Jalapeño Cheese Hot Pockets [Free of: Dairy, Gluten, Oil]

12/14/2015 0 Comments

This recipe was created after not going to the grocery store for 2 weeks! I was down to my very last jalapeños, tomatoes and lime with nothing else but dry goods to choose from. What would I make? I find in those moments where I feel like I don't have much to work with comes the most divine creations. Inspiration at its finest. I love those moments in life when you think you have nothing and are reminded of how rich you truly are, rich with love, inspiration, happiness and joy. I was flipping through my new cookbook, which I really love cooking from, each recipe is fantastic and makes me feel good about what could be on your dinner table. I took a couple different recipes and created a new one. Jalapeño Cheese Hot Pockets!

A gluten-free, oil-free dough is rolled into 8 balls, pressed, stuffed, baked and topped for an "mmmm" yummy meal! We love it spicy so I used a whole jalapeño in the cheese but feel free to skip it or use less to suit your needs. These are so satisfying, easy to pick up and eat, I love finger foods! My husband loves them "delicious honey"... "MMMM!" on first bite, "these are so good" etc. saying it makes a wonderful lunch!

When I was growing up I loved a hot pocket! My best friend and I would grab one from the freezer, plop it in the microwave and eat it promptly after school. Now we can have our very own hot pockets in a way that makes our bodies smile! These are sooo good that we ate them ALL the first time. The second time we were able to save 3 for later. >:) I hope you love this fabulous creation from my heart and kitchen to yours! ~ Christa

For the Pockets:

1 Cup Oat Flour
1 Cup Harina de Maiz (Corn Flour)
1/2 tsp Garlic Salt
11 Tbsp Water
2 Tbsp Dairy Free Milk

Jalapeño Cheese:

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

Filling/Topping:

2 Roma Tomatoes - Diced
Opt: 1 Jalapeño - Sliced

Peaceful Preparation:

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!

Note:

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.