Poblano Jack – A Cheeza to Remember
No Poblano! We got Cheeza!
Sometimes when you cook something on a whim you discover a great recipe.
That’s what happened when we made “Poblano Jack Cheeza”. We thought it would be just an occasional seasonal offering but BOOM! It has become a new favorite and we are addicted! It is so delicious and pairs with burgers, smoky bean dip, fajitas, eggs any thing.
Poblano Jack cheese was made for a chef friend who loved poblano peppers. Poblano peppers are one of the mildest peppers and are often used for stuffing (chili renellos), salsa or sautéing with onions.
If you don’t know what they look like they have a dark green color, are heart shaped and about the size of your hand. They have a thick outer skin, like green chilies, and are usually roasted and peeled before using.
For the Poblano Jack Cheeza we combine four peppers: poblano, red bell peppers, jalapenos and a brush of chipotle – with a Monterey Jack base and southwest seasoning. Poblano Cheeza Pleeza has a slight heat to it but is a milder cheese which makes it so adaptable. There are a thousand ways to use it – chips, heated for queso, on grilled chicken, fish, burgers, burritos, quesadillas, omelets, toast, avocado toast, rice, steamed vegetables, cheeza platter and more.
We tried it on a “BCT” or a Bacon, Cheeza and Tomato sandwich. It was incredible.
The Poblano Jack Cheeza was designed to be served for parties with the Smoky Black Bean Dip, Hatch Green Chile and Five Star Savory. Try this with your favorite chip and you may find that you wished you have bought a bigger container.
HISTORY OF THE POBLANO CHILI PEPPER
- Poblano peppers originate from the state of Puebla, Mexico. The name comes from the geographic area where they are harvested. However, the dried variety is labeled as chile anchos in supermarkets.
- Poblanos come in two different colors, red and green, and the red variety is significantly hotter than the green. The red is rarely found in American supermarkets.
- The poblano is one of the most popular peppers in Mexico and it is growing in popularity in the States. They are served dried, fried with whipped egg, stuffed, or used in sauces such as mole. They are also popular for salsa.