Jalapeno Pepper Poppers
Filling
- 1 cup vegetable broth or water
- 1/2 cup raw cashews
- 1/4 cup nutritional yeast
- 1 tsp arrowroot powder (or cornstarch)
- 1/2 tsp smoked salt
- 1/2 tsp paprika
- 1/4 tsp chili powder
- 1/4 tsp cumin
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp mustard powder
- 1 tbsp finely chopped cilantro (optional)
Poppers
- 6 large jalapenos
- 1/2 cup whole wheat pastry flour (or GF flour)
- 1/2 cup non-dairy milk or water
- 1 cup whole wheat bread crumbs (or GF bread crumbs)
Filling
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Combine all filling ingredients, except cilantro, if using, in a blender and blend until completely smooth.
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Pour into a small saucepan. Constantly whisk over medium heat, until thick and bubbly.
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Set aside to cool.
Poppers
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Meanwhile, slice each jalapeno lengthwise and remove all seeds and veins.
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Preheat oven to 450 degrees.
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Stir the chopped cilantro, if using, into the cheese sauce, then spoon the filling into each jalapeno half.
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Place the non-dairy milk or water, flour, and bread crumbs in separate bowls.
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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.
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Place the coated jalapeno poppers on a silicone or parchment paper lined baking sheet.
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Bake 15-20 minutes, or until browned.
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Let sit 5-10 minutes before serving.