Seasnax Make A Plant Based Lifestyle Easy And Delicious

With plant-based a lifestyle becoming more and more popular it makes sense to add delicious seaweed snacks to your diet! Your family will go nuts for these amazing products and they are much healthier than their high fat competition. 

 SeaSnax-a-Dillas

(serves 1-2)
 

Ingredients: 

1 pack SeaSnax large sheets, Toasty Onion or Classic (4 sheets needed)

1/2 cup shredded cheddar style cheese, or dairy free “cheese” of choice, divided

1 cup diced bell peppers, multicolored

1/8 cup yellow onion, small diced

1/2 small avocado, pitted, sliced

1/2 cup pico de gallo, or salsa

1/2 jalapeno, small diced, seeds removed

Fresh cilantro and chopped scallions for decor, optional 

 

Method: 

Preheat oven to 350 degrees.

On a baking sheet, place two large sheets of Onion SeaSnax, side by side (but not touching).

Sprinkle each sheet with a light layer of cheese of choice and then place another layer of SeaSnax over the cheese. Sprinkle each new “layer” (SeaSnax sheet) with another light layer of cheese again. Set to the side. 

At the stove, lightly spray a hot skillet with cooking spray and add diced onion to the hot pan. Over high heat, quickly saute onion for 1 minute, or until lightly browning, and then add diced peppers. Reduce heat to medium low, continuing to saute for an additional 2 minutes then cover. Remove from heat. Use a spatula to carefully scoop sauteed peppers and onion onto each large sheet of SeaSnax, as evenly as possible, staying away from the edges. 

Sprinkle with any remaining cheese, and then place in the oven for three minutes. Carefully remove from oven. Using an oven mitt to steady baking sheet, use a sharp knife, or pizza cutter to make a horizontal line through your cheesy SeaSnax stack. Using your free hand, fold the sheet over the crease, so that the peppers and cheese are no longer visible, creating a stack. Take the knife again to cut each SeaSnax-a-Dilla into 2 large squares. Plate one small stack on top of the other, creating two stacks of two and top with fresh avocado, pico de gallo, cilantro, scallion and jalapeno when ready to serve.

Serve it up with a fork and knife. 

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