INGREDIENTS
INSTRUCTIONS
NUTRITIONS INFORMATION
INGREDIENTS
- 1 large yellow plantain
- ½ tsp chili powder
- ¼ tsp salt
- 2 tbsp GO Veggie! Dairy Free Plain Cream Cheese alternative
- 10 jalapeño peppers
- ¼ cup GO Veggie Dairy Free Mexican Style Shreds (approximately 1 tsp per ½ jalapeño )
- Chopped fresh cilantro (optional)
INSTRUCTIONS
- Preheat oven to 350F. Line a baking sheet with tin foil
- Cut the ends of the plantain and slice the peel as shown in the picture below. Bake on lined baking sheet for 30 minutes
- In the meantime, cut jalapeño peppers in half length wise and remove seeds and membrane
- Remove plantain from oven and reduce temperature to 325F. Set aside until it’s cool enough to handle
- Scoop plantain and mash it in a bowl. Add cream cheese, chili powder and salt and mix well
- Stuff each jalapeño half with plantain mixture. Top with each half with 1 tsp of shreds and bake at 325F for 20 minutes
- Garnish with cilantro (optional)
- NOTES: After removing the seeds and membranes of the jalapeño peppers make sure you wash your hands thoroughly and avoid touching your eyes, nose or lips.
- Recipe by: Vicky Cohen + Ruth Fox, May I have that Recipe
NUTRITIONS INFORMATION
