Cheesy Jalapeno Poppers
These cheesy jalapeno poppers are so good you might finish off the entire tray. They are the perfect appetizer for happy hour, game day or girl’s night in.
- 8 jalapenos, medium sized
- 4 ounces cream cheese, Kite Hill, vegan
- ¾ cup shredded cheese, Daiya Mexican blend, vegan
- ¼ cup onion, diced , yellow or white will work
- 1 tablespoon nutritional yeast
- 1 teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
- ¼ cup panko breadcrumbs, added as a crust over the cheese filling
- 2 tablespoons scallions, chopped, as garnish
Preheat the oven to 400 degrees.
Grab a baking sheet and spray it with cooking spray, set aside.
Mix together vegan sour cream, lime juice, and lime zest to form a crema. Set aside.
Slice your jalapenos in half. Using a spoon gently remove the seeds and veins from the jalapeno.
In a small mixing bowl, combine your vegan cream cheese, vegan shredded cheese, nutritional yeast, minced sweet onion, garlic powder, paprika, salt and pepper. Mix well.
Pipe, or spoon, the mixture into the jalapenos. I used a piping bag, but if you don’t have one, a spoon works fine too!
Place the jalapenos on the greased baking tray.
Top with a light dusting of panko breadcrumbs.
Bake for 14-15 minutes. Broil for 2 additional minutes to get the breadcrumbs nice and toasty.
Remove from the oven and let the poppers cool for 10 minutes before drizzling them with a lime crema.
Finish with fresh chopped scallions. Serve and enjoy!
Serving: 1serving, Calories: 60kcal, Carbohydrates: 3g, Protein: 2g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 12mg, Sodium: 117mg, Potassium: 53mg, Fiber: 1g, Sugar: 1g, Vitamin A: 217IU, Vitamin C: 9mg, Calcium: 38mg, Iron: 1mg