Yields: 12 Servings or 24 poppers

Recipe, photo, and Food Styling by Hannah Kaminsky, Bittersweet Vegan

“With enough creativity, anything can be a taco. Beyond hard or soft shells, salads and bowls, the satisfying spices and resounding crunch can be translated in any edible medium. Taco jalapeño poppers could just change this beloved Tex-Mex snack.” - Hannah Kaminsky

Ingredients

• 1 (10oz) Hodo Adobo Mexican Crumbles Locate product

• 12 medium jalapeños, halved and seeded

• 1/4 cup tomato sauce

• 1/2 cup shredded vegan cheddar cheese

• 1/4 cup cilantro, roughly chopped

• 2 - 3 scallions, thinly sliced

• 1/2 cup crushed tortilla chips

Instruction

1. Line an air fryer baking sheet or basket with aluminum foil. Lightly grease and set aside.

2. In a medium bowl, add the Hodo Mexican Crumbles and break them apart with a spatula. Add the tomato sauce, vegan cheese, cilantro, and scallions. Mix everything together until well combined.

3. Spoon the filling into the cut peppers, packing it firmly. Sprinkle crushed tortilla chips on top, pressing them gently into the filling to adhere.

4. Arrange the filled peppers in a single layer on your prepared sheet or basket. You may need to do this in two or three batches, depending on the size of your air fryer.

5. Air fry at 370 degrees for 10 - 15 minutes, until the cheese is melted, and the filling is lightly browned. Serve hot.

   Note: If you don't have an air fryer, you can bake this in a conventional oven preheated to 390 degrees for 15 - 20 minutes.