Home: Recipes: Nut

Unstuffed Poblano with Macadamia Cojita

Category (Vegan): Nut, Mexican

Unstuffed Poblano with Macadamia Cojita

Ingredients

4 poblano peppers
½ cup black beans (if canned, rinse thoroughly)
½ cup corn kernels
1 small tomato, seeded and diced
1/2 lime, juice
2 tablespoon cilantro, chopped
2 tablespoon red onion, diced
1 pinch cumin
1 corn tortilla, sliced in 2-inch “matchsticks”
paprika
salt and pepper
oil

Macadamia cojita cheese
¾ cup macadamia nuts, soaked for 2 hours or overnight, then drained
¼ cup water
2 tablespoon lemon juice
¼ teaspoon salt
1 pinch garlic granules (or minced fresh garlic)
optional 1/8 cup nutritional yeast

Instructions

Prepare the peppers - Roast the peppers by putting them under a broiler until skins are charred and blackened. If you have a gas oven, you can heat them directly on the flame using metal tongs. Transfer them directly from the oven into a paper bag. Fold the bag closed to allow the peppers to steam. When cool, remove the stems, skins and seeds from the peppers. Dice peppers and add a bit of salt and pepper. Set aside and keep warm. Wash hands thoroughly after preparing the peppers.

Make bean & corn mixture - Mix beans and corn with lime juice, cumin, cilantro, chopped tomato, salt, and pepper. Heat in microwave or in pan. Set aside and keep warm.

Prepare crunchy tortilla topping - Heat the matchstick-cut tortilla in a small non-stick pan using a scant bit of oil. Stir, getting oil on the tortilla, then add salt, pepper and paprika. Continue to cook until the matchsticks are firm with a little crunch. They will not get as crunchy as deep-frying, but they will be the perfect amount of crunch to add contrast to this dish. Set aside.

Make the cheese - Mix all cheese ingredients in small food processor until completely blended. The cheese will resemble ricotta and will have a little granularity from the nuts. If you want a smoother cheese, you can add more water. Set aside.

Assembly - Use a 2-inch tall ring to stack the ingredients, or simply place each layer on each four serving plates for a more rustic look. The important thing is to display in a way that all the ingredients can be seen. First place the peppers on the bottom of the ring or plate. Add the bean and corn mixture for the second layer – save a few tablespoons for the top. Add the cheese for the next layer. Add a little more bean mixture. Top with the crunchy tortilla strips. Garnish with additional chopped red onion or cilantro if desired.


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