Baked Jalapeño Poppers
Having a New Years Eve party? Make these jalapeño poppers and everyone will thank you. These crispy on the outside, gooey on the inside bites are the perfect snack for any party.
A blend of vegan cheeses (ones that don’t suck) stuffed into fresh jalapeño halves, coated in panko breadcrumbs, and baked until crisp make these an easy crowd-pleasing treat. Typically, jalapeño poppers are fried to give them their crispy coating, but I don’t see the need to add extra fat into these guys since they’re already stuffed with cheese. The same crispy exterior can be achieved through baking, as long as you have a solid coating of panko on the poppers. This recipe would probably work really well in an air fryer too, if you have one!
If you try this recipe, let me know! If you have an air fryer and make them that way, let me know how it goes! Leave a comment below, or share a picture on instagram with #datkindlife . Stay kind, bbs!
Prep Time: 10 mins Cook Time: 30 mins Total Time: 40 mins
· 10 large jalapeños
· 8oz vegan cheddar, shredded (I used Follow Your Heart)
· 8oz plain vegan cream cheese, softened at room temperature (I used Kite Hill)
· ½ teaspoon salt
· ¼ teaspoon garlic powder
· 1 Follow Your Heart Vegan Egg (2 tablespoons Vegan Egg + ½ cup ice cold water) OR 2 Flax Eggs (2 tablespoons ground flaxseed meal + 6 tablespoons water)
· 1 ½ cup panko breadcrumbs
1. Preheat the oven to 350F and line a baking sheet with parchment paper.
2. Cut the jalapeños in half lengthwise and scrape out and discard all the seeds. Set cleaned peppers aside.
3. In a small bowl, mix the cheddar, cream cheese, salt, and garlic powder until well combined.
4. Fill each cleaned pepper half with the cheese mixture.
5. In a medium bowl, prepare your vegan egg or flax egg. I have used both for this recipe and prefer the “stickability” of the vegan egg for the panko, but the flax egg works pretty good as well.
6. Pour the panko into a small bowl or onto a plate. Now it’s time to coat these thangs.
7. Take one stuffed jalapeño and dunk it completely into your egg mixture, shaking off any excess. Then plop the pepper into the pile of panko and roll it around so all sides are completely coated. Gently shake so any excess crumbs fall off- but be careful since you want most of them to stick.
8. Put the completed pepper onto your parchment lined baking sheet, and repeat with the rest of the peppers.
9. Once all peppers are breaded and on the baking sheet, put them into the preheated oven for 30-40 minutes or until the panko turns golden. Serve warm.