Serves: 20 

Ingredients

• 10 jalapeños
• 1/2 container vegan shredded cheese
• 1/2 container dairy-free cream cheese
• 1 Tbs non-dairy milk
• 1/4 tsp garlic powder
• 1/2 tsp salt
• Your favorite Brass Roots Crunch Puffs!*

Instructions

• Preheat the oven to 350 F
• Line a baking sheet in foil
• Cut the jalapeños in half and remove the seeds/membrane. For a spicy bite, leave the membrane. For a really big kick, mix some seeds into the cream cheese. Set jalapeños aside.**
• Mix cream cheese, shredded cheese, milk, garlic powder and salt until well combined.
• Spoon filling into jalapeños, line them up on tray and top with crushed up Brass Roots Crunch Puffs!
• *POP* into the oven for 30 minutes!
• Optional: broil for a few minutes to get a really crunch top! For maximum crunch, toast the crumbled puffs in a skillet for a couple of minutes and cool before topping poppers.

Additional Notes:

*Pulse a handful of puffs in a blender to get the perfect crumby texture

**Be sure to wear gloves while cooking with jalapeños and wash your hands and cooking surfaces down when you're finished!