Today I am sharing with you an easy appetizer or weekend snack to make! They are crunchy baked jalapeño poppers that are completely dairy free, spicy, and super easy to whip up!
I think these would be perfect if you are heading to a summer BBQ, when football season starts up again, or need a quick appetizer if you are having people over on the weekends.
For these jalapeño poppers I used larger sized jalapeños as I thought it was easier to fill them with the remaining ingredients and they held up well with the toppings! They are a bight lighter than normal poppers as they are baked instead of fried, filled with dairy free cream cheese and panko crumbs for the extra crisp.
I sliced the jalapeños in half, length wise, scooped out the middle and the seeds and then began to fill them! If your jalapeños are on the smaller side, I would not suggest slicing them in half, but rather crave out a medium sized hole towards the top of the jalapeño. Then, I used about 1 tsp. of non dairy cream cheese (but you can use regular cream cheese if you not allergic to cheese), topped them with non-dairy shredded cheese, as well as the panko crumbs then baked them in the oven for about 15 minutes! I didn’t add any spices to these because the jalapeño was hot enough for me on its own, but feel free to add in sea salt, pepper, onion, garlic or chopped cilantro!
I used panko crumbs for the topping because I always think panko crumbs are a bit crisper versus regular bread crumbs, but feel free to get creative and top with your favorite crushed chips instead!
I hope you enjoy them!
Prep time: 10 minutes
Cook time: 15 minutes
Total time: less than 25 minutes
8 large jalapeños
About 1/4 cup of non dairy cream cheese (each jalapeño is filled with 1 tsp.)
About 1/4 cup non dairy shredded cheese (each jalapeño is filled with 1 tsp.)
About 1/4 cup panko crumbs (each jalapeño is topped with about 2 tsp.)
Preheat your oven to 425 degrees and line a baking sheet with parchment paper
Wash + dry the jalapeños
Slice in half, length wise
Scoop out the middle and discard the seeds as well
Fill each jalapeño with 1 tsp. of the non dairy cream cheese
Sprinkle about 1 tsp. or so of the non dairy shredded cheese
Top each jalapeño with about 2 tsp. of panko crumbs
Bake in the oven at 425 degrees for about 15 minutes
The cheese should be melted and the panko crumbs will begin to brown!
To store, allow them to completely cool and then place in an air tight container in the fridge. They will keep for about 3 days. To reheat place them back in the oven at 425 for about 5 or so minutes!