- 1 Cup Oat Flour
- 1 Cup Harina de Maiz (Corn Flour)
- 1/2 tsp Garlic Salt
- 11 Tbsp Water
- 2 Tbsp Dairy Free Milk
- 1/4 Cup Cashews, Soaked for 3-4 hours
- 2 Tbsp Harina de Maiz (Corn Flour)
- 1 Cup Water
- 1 tsp Chia Seeds
- 3/4 tsp Sea Salt
- 1 Key Lime - Squeezed
- 1 Jalapeño
- 2 Roma Tomatoes - Diced
- Opt: 1 Jalapeño - Sliced
- Preheat the oven to 375 degrees F.
- Mix the dry ingredients together in a mixing bowl.
- Add the wet ingredients. Mix together until combined. Knead for 2 minutes. Adjust with additional flour or water/dairy free milk as needed.
- Divide into 8 balls. Set aside and make the Jalapeño Cheese.
- Blend the Jalapeño Cheese ingredients together until smooth. I like to use Juice setting (50 seconds on high).
- Pour the jalapeño cheese mixture into a saucepan. Heat over medium-low heat for 5 minutes or until desired thickness.
- Chop two tomatoes and opt to chop 1 jalapeño for the topping and filling.
- Take the balls of dough, one at a time, press in your palms to flatten. Using a tortilla press, press the ball in-between two pieces of wax paper to flatten, or roll it out on a floured surface.
- Remove the top layer of wax paper, pick up the bottom piece of wax paper and gently cup the tortilla in your hand. Fill with a sprinkle of tomatoes (opt to add a jalapeño slice or two) and a spoonful of Jalapeño Cheese. Carefully place the tortilla down on a hard surface and fold over, press shut. Remove the wax paper and finish pressing shut/crimping. Take a knife and place 4 slits on top for the hot pocket to release steam. Place on an oiled baking sheet. Repeat until finished.
- Bake for 25 minutes. Remove from the oven, top with jalapeño cheese and the balance of chopped tomatoes and jalapeños if using. Bake for and additional 5 minutes. Serve hot!! YUM!
- I used Almonds in the cheese recipe the first time around because I was out of cashews and it totally worked! I used cashews the second time around and prefer this method. Use either one.
- Take Certified Gluten-Free Oats (like Bob's Red Mill) and blend into a flour.
Here is a picture of the process from mixing the wet to dry, kneading the dough, rolling into 8 balls, pressing in my hands, flattening out in the tortilla press, stuffing with cheese, folding over and finally pressing shut.