Poppin’ in on this fine Monday just to share with you a little creation of mine, I call: Jalapeño Popper Toast.
It’s fireeeeee. And come to think of it, I literally made a small fire making this toast yesterday. Wasn’t my finest moment. Please note: Parchment paper in the air fryer: be extra careful and do not put more than a small little layer! Thankfully my boyfriend, Jose was home and I got a little lesson on how to put out a fire. Spoiler alert: contrary to my previous assumption, water is not the answer.
Anywho... I release you from reading this post and wish you well in your journey to making this. Be free, enjoy! (Oh and tag me @thedailykale if you make it, I wanna see your creations )
Jalapeño Popper Toast:
1 tbsp Scallions (chopped)
Pinch of Paprika
Pinch of Garlic powder
Pinch of salt
1-2 tbsp cream cheese (softened) (vegan or non)
2 tbsp shredded cheddar (vegan or non)
Jalapeño slices (as many or as little as you want)
1 piece of bread (of your choice, I used @unbunfoods keto/gf bread)
Spread a little bit of butter on one side of a thawed out piece of bread. Soften your choice of cream cheese. Then add in garlic powder, salt, paprika and scallions and stir. Add in 1.5 tbsp of the shredded cheddar and stir. On the non buttered side place the cream cheese mixture and spread evenly. Then add on your jalapeños and then sprinkle the rest of the shredded cheddar on top if you’d like. Spritz with a little coconut oil spray. Place on a very small piece of parchment paper, basically the same size of your toast. Air fry for 5-10 minutes at 400. Then place in a pan and grill the bottom buttered part. Andddd then drizzle with some vegan or regular ranch (optional, but not really ) : Enjoy!