Vegan Jalapeño Poppers (Creamy, Spicy, Easy To Make!)
Serves 1610 mins prep40 mins cook
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!
2 servings
What you need
Instructions
0 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. 1 Chop sausages into small pieces, place in a small bowl. 2 Mix all breadcrumb ingredients in a bowl except the lemon juice, until combined. Add lemon juice and mix well to break up clumps. 3 Put ½ cup queso blanco into the bowl with the chopped sausage. Mix well. 4 Spoon about 1 to 1 ½ tablespoons sausage mixture into the cut jalapenos. 7 Top with about 1 ½ teaspoons breadcrumbs. 5 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. 6 Serve with more queso blanco drizzle on top! Be careful, they have a kick!View original recipe
