First I started with almond milk, pasta, and mozzarella cheese. Then I found some jalapenos. I started copping these up and removing the seeds. Use one jalapeno or Thai chili.
After I cook 2 cups of pasta I add the cheese and milk. Just about half a cup of milk and half a cup of cheese. Now add a sprinkle of all-spice. Then add the jalapeno.
Then I added a big dollop organic sour cream and organic heavy whipping cream. I know I am mixing dairy with non-dairy products. But hey, I try to cut calorie corners when I can. LOL.
Now take some of that mozzarella cheese and put it on a non-stick pan. Make it about the size of a coaster. Put the pan on super low heat just so the cheese melts and gets a bit crispy. Flip once melted and make the other side crispy.
Now walla, top with your crispy cheese wafer, some thin seedless slices of jalapenos and some mozzarella cheese and serve. This is not too spicy, very creamy, and very satisfying. Let see this dish at more angles....