POTATO AND ROQUEFORT MELT

… WITH PEAR-LIME SALSA
oder Kartoffel und Roquefort Schmelze
This was part of augusts “the well filled buritto” menue, see also Flour Tortillas, PEAR-LIME SALSA, and STEWED FISH WITH TOMATO, SAFFRON, AND GARLIC SAUCE
If you love blue cheese sprinkled on salads, stuffed in celery ribs, spread on crackers, or melted on burgers, this is the filling for you. You can top it deliciously with Pear-Lime Salsa, as we do here, or vary the topping with the more tropical Mango-Jalapeñio Salsa. We are particularly fond of Roquefort for this melt, but you can also use Gorgonzola, Danish Blue, or any other semisoft blue cheese.
Serves 4 to 6
Takes 20 to 40 minutes

  • 1 batch BASIC FRIED POTATOES FILLING
  • 12 ounces Roquefort cheese
  • 18 corn or 12 flour tortillas, warmed or crisped just before serving
    TOPPINGS

  • 4 cups shredded lettuce
  • Pear-Lime Salsa (page 51)
    1. Fry the potatoes as in the Basic Fried Potatoes recipe. Crumble the cheese and spread it over. Cover the pan and cook over medium heat until the cheese melts, 2 to 3 minutes.
    2. To assemble, spread about 1/3 cup of the potato-cheese mixture in the middle of a tortilla. Top with shredded lettuce and Pear-Lime Salsa. Fold and serve.
    VARIATIONS

  • A number of vegetables blend well with Roquefort cheese and can be added to the potatoes during the last 5 minutes of cooking. Try: Asparagus, trimmed and sliced into 1 -inch lengths; water-packed artichoke hearts, diced; mushrooms, especially shiitakes, chanterelles, and oyster mushrooms, sliced; yellow string beans, cut into 1/2-inch lengths; water chestnuts, sliced.
  • Several kinds of nuts also combine well with potatoes and Roquefort. Toast, chop, and add them to the potatoes for the last 5 minutes: pine nuts, macadamia nuts, pecans, and walnuts.
  • Vary the lettuce with some of the more lacy, fla vorful greens. Try: Arugula, chicory, and frisée.