Game-Day Vegan Jalapeño Poppers
This recipe is addictive! If you haven’t made homemade jalapeño poppers, now is the time! You’ll never go back to pre-made frozen poppers EVER again.
Ingredients
- 3 jalapeños Sliced in half length-wise
- 6 tbsp vegan cream cheese
Panko Topping
- 3 tbsp gluten-free panko bread crumbs
- 1 tsp chilli powder
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 Pinch of sea salt
- Fresh ground pepper to taste
Siracha Aioli *
- 1/4 cup vegan mayo I use Vegenaise
- 1/2 - 1 tsp siracha sauce or to taste
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- juice of half a lime
- 1 pinch of salt
Instructions
- Preheat your oven to 400 degrees F.
- Cut the jalapeños in half lengthwise and remove the seeds with a small spoon.
- Fill the inside of each jalapeño with vegan cream cheese. Use approximately 1 tbsp per jalapeño (the exact amount will depend on the size of your jalapeño).
- Combine the topping ingredients in a small bowl and stir to combine.
- Using your hands, sprinkle a generous amount of the topping over each jalapeño and pat down into the cream cheese to make sure it sticks.
- Line the poppers up on a cookie sheet so there is space between each one. Bake for 10-15 minutes or until the tops are golden brown. To get a really crisp topping, put your poppers under the broiler for a few seconds, but watch them close or they will burn!
- Cool slightly + serve warm.
Notes
*These are approximant measurements, I usually whisk this up on the fly and taste as I go.