Ingredients
• Heat a nonstick skillet and add a tablespoon of oil to pan.
• Add chopped onions, minced garlic, diced tomatoes, jalapeños and cilantro to pan and cook for about 3 minutes.
• Add your protein of choice, I use the vegan Impossible Meat for this.
• Cook protein according to instructions and remove from heat.
• Add about a cup of coconut milk to a saucepan and heat on medium heat until steaming.
• Slowly add shredded vegan cheese to pot and whisk thoroughly. I used Miyokos Cheddar shreds and Chao original shreds.
• Add a tablespoon of mustard, nutritional yeast, seasonings and combine and whisk until smooth.
• Combine cheese sauce with protein mix until fully combined.
• Top with cilantro/parsley and some vegan Parmesan cheese.
• Serve with tortilla chips and enjoy.
