Jalapeno Poppers

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Crispy Jalapeno Poppers

Yield: 20 ¼x ½x 1x 2x 3x 4x 5x 6x 7x 8x 9x 10x

Author: Ori Harrington

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Ingredients US Metric

• 10 jalapeno peppers, seeded, cut in half
• 120g vegan cream cheese (I used Nut for Cheese UnBrieLiavable, softened)
• 3/4 cup panko breadcrumbs
• 1/2 cup vegan cheddar cheese (I used Violife)
• ½ cup vegan mozzarella (I used Violife)
• ¼ cup non-dairy milk (I used NotMilk)
• 1 1/2 tbsp. olive oil
• 2 tsp. dried oregano
• 2 tsp. chili flakes

InstructionsFahrenheitCelsius

1. Prep the oven & baking tray:
2. Preheat your oven to 400 degrees F.
3. Line a standard size baking sheet with foil. Lightly grease the foil with nonstick cooking spray.
4. Slice the jalapeños peppers in half lengthwise. Clear the peppers of seeds and the white membranes.
5. Add Nut for Cheese, cheddar cheese, spices & milk, whip until you have a smooth paste.
6. Use a spoon to fill each jalapeño with the cream cheese mixture. Dip the jalapeno on the breadcrumbs, with the cream cheese part facing them. Make sure the cream cheese part is covered by them, & place them on the prepared baking sheet.
7. Drizzle them with oil & bake for 20-25 minutes, or until the poppers are bubbly.
8. Let the jalapeño poppers cool for 3 minutes, & then serve.

Nutrition Facts

Calories

57.73

Fat (grams)

4.23 g

Sat. Fat (grams)

1.18 g

Carbs (grams)

4.32 g

Fiber (grams)

1.01 g

Net carbs

3.32 g

Sugar (grams)

0.7 g

Protein (grams)

1.08 g

Sodium (milligrams)

100.71 mg

Cholesterol (grams)

0 mg

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