Ingredients for Pepperjack
Ingredients for 1 Batch Herbed Pepper Tomato Sauce
Make Pepperjack meltable cheese and follow recommended cooling technique for cheese. Preheat oven to 400 degrees. Before proceeding, make sure that all skin is removed from the poblano peppers. Carefully make a long slit in peppers, leaving stems attached. Gently clean out all seeds. It helps to do this under running water. Stuff each pepper with 2 oz. of cheese. Place peppers seam side up on lightly greased baking sheet. Bake peppers until cheese is thoroughly melted and bubbly, about 8-10 minutes. To serve ladle 1/4 cup of sauce onto plate. Place pepper over sauce and ladle another 1/8 cup of sauce over pepper. Garnish with fresh avocado and crema.
This is soft, spreadable cheese that melts wonderfully when cooked. It works great in quesadillas, enchiladas, macaroni and cheese, or simply served with crackers. Allow cheese to firm a minimum of 2 hours before using in recipes.
Place in saucepan: 1 cup filtered water 1 cup unsweetened almond milk 2 T +2 tsp. agar flakes or 4 tsp. agar powder ½ of the minced pepper mixture Whisk mixture and bring it to a boil, stirring often. Reduce heat and let mixture slowly simmer for 4 minutes. Take off heat.
Put agar/milk mixture in blender with the following ingredients: ½ cup cashews, soaked for 2+ hours and rinsed 4 tsp. nutritional yeast 2 tsp. fresh lemon juice 1 tsp. Himalayan salt 1 tsp. alderwood smoked salt
Blend on high for 1-2 minutes. Add remaining pepper mixture and pulse a few times to incorporate. Pour into greased cupcake tins or molds. Refrigerate. Cheese will become firm after 2 hours in the refrigerator. If cheese is to be used in a recipe, place amount to be used in a bowl. Place bowl in the freezer for a quick cooling of cheese. The freezer changes the consistency of the cheese, so only do this if the cheese is going to be cooked again within a recipe.
HERBED RED PEPPER TOMATO SAUCE:
Add: 1/2 can (7.5oz) fire roasted tomatoes, pureed in blender 1/2 cup vegetable stock 1T fresh cilantro, chopped 1T fresh basil, chopped 1T fresh parsley, chopped 1/2 t dried oregano or 2T fresh oregano, chopped 3/4t Himalayan salt
This recipe is from Sarah Gordon
Notes from Sarah: An earthy, roasted poblano pepper filled with nut based pepperjack cheese, then smothered in an herbed red pepper tomato sauce... Oh my! Chile Rellenos are one of those dishes that can be incredibly divine or greased up gross. This veg fresh version forgoes the traditional egg batter and deep frying process so often used for this dish's preparation. This allows the poblano's deep flavor to shine through. The sauce is brothy and cooked minimally in order to let the fresh herbs and red pepper sweetness embrace every succulent bite. Serve with fresh made whole pinto beans and Spanish rice for a complete meal.
See more of Sarah's recipes at http://www.revolutioninthe.kitchen/