Cheddar Jalapeno Puffs Casserole

Ingredients

  • 1 box Dr. Praeger’s Carrot Puffs
  • 1 box Dr. Praeger’s Kale Puffs
  • 1 tbs olive oil
  • 1 clove garlic (minced)
  • 1 small red onion (diced)
  • 1 red pepper (diced)
  • 1 orange pepper (diced)
  • 4-5 jalapeno peppers  
  • 1 tbsp. cumin
  • 1 tsp. chilli powder
  • 1 15 oz. can of corn
  • 1 15 oz. can of black beans
  • ½ cup cheddar cheese (or vegan cheese)
  • ½ cup cilantro
  • 2 spring onions (diced)
  • Salt and pepper to taste
  • Juice of ½ of a lime
  • Sour cream (optional)
Product Image for Carrot Puffs above a title and link
Carrot Puffs
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Product Image for Kale Puffs above a title and link
Kale Puffs
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Directions

Serves: 6

  1. Preheat oven to 400 F.
  2. In a medium cast iron pan, add olive oil, garlic and diced onions, cook for 5 minutes until soft. Add cumin, chilli powder, red, orange and jalapeno peppers and cook for an additional 5 minutes. Add beans and corn.
  3. Layer puffs on top of veggie mix in a circle, top with grated cheese.  
  4. Bake for 15-20 minutes until puffs are crispy.
  5. Serve topped with cilantro, spring onions, salt and pepper to taste, sour cream, and a spritz of lime.

 

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