1 (16 ounce) can diced tomatoes with green chile peppers
3/4 cup diced onion
6 ounces shredded Cheddar cheese
2 tablespoons minced fresh ginger root
1 tablespoon garlic powder
1 teaspoon salt
1 tablespoon white sugar
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
Fill each jalapeno pepper with 1/2 teaspoon of the diced tomatoes. . Place shredded cheese in string also.
In a medium saucepan, heat oil. Saute tapioca until slightly soft. Shape into 1 inch balls.
Heat olive oil in medium skillet over medium heat. Stir in the cheese and ginger. Fry until softened.
Add garlic powder, salt, sugar, olive oil, salt, pepper and jalapeno pepper. Cook until cheese is golden.
Because I am Vegan, I chose to omit the Gluten. This is so easy and takes minutes to whip up. It's also good for vegetables such as broccoli, spinach, and beans.
Written to review due to poor production. I was derming this out of curiousity when I made it. I expected better results. Well, let me tell you this is... I made it as directed but it did not cease to be successful. I looked on is as though it was made in China. No wonder, because it is not blended well. To bland, the texture was off. The sauce was thin.-needier the chef.
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