Smoky Baked Jalapeno Poppers

Ingredients:

12 jalapeno peppers, halved lengthwise, with stems left intact (if possible), and seeds and membranes removed with a narrow spoon

1/2 cup Tofutti Better Than Cream Cheese Smoked, softened at room temperature

1/2 cup cooked corn kernels (fresh; frozen, thawed; or canned, rinsed and drained)

1/4 cup finely diced red bell pepper

2 tablespoons thinly sliced green onion, both white and green parts, plus another teaspoon or two for garnish

2 tablespoons shredded cheddar-style plant-based cheese

1/4 teaspoon ground cumin or to taste

Optional: approximately 1 teaspoon finely chopped cilantro, 1 teaspoon finely diced jalapeno for a little more heat, and/or 1/4 teaspoon fresh lime juice, adjusted to taste

1 tablespoon plant-based butter, melted

1/4 cup tortilla chips, processed to form fine crumbs (or placed in a sandwich bag and crushed with rolling pin), or plain panko breadcrumbs

Accompaniment: Tofutti Better Than Sour Cream plain or mixed with a little Pico de Gallo or salsa verde

Directions:

Preheat oven to 425 degrees. Grease skillet or 8 to 10-inch casserole dish.

Place Tofutti Better Than Cream Cheese Smoked in medium bowl. Fold in corn, bell pepper, 2 tablespoons green onion, shredded cheese, cumin, and optional selections. Divide evenly among jalapeno halves making sure to spread to ends.

In a small bowl or saucepan in which you melted butter, stir in crumbs until evenly coated. Sprinkle evenly on top of each stuffed jalapeno. Bake for 20 to 25 minutes or until crumbs are golden brown. If you desire a browner crumb, place under broiler for a minute or so, watching carefully.

Cool 5 minutes before garnishing with reserved green onion and serving with Tofutti Better Than Sour Cream on the side, plain or mixed with Pico de Gallo or salsa verde.

*Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio of The Blooming Platter.