Vegan Jalapeño Poppers (Creamy, Spicy, Easy To Make!)
Serves 16
10 mins prep
40 mins cook
50 mins total
My easy vegan jalapeño poppers are the perfect appetizer for meat and plant-based eaters alike – they are sure to be a total crowd pleaser! Filled with creamy queso and coated with a topping of crispy golden breadcrumbs, these vegan stuffed jalapeños are baked or grilled to perfection. I highly recommend serving these at your next celebration, game day, or holiday party!
For The Jalapenos
For The Smoky Lemon Breadcrumbs
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Slice jalapenos in half length wise, to make 16 halves, and take out the seeds. If you are not placing them on a grill with a grate and baking (or grilling) on a flat surface, you may want to slice a small flat edge on the bottom so they don’t roll sideways. On the grill, they may not need this because they will fit in-between the rungs.
Chop sausages into small pieces, place in a small bowl.
Mix all breadcrumb ingredients in a bowl except the lemon juice, until combined. Add lemon juice and mix well to break up clumps.
Put ½ cup queso blanco into the bowl with the chopped sausage. Mix well.
Spoon about 1 to 1 ½ tablespoons sausage mixture into the cut jalapenos.
Top with about 1 ½ teaspoons breadcrumbs.
Grill or bake. If grilling make sure to spray oil on any surfaces that are not nonstick in case of sticking. If on a grill, they should be ready in about 8-10 minutes but check and remove when the jalapenos are browning. The sausage is precooked. If baking, place on a parchment lined cookie sheet and bake at 425 F (220 C) for about 10-15 minutes, but check at the 10 minute mark for brownness. You can also broil for the last minute to get the tops nice and crisp.
Serve with more queso blanco drizzle on top! Be careful, they have a kick!
