Hey everyone! I thought that this week we would be a little unhealthy and I showed you how to make these crunchy and gooey jalapeño poppers. As a kid I can vividly remember walking through the frozen food isle and begging my mom to buy us a party sized box of these poppers, which usually ended up with her saying no. Looking at it now, I can understand why. The nutrition label on the back of the box doesn’t really shout “healthy snack”.
Since going vegan I have had the chance to try some really great vegan versions of this party food by going to restaurants like Doomies and Apiecalypse Now in Toronto. I was inspired to make my own and I was surprised how well they turned out. These are really easy to make vegan and since these are homemade, and you know exactly what is going into them. Sure, these are not the healthiest thing to make, but every once in a while it’s nice to treat yourself to something a little decadent. I promise you that these poppers will make you and your guests very happy.
I always used to wonder, “how do they get the filling in the jalapeño?”, but after making these, it’s really quite simple. I am going to let you know ahead of time that prepping the jalapeños can be a bit tedious and they need to be handle carefully so they don’t split while scooping out the seeds. Also, latex gloves might come in handy since these pack a punch and the last thing you want is the spice to get in contact with a healing paper cut (can you imagine).
Enough chat I’m sure your mouth is watering, lets get started on these babies!
Jalapeño PoppersPrint Recipe
- 6 jalapeños
- 1/4 cup of vegan cream cheese
- A handful of shredded vegan mozzarella (or any vegan cheese of your choice)
- A pinch of salt
- A pinch of pepper
- 1/4 teaspoon of paprika
- 1/2 teaspoon of garlic powder
- 1 flax egg (1 tbsp of ground flaxseeds mixed with 3 tbsp of water)
- 1/4 cup of non dairy milk
- 1/4 cup of flour
- 1 cup of panko bread crumbs
- Oil to fry your poppers
First, prep your peppers. Take your jalapeños and cut off the stem. Take a small knife and cut a slit down the middle, making sure not to pierce the opposite side. With a small spoon, carefully scoop out the seeds and membrane, this is what makes the pepper so spicy. Once the inside is clean, run some water on each pepper making sure that the inside is completely seed free.
In a bowl, combine your cream cheese, cheese, and seasonings. Give this a good stir and then transfer the mixture to a piping bag. I like to use a sandwich bag and cut a corner off the bag. This makes it a lot easier since you can just throw away the bag when you're done.
For the batter you will need 3 separate bowls to drench your poppers. One bowl with have flour, one will have a mix of a flax egg mixed with the non dairy milk, and the last bowl will have your panko breadcrumbs. Take your piping bag and fill each of the jalapeños with about a 1 to 1 1/2 teaspoons of the filling. I just fill it till there's a decent amount of cheese filling in each one, just be careful not to over stuff. Once your poppers are filled, roll them in flour, then dip them in the flax egg mixture, then back to the flour, once more in the flax egg, and then finally in the panko. You need to coat them well since the breading tends to slip off the skin of the jalapeños. Repeat this step till all your poppers are coated.
In 350 degree oil, deep fry a small batch of your poppers until they turn a deep golden brown. Once they come out of the oil sprinkle them with a bit of fine salt. Let your poppers sit for at least 5 minutes before serving, since they will be extremely hot!
I suggest wearing latex gloves when cleaning the jalapeños, your skin might tingle/sting afterwards.