Jalapeno Popper Skillet Dinner
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
2
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Calories
327 kcal
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Course
Main Course
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Cuisine
Tex-Mex
Jalapeno Popper Skillet Dinner
Description
This skillet dinner starts by softening onions and bell peppers in neutral cooking oil, then cooking veggie crumbles with chili powder and salt until onions are golden. Chopped tomatoes are added and softened slightly, then sliced tortillas and chopped pickled jalapenos are folded in for substance and tang. The dish is finished by spooning on a jalapeno popper cream sauce made by blending soaked cashews, nutritional yeast, apple cider vinegar, lemon juice, pickled jalapenos, and seasoning until smooth. A topping of vegan cheese shreds is added before covering the skillet to melt the cheese gently.
The finished dish is garnished with avocado slices and fresh cilantro, balancing the creamy, spicy, and savory components. This recipe can be adapted to be nut-free by substituting tofu or pumpkin seeds in the cream sauce, and gluten-free by using appropriate tortillas or chips. Optional additions include black beans or sweet corn to increase volume, and pico de gallo served separately to avoid making the dish soggy.
Ingredients
- 2 tsp neutral cooking oil generic cooking oil
- 1/2 cup onion thinly sliced
- 1/2 cup bell pepper red, green or both, thinly sliced
- 1 cup veggie crumbles or cooked lentils
- 1/2 cup tomato chopped
- 1/4 tsp salt
- 1 tsp chili powder blend
- 2-3 tortillas sliced into triangles or use tortilla chips
- 2 tbsp jalapeño pickled, chopped
For the Jalapeno popper cream-
- 1/4 cup cashews soaked for 15 minutes in hot water, see notes for Nutfree
- 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
- avocado sliced
- cilantro
- pickled jalapeno
Instructions
- Heat a cast iron, or regular skillet over medium high heat, add oil.
- Add the onion and peppers, cook for 2 minutes, then add in the veggie crumbles, salt, and chili powder blend, and mix in. Cook until the onion is golden.
- Add in the tomatoes, and two tbsp of water and mix in. Cook until the tomatoes are somewhat tender. Mash some of them.
- Add in the tortillas and the pickled jalapenos and mix in
- Reduce heat to medium.Top with the jalapeno popper cream sauce, pickled jalapenos, and 1/4 cup of vegan cheese shreds, if using. The cover the skillet with a lid, and continue to cook until the cheese melts, 4-5 minutes.
- Remove from the heat, top with avocado and cilantro and serve.
To make the jalapeno popper cream sauce-
- Blend all of the ingredients until smooth and creamy,
- Taste and ajust flavor by adjusting salt, adding more tang with the brine from the pickled jalapeno as needed.
Notes
- For a nut-free cream sauce, substitute soaked silken or firm tofu or pumpkin seeds for cashews.
- Use gluten-free tortillas or corn tortilla chips to make this dish gluten-free.
- Top with sliced avocado, fresh cilantro, and extra pickled jalapenos for added flavor and texture.
- Serve pico de gallo on the side to prevent the skillet from becoming watery and the tortillas soggy.
- To make the dish more filling, add black beans or sweet corn when cooking the veggies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Calories | 327kcal | 16% |
| Carbohydrates | 34g | 11% |
| Protein | 16g | 32% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Sodium | 654mg | 27% |
| Potassium | 571mg | 12% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 1944IU | 39% |
| Vitamin C | 57mg | 63% |
| Calcium | 60mg | 6% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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