Mexican vegetable skewers with jalapeno queso | Kleenheat Kitchen

Ingredients

• 2 yellow capsicums, chopped
• 2 zucchini, unpeeled and chopped
• 1 small eggplant, chopped
• 250g of cherry tomatoes, cut in half
• 1/2 red onion, chopped
• 4 tbsp rice bran oil (for higher smoke point)
• 2 cloves garlic, finely chopped
• ½ tsp cayenne pepper (or to taste)
• 1 tsp ground cumin
• 1 tsp ground sweet paprika
• 1 tsp ground coriander
• ½ tsp chilli flakes, optional
• Salt and pepper, to taste
• 2 tbsp rice bran oil or butter
• 4 spring onions, finely chopped (set aside green part for garnishing)
• 2 tbsp pickled jalapenos, drained, roughly chopped, add more for extra heat
• 300g sour cream, reserve 100g for serving
• 120g cheddar cheese, shredded
• Handful of coriander
• Salt and pepper