Two cheesy recipes from Cathedral City Mature Lighter

Cheesy Potato Skins
Serves 2
Prep time 10 minutes
Cooking time 40 mins -1 hour 20 minutes

Ingredients:
2 Large baking potatoes
A drizzle of olive oil
Sea salt and black pepper
100g Cathedral City Matured Lighter grated
Teaspoon British mustard
½ egg yolk
A couple of dashes of Worcestershire sauce
1 tablespoon dark ale (optional)

Method:
1.      Preheat your oven to 190C. You can either bake the potatoes for an hour or do them on a medium-high heat in the microwave for 12 – 14 minutes. When they are baked cut them in half across the length of the potato. Scoop out most of the potato leaving a 1cm layer against the skin. (This potato is not needed for this recipes but will make super mash so keep it in the fridge until you need it)

2.      Lay the potato skins on a baking sheet and drizzle with olive oil. Bake for 20 minutes or until they are crisp and golden

3.      While you are waiting for the potatoes to cook you can make the filling. Mix together the cheese, mustard, Worcestershire sauce, ale and egg

4.      When the potatoes are ready fill them with the cheese mix. Pop back in the oven for 10 – 15 minutes. If you want the cheese to melt quicker you can do it under a preheated grill

Quesadilla with cheese, chorizo and spring onions
Serves: 4
Prep time: 10 minutes
Cooking time: 5 minutes

Ingredients:
4 flour tortillas
100g Cathedral City Mature Lighter grated
3 spring onions, finely chopped
2 tablespoons jalapeño peppers, chopped, (optional)
8 slices of cured chorizo, thinly sliced
Guacamole, soured cream and salsa to serve

Method:
1.      Heat a large frying pan gently on the hob. Lay 2 tortillas out ready to fill

2.      In a small bowl mix together the grated cheese, spring onions, jalapeno peppers and chorizo
3.      Split the cheese mixture between the 2 tortillas making sure you keep them even leave a 1cm gap from the edge

4.      Top both tortillas with another tortilla to create a sandwich then place one into the frying pan. Gently toast for about 2 minutes on each side or until the tortillas are golden and the cheese has melted

5.      Repeat with the other quesadilla, then cut each into 6 triangles

6.      Serve with guacamole, soured cream and salsa