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Jalapeño Poppers

These Jalapeño Poppers make the perfect shared app for football (or really any) season.

Prep Time: 30 minutes
Cook Time: 15 minutes
Servings: 24
Ingredients

For the jalapeños:

12 jalapeños 

8 ounces vegan cream cheese, room temperature 

⅓ cup vegan shredded cheddar cheese, roughly chopped 

1 clove garlic, minced 

¼ teaspoon kosher salt 

Black pepper 

¾ cup panko bread crumbs 

2 ½ teaspoons olive oil 

 

For the lime cilantro dip: 

¾ cup vegan mayo      

1 tablespoon freshly chopped cilantro  

½ teaspoon granulated garlic 

¼ teaspoon smoked paprika 

2 teaspoons lime juice      

2-3 tablespoons Califia Farms Organic Almondmilk   

Salt, to taste 

Directions
01
Heat oven to 400°F and line a large baking sheet with parchment paper. To a medium bowl, add vegan cream cheese, vegan cheddar cheese, garlic, salt, and pepper, and mix until well combined
02
Add the breadcrumbs to a small bowl, drizzle with olive oil, and mix a few times to combine. With gloves on, cut each jalapeño in half lengthwise, making sure to keep the stems intact. Carefully remove the seeds and membranes
03
Stuff each pepper with a portion of the cheese mixture, making sure to not overfill them. Sprinkle each pepper with some bread crumbs, pressing them slightly into the cheese mixture
04
Bake the jalapeños for about 15 minutes, or until the cheese begins to bubble and the bread crumbs have taken on some color
05
While the jalapeños are baking, make the dipping sauce. In a small bowl, add all of the ingredients for the dip in the order listed, and whisk well to combine. Let the jalapeños cool for a few minutes before transferring to a plate. Serve with the dipping sauce and enjoy!
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