NO Poblano Jack, 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 a one or two seasonal offering but has become a new favorite to pair with burgers, smoky bean dip, burritos and eggs.
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.
Recently we used the airfryer to make a panni with Roasted Turkey, asparagus and Poblano Jack. It was amazing and so good that I forgot to take pictures until it was half gone. Yes, I was hungry but it was delicious. Of course it works with burgers but it is a favorite for a quick burrito, quesadilla or tamale topping.
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.