Perfect for football season or just because!
Jalapeno Poppers
| Servings | Prep Time |
| 12poppers | 15minutes |
| Cook Time |
| 15minutes |
|
|
Ingredients
Filling
- 1/2cup raw cashews
- 1/4cup nutritional yeast
- 1tbsp arrowroot
- 1/2tsp smoked salt
- 1/2tsp paprika
- 1/4tsp chili powder
- 1/4tsp cumin
- 1/4tsp onion powder
- 1/4tsp garlic powder
- 1/4tsp mustard powder
- 1tbsp finely chopped cilantrooptional
Poppers
- 6 large jalapenos
- 1cup non-dairy milk or water
- 1cup whole wheat pastry flouror favorite gluten free flour
- 1cup whole wheat bread crumbsor gluten free bread crumbs
Instructions
Filling
- Combine all filling ingredients, except cilantro, if using, in a blender and blend until completely smooth.
- Pour into a small saucepan. Constantly whisk over medium heat, until thick and bubbly.
- Set aside to cool.
Poppers
- Meanwhile, slice each jalapeno lengthwise and remove all seeds and veins.
- Preheat oven to 450 degrees.
- Stir the chopped cilantro, if using, into the cheese sauce, then spoon the filling into each jalapeno half.
- Place the non-dairy milk or water, flour, and bread crumbs in separate bowls.
- Dip each stuffed jalapeno into the non-dairy milk or water, then the flour, then the non-dairy milk or water again, the finally into the bread crumbs to coat.
- Place the coated jalapeno poppers on a silicone or parchment paper lined baking sheet.
- Bake 15 minutes, or until browned.
- Let sit 5-10 minutes for serving.