Jalapeño Poppers Recipe

Jalapeños: Fresh green peppers that add a spicy kick to the dish.

Vegan cream cheese: A dairy-free alternative that provides a creamy texture and rich flavor.

Nutritional yeast: Adds a cheesy, nutty flavor to the filling without any dairy.

Chives: Fresh herbs that add a mild onion flavor and a pop of color.

Panko breadcrumbs: Light, airy breadcrumbs that create a crispy coating.

Olive oil: Helps the breadcrumbs adhere to the jalapeños and adds a touch of richness.

When preparing the jalapeños, make sure to wear gloves to avoid any irritation from the capsaicin. To ensure the panko breadcrumbs adhere well, gently press them into the cream cheese mixture after coating. This will help create a more even and crispy texture when baked.

• Jalapeños - Substitute with mini sweet peppers: Mini sweet peppers provide a milder heat and a similar shape, making them a good alternative for those who prefer less spice.

• Vegan cream cheese - Substitute with cashew cream: Cashew cream offers a rich and creamy texture similar to vegan cream cheese and can be easily flavored to match.

• Nutritional yeast - Substitute with ground sunflower seeds: Ground sunflower seeds can add a nutty flavor and a bit of texture, though they won't provide the same cheesy taste as nutritional yeast.

• Chives - Substitute with green onions: Green onions have a similar mild onion flavor and can be used in the same quantity as chives.

• Panko breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes provide a similar crunchy texture and are a gluten-free alternative to panko breadcrumbs.

• Olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a suitable replacement for olive oil in this recipe.

• Allow the jalapeño poppers to cool completely after baking. This prevents condensation and sogginess when stored.

• Place the cooled jalapeño poppers in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.

• Store the container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes to regain crispiness.

• For freezing, arrange the cooled jalapeño poppers on a baking sheet in a single layer. Freeze for 1-2 hours until solid.

• Transfer the frozen jalapeño poppers to a freezer-safe bag or container. Label with the date and store for up to 2 months.

• When ready to enjoy, bake the frozen jalapeño poppers directly from the freezer at 375°F (190°C) for 25-30 minutes, or until heated through and crispy.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover jalapeño poppers on a baking sheet. Bake for 10-15 minutes until they are heated through and the panko breadcrumbs are crispy again. This method ensures they retain their crunch and flavor.

• Air Fryer Method: Set your air fryer to 350°F (175°C). Arrange the jalapeño poppers in a single layer in the air fryer basket. Heat for about 5-7 minutes. This method is quick and keeps the panko breadcrumbs nice and crispy.

• Microwave Method: Place the jalapeño poppers on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Microwave on high for 1-2 minutes. Note that this method might make the panko breadcrumbs less crispy, but it’s the fastest option.

• Skillet Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Place the jalapeño poppers in the skillet, cut side up. Cover with a lid and heat for about 5-7 minutes until warmed through. This method helps maintain some of the crispiness of the panko breadcrumbs.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the jalapeño poppers on the toaster oven tray. Heat for 10-12 minutes until they are hot and the panko breadcrumbs are crispy. This is a great alternative if you don’t want to use a full-sized oven.

• Oven: Used to bake the jalapeño poppers at the specified temperature until the breadcrumbs are golden and crispy.

• Mixing bowl: Needed to combine the vegan cream cheese, nutritional yeast, and chopped chives.

• Baking sheet: Used to place the filled and coated jalapeños for baking.

• Knife: Essential for halving and seeding the jalapeños.

• Spoon: Useful for filling each jalapeño half with the cream cheese mixture.

• Small bowl: Used to mix the panko breadcrumbs with olive oil.

• Measuring cups: Required to measure out the vegan cream cheese, nutritional yeast, and panko breadcrumbs.

• Measuring spoons: Needed to measure the olive oil.

• Chopping board: Provides a surface for halving and seeding the jalapeños, as well as chopping the chives.

• Cooling rack: Allows the jalapeño poppers to cool for a few minutes before serving.

Prepare the filling: Mix the vegan cream cheese, nutritional yeast, and chopped chives ahead of time and store in the fridge.

Pre-cut jalapeños: Halve and seed the jalapeños in advance to save time when assembling.

Breadcrumb mixture: Combine the panko breadcrumbs and olive oil beforehand and store in an airtight container.

Batch baking: Use multiple baking sheets to bake all the jalapeño poppers at once, reducing overall cooking time.