Gathering your friends around the T V calls for baller snacks. Spicy peppers stuffed with a flavorful, creamy filling and topped with crunchy crushed tortilla chips– talk about a slam dunk!
- 12 fresh jalapeños
- 1/2 white or yellow onion, diced
- Tortilla chips, crushed for topping
- 1 block firm tofu, squeezed of excess water
- 2 Tbsp olive oil
- 2 cloves garlic, peeled
- 1 Tbsp ground cumin
- 1 tsp smoked paprika
- Juice of 1 lime
- 1/2 tsp salt
- 2 Tbsp nutritional yeast (optional)
- 1/4 to 1/2 cup Silk Plain Unsweetened Almondmilk or Soymilk, as needed
Preheat oven to 400F. Prep your jalapeños by cutting them in half and removing the tops, veins and seeds. Place peppers with cut side facing up in rows on a lined baking sheet.
Add tofu, garlic, spices, lime juice, salt, nutritional yeast (if using) and cooked onions to a food processor and process. Taste and adjust seasoning if necessary. Add almond or soy milk slowly until the mixture is smooth, being careful to keep the mixture thick enough that it won’t spill out of the peppers. Taste mixture and add more salt if desired.
Generously spoon the filling into the jalapeños halves and top with crushed tortilla chips.
Bake the poppers for 15 minutes, until the jalapeños have softened. Place the baking sheet on the top rack and broil for 1-2 minutes until the tortillas chips have browned. Serve warm.