Bring these Jalapeño Poppers to your next backyard asada, and we guarantee everyone will be jalap-eño business! All you need are jalapeño peppers for the base, a mix of cream cheese and our Jalapeño Botana Sauce for the filling, and our Sea Salt Maíz Totopos Corn Tortilla Chips for a crunchy topping. Our familia serves these to snack on while we wait for our proteins and veggies to finish grilling!
Preheat an outdoor grill or indoor grill pan to medium high heat.
Soak cashews in boiling water for 15-30 minutes and drain.
Transfer the soaked cashews to a blender along with water, Jalapeño Botana Sauce, lime juice, and sea salt. Blend the vegan jalapeño cream cheese until completely smooth and no pieces of cashews remain.
With the fresh jalapeños cut side up, fill each half with the vegan cream cheese.
In a food processor, blitz the Maiz Totopos until ground into a small “breadcrumb” texture. Place in a wide bowl and dip the cream cheese side of the jalapeño into the ground chips to create a crunchy topping.
Once the grill is hot, place the jalapeños on the grates, pepper side down so that the cheese is facing up. Remove from the grill once each pepper has slight grill marks and the crushed Maiz Totopos have browned slightly. Finish with salt to taste and serve!
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