Chipotle Coconut Pepper Jacks – do not let the spooky pepper faces keep you from tasting the flavorful fillings inside, protein packed and perfect before a night of Trick or Treats!
This is Halloween, This is Halloween. Halloween! Halloween!
This year I am back with another Pepper Jack that Jack Skellington would want to be friends with. Spooky faces on The Jacks this year – after several years of Pepper Jack carving, I am getting more detailed.
The Orange Pepper Jack is my favorite this year…
Isn’t he fun?
This Chipotle Coconut mixture is perfect by itself – I have enjoyed a bowl for breakfast before. This recipe fills approximately six bell peppers, depending on size of pepper. I usually make this filling, fill a couple peppers for dinner, then enjoy the leftovers as is. Yum.
Also, I have made a note about tasting the Chipotle Coconut mixture before filling your Pepper Jacks – the Chipotle TofuBaked is a mild flavor. If you prefer more of a spicy heat, you can add chopped chipotle peppers in adobo, or simply add the adobo sauce. Very good!
The tofu I used here is from Nasoya’s new TofuBaked line, which includes the Chipotle flavor I used here and have to say is my favorite, a Sesame Ginger flavor that was equally tasty, and a Teriyaki that my dad would have loved. Pre-marinated and tasty either hot or cold, we have enjoyed the TofuBaked on nights we need a quick dinner, or when I am feeling uninspired – I can always come up with something if half the flavor work is already done!
Chipotle Coconut Pepper Jacks
YIELD: six Pepper Jacks
dairy, egg, and gluten free, vegan
INGREDIENTS:
1 cup dry quinoa (black quinoa looks great in the orange Pepper Jacks)
1 1/2 cups canned coconut milk
3 tablespoons cream from top of can, reserved
1 teaspoon sea salt
1 sweet potato, scrubbed
1 tablespoon olive oil
1 yellow onion, peeled and diced
1 clove garlic, peeled and minced
1 package Organic Chipotle TofuBaked, sliced into bite size cubes
1 (15 ounce) can black beans, drained
4 orange bell peppers, with level bottoms to stand up
*canned chipotle in adobo, for more spicy heat
INSTRUCTIONS:
Preheat oven to 350 °F.
Rinse the quinoa to remove the glycoside residue (quinoa is a seed), reducing the bitter taste.
In medium size pot over high heat, bring the rinsed quinoa, coconut milk and salt to a rolling boil. Reduce to simmer, cover with a lid and leave it alone for about 17 minutes.
Pierce scrubbed sweet potato several times with fork or knife. Loosely wrap sweet potato in damp paper towel and microwave on high for 5 minutes. After 5 minutes, turn over and cook another 4-5 minutes, checking softness to avoid overcooking (sometimes five minutes is ALL IT NEEDS). Alternatively, bake sweet potato at 375 °F for 25 minutes. Set aside to cool. Once cooled, slice into bite size pieces.
Meanwhile, heat olive oil in large skillet over medium heat. Sauté onion and garlic until soft and translucent. Add Chipotle TofuBaked cubes, black beans, and sweet potato pieces. Stir in 3 tablespoons coconut cream and cooked quinoa. Remove from heat.
*At this point, taste for flavor – if you prefer more spicy heat, add chopped chipotle in adobo, and / or the adobo sauce.
Carefully cut tops off bell peppers, remove all seeds and ribs inside. Carefully cut jack o’ lantern faces into the best surface side of each pepper.
Fill peppers with Chipotle Coconut Quinoa mixture, place in 8×8 baking dish. Bake at 350 °F for 30-35 minutes, until warmed through and peppers soften.
previous Pepper Jacks!
Carrot Ginger Quinoa Pepper Jacks
The opportunity to create this original recipe for Chipotle Coconut Pepper Jacks was sponsored by Nasoya. All opinions expressed herein are those of spabettie.
printable recipe:
- 1 cup dry quinoa (black quinoa looks great in the orange Pepper Jacks)
- 1½ cups canned coconut milk
- 3 tablespoons cream from top of can, reserved
- 1 teaspoon sea salt
- 1 sweet potato, scrubbed
- 1 tablespoon olive oil
- 1 yellow onion, peeled and diced
- 1 clove garlic, peeled and minced
- 1 package Organic Chipotle TofuBaked, sliced into bite size cubes
- 1 (15 ounce) can black beans, drained
- 4 orange bell peppers, with level bottoms to stand up
- *canned chipotle in adobo, for more spicy heat
- Preheat oven to 350 °F.
- Rinse the quinoa to remove the glycoside residue (quinoa is a seed), reducing the bitter taste.
- In medium size pot over high heat, bring the rinsed quinoa, coconut milk and salt to a rolling boil.
- Reduce to simmer, cover with a lid and leave it alone for about 17 minutes.
- Pierce scrubbed sweet potato several times with fork or knife. Loosely wrap sweet potato in damp paper towel and microwave on high for 5 minutes. After 5 minutes, turn over and cook another 4-5 minutes, checking softness to avoid overcooking (sometimes five minutes is ALL IT NEEDS).
- Alternatively, bake sweet potato at 375 °F for 25 minutes. Set aside to cool. Once cooled, slice into bite size pieces.
- Meanwhile, heat olive oil in large skillet over medium heat. Sauté onion and garlic until soft and translucent. Add Chipotle TofuBaked cubes, black beans, and sweet potato pieces. Stir in 3 tablespoons coconut cream and cooked quinoa. Remove from heat.
- *At this point, taste for flavor - if you prefer more spicy heat, add chopped chipotle in adobo, and / or the adobo sauce
- Carefully cut tops off bell peppers, remove all seeds and ribs inside. Carefully cut jack o' lantern faces into the best surface side of each pepper.
- Fill peppers with Chipotle Coconut Quinoa mixture, place in 8x8 baking dish. Bake at 350 °F for 30-35 minutes, until warmed through and peppers soften.
[…] Chipotle Coconut Pepper Jacks from […]