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Mexican-Style Baguette Stuffed with Meat and Bergeron Cheese

Folks and Forks has specially created this mexican inspired recipe with two of our delicious cheeses: Classic Cumin and our Brin de Gouda

Servings : 12 pieces
Preparation time :  20 minutes
Cooking time :  40 minutes
Total time : 1 hour 
  • 400 g of ground beef
  • 400 g of ground pork
  • 2 tomatoes
  • 1 onion
  • 1 to 2 seeded jalapeños
  • 3 cloves of garlic
  • ½ cup of fresh cilantro
  • 2 tbsp. of olive oil
  • The juice of one lime
  • 1 tsp. of salt
  • ⅓ cup of panko breadcrumbs
  • 1 tsp. of ground cumin
  • ½ tsp. of ground cilantro
  • 1 fresh French baguette with the crumb removed

Onion Topping

  • 1 small white onion, finely chopped
  • ¼ cup of chopped fresh cilantro
  • The juice of one lime
  • Salt to taste


Chipotle Mayonnaise

  • ½ cup of mayonnaise
  • The juice of ½ lime
  • 2 tbsp. of milk
  • ½ tsp. of ground chipotle
  • 1 pinch of salt
  1. Preheat the BBQ to 400 °F.

  2. Combine tomatoes, onion, jalapenos, garlic, cilantro, olive oil, lime juice, and salt in a blender. Grind to a thick sauce.

  3. In a bowl, combine the ground meat with the sauce, add the chopped Brins de Gouda, breadcrumbs, cumin and ground cilantro, and mix.

  4. Stuff the baguette with the meat mixture, pressing it well, then cut it in half.

  5. Place over indirect heat and cook for 30 minutes.

  6. After 30 minutes, turn the baguette over direct heat to grill the meat on top. Cook for 3-4 minutes or until well grilled.

  7. Turn the baguette over again and place the slices of Le Classique Cumin on top. Continue cooking over indirect heat until the cheese is melted.

  8. When done, cut into pieces, place on a large plate and garnish with the onion topping and the chipotle mayonnaise.

  9. Onion Topping

    In a bowl, combine all ingredients and mix. Set aside until ready to serve.

  10. Chipotle Mayonnaise

    1. In a bowl, combine all ingredients and mix. Taste and adjust seasoning.

    Set aside in the refrigerator until ready to serve.

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