Split peppers in half lengthwise. Try to cut down the center of the stem, but no worries if not. Then scrape out the seeds and membranes with a small spoon. Use gloves or make sure you don't touch your eyes, nose, etc until after washing your hands thoroughly! Be careful, the oils are spicy! Set the cut peppers aside on a plate or cutting board.

In a bowl, combine the cream cheese, grated cheese, garlic salt and smoked paprika in a bowl. Feel free to use any spices you like.

Fill each pepper up with the cheese mixture. You can have a little extra on top, but not too much! Once filled, let them rest on a wire rack.

Add your plant milk and apple cider vinegar to a bowl and whisk to create a vegan buttermilk. Add your flour and some garlic salt to another bowl and whisk to combine.

Coat each pepper first in the vegan buttermilk, then the flour mixture. Let them rest on a wire rack to dry for about 10 minutes.

While the peppers are resting, add your Takis or chips to a food processor and blend until it's a relatively coarse powder.

Add the crushed Takis to another bowl. Then dip the peppers in the buttermilk again, and then thoroughly coat in the crushed Takis. Let them rest on a rack.

Bring a pot of oil (don't use olive oil, I recommend peanut, vegetable or canola) or an electric deep fryer to 350 - 375° F.

Once oil is up to temperature, add your peppers and fry for 2-3 minutes. Let them rest on a rack until cool enough to eat.

ENJOY!