Vegan Jalapeno Poppers
These little nuggets of spicy goodness are thanks to my husband! He would buy the frozen boxes at Costco every time we went, and devour them all. I know he’s missed them, so for his birthday I decided to create a vegan version!
INGREDIENTS:
*Fresh Jalapenos
*Bread Crumbs
*Unsweetened Almond Milk
*Flour
*Wayfare brand Cheddar Dip or Cream Cheese
If you don’t have access to this brand, try making my Cheeze Sauce here to use instead.
DIRECTIONS for stuffed whole peppers:
Cut the stem end off each jalapeno and remove the seeds/insides with a tiny spoon or knife (being sure not to puncture the pepper).
Using the same tiny spoon or knife, scoop cheddar or cream cheese into the opening, tapping the pepper on the bottom to help the dip fill the pepper. Do this until it’s full.
Get three small bowls and put some flour in one, bread crumbs in another, and milk in another.
Holding the jalapeno by the ends, dip it in the milk, then the flour, then the milk again, then the bread crumbs. Repeat until you have done your desired amount.
Bake at 375 for 30 minutes ( I used an air bake pan like this one since it gets the heat evenly distributed around the peppers).
Serve by themselves or with ranch!
DIRECTIONS for jalapeno popper boats:
Cut the stem end off each jalapeno, then slice in half lengthwise. Remove all seeds.
Scoop a generous amount of cheddar dip or cream cheese into each half. Repeat until you have done your desired amount.
Put some bread crumbs in a small bowl.
Holding each pepper by it’s ends, turn it upside down and dip it in the bread crumbs. Make sure you get enough bread crumbs on it to cover the dip/cream cheese.
Place bread crumb/dip side up on a baking sheet and bake at 375 for 20 minutes.
Serve alone, or with ranch dip!
Click here to get this airbake pan! It’s a game changer!
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These are a little time consuming, but worth it in the end! Great for parties or pot lucks!
Keep cooking, friends!
-Kristin
