or Vienna loaf (*can use GF)
- avocado - 1-2, small, halved, stone removed and diced
- corn chips - to serve, optional
- Dip:
- onion - 1, large, peeled and roughly chopped
- garlic cloves - 2, peeled
- capsicum - 1, red, roughly chopped
- taco seasoning - 4 Tbsp
- olive oil - 30g
- cream cheese - 500g, block, cubed
- sour cream - 300g
- salt
- pepper
- tomato - 4, tomatoes, deseeded and diced
- fresh coriander - handful, chopped
Method
- Preheat the oven to 180C. Line a baking tray with baking paper.
- Note: for a mild version, you can omit the chilli and move on to Step 3. Add the chilli (1, if using) to the bowl. Chop Speed 7 / 3 seconds. Scrape down sides.
- Add the cubed cheddar (100g) to the bowl. Chop Speed 7 / 5 seconds. Set aside.
- Add the peeled and chopped onion (1), peeled garlic cloves (2) and chopped capsicum (1) to the bowl. Mix Speed 6 / 6 seconds. Scrape down sides.
- Add the taco seasoning (4 Tbsp) and olive oil (30g) to the bowl. Program 5 minutes / 110C* / Speed 2.
- While that is cooking, slice a lid off the cobb loaf (1) and remove all the bread from inside the loaf, leaving a thin bread shell. Tear the extra bread and the lid into small pieces. Set aside.
- Add the cubed cream cheese (500g), sour cream (300g), salt and pepper to the bowl. Program 5 minutes / 100C / Reverse+Speed 2.
- Add the diced tomatoes (4) and chopped fresh coriander (handful) to the bowl. Mix to combine with a spatula.
- Pour the mixture into the hollowed cobb loaf.
- Top the dip with diced avocado (1-2) and the chilli cheese mix.
- Bake for 20-30 minutes, until the bread is nice and crispy and the filling has warmed through. Add the bread pieces from the hollowed out cobb loaf to the baking tray and bake until toasted.
- Serve with toasted bread pieces and plain corn chips around the loaf to dip with.
- Enjoy!
*If your machine does not go above 100C, set to Steaming Temperature which is usually between 110-115C. Please refer to your user manual for correct information for the appropriate setting for your machine.
Make your own!
* Make your own cobb loaf bread with the Cobb Loaf Bread recipe or the Rustic Gluten Free Cobb Loaf recipe from this issue.
* Make your own corn chips with the Corn Chips recipe from The Fake Out Issue.
* Make your own taco seasoning with the Taco Seasoning recipe from The Make Your Own Bonus Issue.
