Tag Archives: Cabot Cheese

Chile Relleno de Queso~Cheese Stuffed Green Chiles

Chiles Rellenos, one of my all time favorites. My inspiration for this dish was the delicious cheese I had received from the nice people at Cabot Cheese. Cheese stuffed rellenos are one of the most popular dishes when it comes to Mexican and Tex Mex recipes. For today’s blog post, I was anxious to try out the Smoky Bacon Cheddar Cheese in my relleno recipe. I have prepared many, many rellenos, big and small, baked and fried, you name it. But, I don’t think I have ever stuffed any with all cheddar cheese. Freezing the peppers after you stuff and bread them is one of the best tips I learned along the way. This will pretty much keep you cheese from leaking out while it bakes or fries. So, thanks to the wonderful farmers at Cabot Creamery Cooperative for this tasty twist on chiles rellenos. 

Smoky Bacon Cheddar Cheese, Delicious!
Smoky Bacon Cheddar Cheese, Delicious!
Smoky Bacon Cheddar Relleno in a Fresh Tomato Salsa.
Smoky Bacon Cheddar Relleno in a Fresh Tomato Salsa. Serving chiles rellenos over a red salsa is a more traditional presentaion.

Smoky Bacon Cheddar Chile Relleno

4 large roasted anaheim peppers
4 oz. smoky bacon cheddar
1/2 cup flour, salt and pepper
2 eggs, 1 tablespoon hot sauce
1 cup seasoned breadcrumbs
spray oil, or olive oil

For Salsa
4 large roma tomatoes, chopped
2 to 4 serranos, chopped
1/4 white onion
2 cloves garlic, sliced
salt and pepper to taste
pinch of oregano
olive oil

Simply and fresh ingredients for a delicious cooked salsa.
Simply and fresh ingredients for a delicious cooked salsa.

 

For Garnish
Avocado slices
Thinly sliced onion
Chopped cilantro

For me the best way to roast the green chiles in on the grill. I find that the oven method overcooks them more often than not.
For me the best way to roast the green chiles in on the grill. I find that the oven method overcooks them more often than not.

To roast peppers in the oven, set the top rack 10 to 12 inches from broiler. Turn on high. Place peppers on baking sheet and cook under broiler for 6 to 8 minutes, turning as needed to blister the skins. Place in plastic bag or glass bowl and cover to steam. Let them cool.

Roasted and peeled green chiles, know as Anaheim, New Mexico, Hatch Peppers or Chile Chilacas
Roasted and peeled green chiles, know as Anaheim, New Mexico, Hatch Peppers or Chile Chilacas

Directions

1. Carefully peel the blistered skins off of the roasted green chiles. Cut a T shape up near the base of the pepper and remove the seeds and membranes as best you can. Careful not to tear the pepper too much when removing the membranes. If they tear, the freezing step will help keep them from opening up while cooking. Cut the cheese to fit inside the peppers, but making sure they will close.

2. Set up breading station. It’s best to use a shallow dish, such as a pie plate for breading. In one, add the flour, salt and pepper. In second dish, whisk eggs with hot sauce. In the third add the seasoned breadcrumbs. I actually used cornflake crumbs on this day.

3. Using both hands, dredge through flour, then into eggwash and finally coat with breadcrumbs. Use your hands to coat evenly. This is not my favorite job, but it’s the only way. Transfer peppers to a plate and freeze for 1 to 2 hours. 

4. To cook peppers, you could shallow fry them until crisp and golden brown or you could bake them on a sprayed sheet pan in a preheated 425 degree oven for 15 to 18 minutes. If you bake them, spray the tops of peppers with oil before baking to crisp up the tops. I baked them on this day.

5. For salsa, add all ingredients, minus the oil to the blender. Add just enough water to help salsa blend easier. Blend until smooth. Pour into a skillet that has been preheated  at medium with 1 tablespoon of olive oil. Cook the salsa for 6 to 8 minutes, taste for salt and pepper. Add warm salsa to serving plate and top with chile relleno. Garnish with avocado, onion and cilantro. Yields 4 servings.

For today's chiles rellenos, I am using the smoky bacon cheddar from cabot.
For today’s chiles rellenos, I am using the smoky bacon cheddar from cabot.
A wide shallow dish, such as a pie or cake pan works best for breading.
A wide shallow dish, such as a pie or cake pan works best for breading. I like to add a few extra spices to my breadcrumbs, such as garlic, smoked paprika and cayenne.
Seriously, the breading step is the most tedious part of this whole recipe. But it's so worth it!
Before baking. Seriously, the breading step is the most tedious part of this whole recipe. But it’s so worth it!
None of the rellenos leaked out any of the cheese. Freezing them is key to this.
After baking. None of the rellenos leaked out any of the cheese. Freezing them is key to this.
Serve  relleno with warm corn tortillas.
Serve relleno with warm corn tortillas.
A variation is to garnish rellenos with your favorite salsa and crumbled bacon.
A variation is to garnish rellenos with your favorite salsa and crumbled bacon.
Smoky Bacon Cheddar Rellenos.
Smoky Bacon Cheddar Rellenos.

