Cheezy Chick'n &Bac'n Stuffed Jalapeños

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Wow!!! Just wow!! This is the appetizer recipe you NEED for your Super Bowl Party, Next gathering or just because you love spicy, cheezy, smokey, jackfruit stuffed into jalapeños. I impressed myself and probably ate far to many tonight, but I have NO REGRETS! Please, stop reading this blog and go make these for yourself NOW!! Then spread the vegan goodness everywhere!

Looking for more great Jackfruit recipes? Try my Buffalo Jackfruit Quesadillas, or my AMAZING Creamy Jackfruit & Poppyseed Casserole ( Vegan Chick'n Casserole)

Recipe :

2 (17oz ) cans of young green jackfruit
1 dozen jalapeños, steamed, seeded and cut in half
2 Tbsp vegan butter
2 Tbsp flour
1 tsp. Salt
1/2 tsp garlic powder
1/2 tsp  onion powder
1/2 tsp paprika
1 cup unsweetened plant milk
1/4 cup Nutritional yeast
3 Tbsp. Bac-os  (or other vegan bacon bits)

Topping:

1/2 sleeve Ritz crackers
1 tsp parsley
1 Tbsp vegan butter
Salt and Pepper to taste

Assembly :

Preheat oven to 400°

Sautée jackfruit over high heat about 8 mins until browned.

Over medium heat, heat butter until melted. Add flour, salt, garlic powder, onion powder, & paprika. Whisk continously.

Add milk, bacos and nutritional yeast. Whisk continously until smooth and bubbly.

Mix jackfruit and Bac'n cheeze sauce in a mixing bowl.

Stuff jackfruit into jalapeños.

Crush Ritz. Add to a bowl with parsley, salt and pepper & butter.

Microwave Ritz 30 seconds. Mix well.

Top jalapeños with Ritz.

Spray cookie sheet with non stick spray.

Place jalapeños on cookie sheet and cook 20 minutes.

Allow to cool 5 minutes  before serving.

Makes 24 jalapeño poppers!

Cheesy Cuban Black Bean & Plantain Bowl

I wanted plantains. I wanted spicy. I wanted black beans and rice. I had fresh peppers in my garden. I had an avocado in the refrigerator. I have a batch of my cheese sauce ready. Sounds like the perfect set up for a rice bowl with lots of flavor! No real introduction today because the family is ready to eat this lovely dish.

Cheesy Cuban Bowl:

2 plantains, peeled and sliced into strips
chili powder (optional)
Oil to pan fry
1 1/2 cup of rice
1/2 cup salsa Verde
1 tsp turmeric
2 cups water
1 med. onion thinly sliced
1 fresh jalapeño, chopped
1 fresh red pepper, chopped
1/2 cup corn
2 (15 oz) cans of black beans, drained& rinsed
1 large avocado, peeled & chopped
1 recipe Lazy Vegan Beer Cheese
Salt and Pepper to taste 

Prepare your rice with the turmeric, salsa Verde and water.

Heat oil over medium heat. Toss plantains in pan and fry until browned on both sides, about 12 minutes.

Sprinkle plantains with chili powder whole still hot. Allow to cool on a paper towel.

You can reuse the pan you just used for your plantains to sautée your onions, peppers, and corn. Cook until browned over medium heat. 

Layer rice, black beans, peppers & onions, fried plantains & avocados. Top with vegan cheese sauce.

makes 4 servings