Some people like caviar, I like blue cheese. Some years ago I came upon what must surely be the best U.S. blue cheese, Maytag Blue. Yes, this is the same Maytag of appliance fame. While the Maytag family no longer owns the appliance company, they own a dairy farm in Newton, Iowa that makes several cheeses, of which their blue is the crown jewel. They also own San Francisco's Anchor Brewing Co., which offers a nice accompaniment for their cheeses.
After enjoying Maytag Blue on several trips home to Chicago, I decided occasional tastes just weren't enough. Cheeses generally freeze well, so on the next trip I bought a four-pound wheel of Maytag Blue, cut it into chunks, and froze all but one. These days, it's more readily available at specialty grocers and online, and fresh is better than frozen.
Mexican food is a common theme around my kitchen, and one time while making quesadillas the hunk of Maytag Blue in the cheese bin caught my eye. It seems like a peculiar combination of tastes, but works quite well.
I generally make these as an appetizer and serve them plain or with sour cream.
(An amusing variation might be flautas made with blue corn tortillas to match the blue cheese filling. Something with blueberries would be the obvious dessert, so you could have a true-blue meal!)
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