Garnished with a Smoked and Grilled Pico de Gallo Salsa. Click onto picture to see full recipe.

 

Make Mine a Sandwich! Grilled, Melted and Toasted!

I was pleasantly surprised when I received this wonderful email from the nice people over at Cabot Creamery. They asked me if I would like to join and be a new member of the Cabot Cheeseboard? What was the catch? I would be forced to eat and enjoy their wonderful cheese products! Darn, lol! And not just one or two flavors, but a whole box full of flavors such as Spicy Pepper Jack, Seriously Sharp Aged Cheddar, Horseradish and a few other aged cheddar varietes that I had never tried. Ok, twist my arm! I was in! With the big game, Super Bowl, coming this weekend I put together a few of my most favorite sandwich recipes, all with Cabot Cheese of course. These sandwiches, one or all are a must try for this weekend!

 

MACARONI & CHEESE GRILLED CHEESE 

Take any leftover mac n cheese add add some shredded Alpine Aged Cheddar
Take any leftover mac n cheese add add some shredded Alpine Aged Cheddar

Ingredients

8 slices whole wheat or white sandwich bread
2 to 3 cups leftover macaroni and cheese (cold)
Hot sauce, to taste
1 1/2 cups Aged Alpine Cheddar, shredded
3 tablespoons unsalted butter, softened

 

Directions

 

Preheat large griddle pan to medium heat. Brush 4 slices of bread with butter and place on hot griddle. Layer with a little cheese,  hot sauce, macaroni and cheese, more cheese and top with bread slice. Brush tops with more butter. Cook until toasted and crispy. Let cool slightly before slicing and serving. Yields 4 sandwiches.

Cabot Aged Alpine Cheddar
Cabot Aged Alpine Cheddar

 

 

AVOCADO TOMATO GRILLED CHEESE

A few fresh ingredients combined with
A few fresh ingredients combined with some Seriously Sharp Cheddar, Wow!

 

Ingredients

8 slices Italian sandwich bread
Olive oil
1 1/2 cups Seriously Sharp Cheddar, shredded
2 roma tomatoes, sliced
1 large avocado, sliced
1/2 cup chimichurri sauce

 

For Chimichurri  Style Sauce

3 tablespoon parsley
3 tablespoons cilantro
2 green onions
1/2 tablespoon fresh oregano
1 teaspoon fresh tarragon, optional
4 cloves garlic
1 chile serrano or jalapeño
1/2 teaspoon crushed cumin seeds
1/2 teaspoon fresh cracked pepper
Salt to taste
Juice of 3 key limes or 1 regular lime
2 1/2 tablespoons red wine vinegar
1/4 cup to 1/3 cup olive oil
* I also added 1 teaspoon of crushed red chile flakes to the marinade, but it’s optional

Combine all ingredients in the order listed 1 to 2 hours before serving.

 

 Directions

Preheat Large griddle pan to medium heat. Brush 4 slices of bread with olive oil (on one side). Place the oil side down on hot griddle. Add some cheese, avocado slices, chimichurri, tomato slices, more cheese and top with bread slice. Brush tops with a little more olive oil. Cook until toasted and crispy. If serving individual sandwiches, top with any leftover avocado, tomato, cheese and chimichurri. Yields 4 sandwiches. 

 

Cabot Seriously Sharp Cheddar
Cabot Seriously Sharp Cheddar

 

CHICKEN CHEESESTEAK

Chicken Cheesesteak with Cabot Pepper Jack and Seriously Sharp Cheddar
Chicken Cheesesteak with Cabot Pepper Jack and Seriously Sharp Cheddar

 

Ingredients

Olive oil
2 jalapeños, red or green, sliced thin
1 cup sweet onions, sliced thin
Salt and fresh cracked pepper
4 hard rolls (about 5 inches in diameter)
1 1/2 pounds to 2 pounds roasted chicken sliced thin from the deli counter
1 cup pepper jack, shredded
1 cup seriously sharp chedded, shredded

Directions 

Preheat 2 tablespoons of olive oil to medium heat in a skillet for a few minutes. Add the onions and jalapeños, season lightly with salt and pepper and saute for 5 minutes.  Add the deli sliced chicken to the pan and cook just until warmed through. Add all of the cheese and fold into the chicken/onion mixture. Reduce heat to lowest setting, cover with lid and cook just until cheese has melted. Fill sliced rolls and serve right away. Yields 4 cheesesteak sandwiches.

Cabot Pepper Jack Cheese
Cabot Pepper Jack Cheese

 

Preparing chili for the big game? Top with some Seriously Sharp Cheddar, frito corn chips, pickled jalapeños and green onions! The ultimate frito chili pie!

Seriously Sharp Cheddar is perfect for my Frito Chili Pie!
Seriously Sharp Cheddar is perfect for my Frito Chili Pie!