Philly Beef Birria Baked Stuffed Potato
Philly Beef Birria Baked Stuffed Potato
Directions
- Pre-heat convection oven to 400-degrees.
Wash potato well and place on baking tray, bake at 400-degrees for 60-70 minutes or until potato is soft
on the inside.
- In medium saucepan, add the plant forward beef shreds, jalapeno, diced onion, and birria concentrate, cook over medium heat until heated through and birria concentrate has cooked down by half.
- Meanwhile, place fire roasted corn and pepper mixture in small baking pan, place in oven until hot and slightly toasted.
- Add black beans with a little bean water with the chipotle pesto to a small sauté pan, cook until all water has evaporated, season with salt and pepper and set in warm place.
- In a small mixing bowl combine avocado pulp with ranch dressing, mix well to combine. Transfer to squeeze bottle.
- Once potato is cooked through, place on serving plates, cut in half and squeeze to expose the flesh.
- Top each potato with the birria plant-based meat, stewed black beans, and roasted corn pepper mixture and cheese shreds.
- Drizzle with Avocado Ranch dressing, garnish with sliced green onions.
Ingredients
- 4 ea Peak Fresh Produce® Potato(es), Russet, Western
- 1 lb Green Origin® Plant-Based Philly Beef
- 1 ea Peak Fresh Produce® Jalapeño Pepper(s), seeded and sliced
- 2 tbsp Peak Fresh Produce® Onion(s), Yellow, diced
- 6 oz Contigo® birria concentrate
- 1/2 cup Roma® Vegan Yellow Cheddar Shred
- 3/4 cup Contigo® black beans, drained, reserve liquid
- 1 tsp Roma Chipotle Pesto
- 1 cup Simplot RoastWorks® Flame-Roasted Corn & Pepper Blend
- 4 oz Contigo Avocado Pulp, creamy
- 4 oz Village Garden® Ranch Dressing
- 2 tbsp Peak Fresh Produce® Onion(s), Green, chopped
- salt and pepper
Chef David McGurn - Executive Chef, Performance Foodservice - Springfield
