Spicy food is my weakness. Actually, who am I kidding, food is my weakness. But spicy food especially. Peppers. The hotter, the better. I think that my taste buds are pretty much numb nowadays, due to abnormal tolerance for hot food. If you ever need someone to take up on challenge of eating ridiculously spicy and fiery noms, I’m your girl! You know where to find me.
I remember when I visited well known high street food chain (cheeky one) for the first time, and went for ‘extra hot’ option. JEEEZZZZ. I’ve never produced so much saliva and sweat in the same time. My pals were in hysterics, while I was rushing to get my bottomless soda…Not funny. And I think this is when it’s started. Thinking about it now, I must have decided that from then on, spicy food will never ever surprise me again.
With time, I’ve become almost immune to stuff that most people can’t even sniff without feeling the burn. Who’s laughing now, eeyyyy?!? Ok, back to these bad boys…
They are not really that spicy, but you can turn the heath by adding some dried chilli flakes on top of them. And that cashew cheese filling…ohhh boy! If you are cashew cheese virgin, I urge you to make some, now. Seriously, leave everything you are doing at this very moment, and head over to your kitchen. Make that cheese!!! I found that it tastes better, if…guess what???…you add some chillies to the cheese as well!!!
They are great if you are having some peeps around or if you are about to watch the last episode of Banshee by yourself. Either way, they will be gone fast. I promise. And if you do have any left, send them my way, I will take a good care of them.
- 12 medium jalapeños (deseeded and halved)
- 3/4 cup cashews (soaked overnight)
- 3/4 cup vegetable stock
- 2 cloves garlic
- 1/2 small onion
- 2 tbs nutritional yeast
- 1 tsp cumin
- 1 tsp chilli flakes
- 50 g tortilla chips
- 1/2 tsp salt
- 1/2 tsp pepper
Prepare jalapenos by splitting in half and removing the tops. Drizzle with olive oil. Place on baking tray.
Toast nachos in the oven (200 Celsius) for about 5-7 mins
Add onion and garlic into a small saucepan and simmer for 5 mins. Set aside.
Add soaked and drained cashews, garlic, onion, nutritional yeast, cumin, and stock to a blender and blend until smooth.
Fill the jalapenos with cashew cheese mixture.
Sprinkle with nacho crumbs.
Bake for 15 minutes in 200 Celsius or until the jalapenos are soft.
Garnish with chilli flakes.