These Made with Plants Jalapeño Poppers are pretty easy to make, and great for a snack or appetizer! I’ve used Made with Plants products to make these – they have a great range of cream cheeses out, as well as bacon and ready made meals. All vegan! If you are not based in Australia, just sub the ingredients with similar vegan ingredients that you can find.
I highly recommend wearing some sort of protective gloves when opening these jalapeños… yep, my fingers were burning for ages after doing it, and of course, I touched my mouth and that started burning too. So, yep, get your PPE out for this recipe!
We recently did a blog post trying all the different types of vegan feta on the market at the moment. We had heaps of feta left, so I have used some for this recipe. I have also used some of the new range of Made with Plants Cream Cheese – the sweet chilli flavour. The products can be found at Woolworths. I also threw some Made with Plants bacon in for good measure! And because it gives these poppers a lovely smoky taste that worked really well with the other flavours!
Woah, I need to warn you – if you’re not a fan of spice – these babies do have a kick! So, scroll on by and look for another recipe if you’re sensitive to spice!
I coated these with gluten free flour and gluten free breadcrumbs, but you could use normal flour and breadcrumbs if that’s what you have on hand.
This recipe would go pretty well with our Chipotle Mayo!
Please share this recipe with your jalapeño loving friends and family! If you make this recipe please let me know!
- 7 - 10 jalapeños
- 65g (1/3 cup) Made with Plants sweet chilli cream cheese
- 30g (1/4 cup) vegan feta crumbled
- 1/2 rasher (20g) Made with plants vegan bacon finely chopped
- 1 tablespoon apple cider vinegar
- 1/2 cup soy milk
- 1/4 cup gluten free plain flour
- 1/3 - 1/2 cup gluten free breadcrumbs
- Rice bran oil to fry
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Firstly cut a slit lengthways down each jalapeño using a small knife, and then from the top, cut a small slit so you can open the jalapenos a bit and take all the seeds out. I highly recommend wearing some disposable food grade gloves while doing this!
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Next mix the cream cheese, vegan feta and bacon in a small mixing bowl. Still wearing your gloves, put a little of the mixture into each jalapeño, until they are full. You can refrigerate at this stage if you are not ready to fy them yet. This will also help them to firm up.
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Next, add the apple cider vinegar to the soy milk and mix well. Put the flour in a bowl and the breadcrumbs in a bowl. Dip each jalapeño into first the flour, then the milk mixture and lastly the breadcrumbs. At this stage you can also refridgerate.
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Heat the rice bran oil in a medium saucepan so it is at least an inch or two high. Turn down the heat to medium/high. Drop the poppers into the hot oil a few at a time and cook for a minute. Then turn them and cook for a minute on the other side, being careful not to burn them. Drain on a paper towel and serve with your favourite dip! A chipotle mayo is always a good choice!
