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11. Jalapeno Popper Skillet Dinner

Prep Time: 5 mins

Cook Time: 15 mins

Total Time: 20 mins

Servings: 2

Ingredients

• 2 tsp oil

• 1/2 cup thinly sliced onion

• 1/2 cup thinly sliced bell pepper red, green or both

• 1 cup veggie crumbles or cooked lentils

• 1/2 cup chopped tomatoes

• 1/4 tsp salt

• 1 tsp chili powder blend

• 2-3 tortillas sliced into triangles

• 2 tbsp chopped pickled jalapeno

• For the Jalapeno popper cream-

• 1/4 cup cashews that soaked for 15 minutes in hot water

• 1/2 tsp apple cider vinegar

• 1/2 tsp lemon juice

• 1/4 tsp salt

• 1 tbsp nutritional yeast

• 4 or 5 slices pickled jalapeno

• 3-4 tbsp water

• For toppings

• Sliced Avocado

• Cilantro

• Pickled Jalapeno

Instructions

• Heat a cast iron, or normal skillet over medium high heat, add oil.

• Add the onion and peppers, cook for 2 minutes, at that point include the veggie disintegrates, salt, and bean stew powder mix, and blend in. Cook until the onion is brilliant.

• Include the tomatoes, and two tbsp of water and blend in. Cook until the tomatoes are to some degree delicate. Crush some of them.

• Include the tortillas and the salted jalapenos and blend in

• Lessen heat to medium.Top with the jalapeno popper cream sauce, salted jalapenos, and 1/4 cup of veggie lover cheddar shreds, if utilizing. The cover the skillet with a top, and keep on cooking until the cheddar dissolves, 4-5 minutes.

• Remove from the heat, top with avocado & cilantro & serve.

• To make the jalapeno popper cream sauce-

• Mix the entirety of the fixings until smooth and velvety,

• Taste and ajust flavor by changing salt, adding more tang with the brackish water from the cured jalapeno on a case by case basis.