Heat a cast iron, or regular skillet over medium high heat, add oil.
Add the onion and peppers, cook for 2 minutes, then add in the veggie crumbles, salt, and chili powder blend, and mix in. Cook until the onion is golden.
Add in the tomatoes, and two tbsp of water and mix in. Cook until the tomatoes are somewhat tender. Mash some of them.
Add in the tortillas and the pickled jalapenos and mix in
Reduce heat to medium.Top with the jalapeno popper cream sauce, pickled jalapenos, and 1/4 cup of vegan cheese shreds, if using. The cover the skillet with a lid, and continue to cook until the cheese melts, 4-5 minutes.
Remove from the heat, top with avocado and cilantro and serve.
To make the jalapeno popper cream sauce-
Blend all of the ingredients until smooth and creamy,
Taste and ajust flavor by adjusting salt, adding more tang with the brine from the pickled jalapeno as needed.
Nutfree: use 1/3 cup Silken or firm tofu or 1/4 cup pumpkin seeds for jalapeño cream sauce
Glutenfree: use Glutenfree tortillas or corn tortilla chips
Top these with sliced avocado, fresh cilantro, and some more pickled jalapeno.
Pico de Gallo would be amazing with this but I would serve it on the side, not spooned on top as it would make the dish watery and the tortillas soggy. You can add in some black beans or sweet corn to bulk this up a bit.