I used Culantro instead of Cilantro because I like it much better. I also used vegan sour cream. I did not use Jalapeño peppers. For the cheese you can use Daiya Cheddar Shreds to keep it vegan. You can also omit the butter to keep it vegan or use clarified butter or olive oil.
I also use crushed fresh garlic instead of garlic salt and raw organic corn when available instead of cooked (if raw not available, I use Westbrae organic canned corn in a BPA free can). For the hot sauce I use salsa verde (Tomatillos). I also add chopped red pepper to the dish, sea salt, and black pepper.