Jalapeño Poppers

Jalapeños are one of my favorite foods of all time, pretty much any type of pepper to be honest. And jalapeño poppers… say no more. They’re so easy to make, so damn delicious and these baked versions won’t make you feel so bad if you eat the whole tray haha.

I’m really excited to announce that this recipe is in collaboration with Follow Your Heart! They’re one of my favorite brands, and I’ve gotten so many requests to make more recipes using their products from y’all, since they’re so accessible across the US. The product I used in this recipe are their Fiesta Blend Shreds, Cream Cheese, and Ranch Dressing (for dipping). They’re so dang good and really sends this recipe over the top.

Like most of my recipes on here, yall know I like to keep things simple. And these are no exception. Basically you just hollow out the peppers, mix up your filling, assemble, and bake. Easy enough right? Yep. Here’s what you need for them!

  • 12 jalapeno peppers
  • 8 ounces Follow Your Heart Cream Cheese
  • 2 tbsp fresh cilantro, finely chopped
  • 2 tbsp scallions, finely chopped
  • 1 tsp garlic powder
  • 1 ½ tsp salt
  • 1 tsp onion powder
  • 2 tsp old bay seasoning 
  • 1/3 cup Follow Your Heart Fiesta Shreds
  • ½ cup plain breadcrumbs 
  • 3 tbsp vegan butter, melted 
  • Follow Your Heart Ranch Dressing *for dipping

To make them-

  1. Preheat your oven to 425F, and line a large baking sheet with a cookie cooling rack so that the jalapenos are raised up above the tray.  
  2. Cut off the top 1/3 of each jalapeno, and remove the membranes & seeds from inside the jalapeno.  Place them on your baking tray. 
  3. In a bowl, combine your room temperature cream cheese, fiesta shreds, garlic powder, salt, onion powder, cilantro, & scallions until well mixed.  Fill each jalapeno full with the cream cheese mixture & place them back on the tray.  
  4. Place in the oven for 13-15 minutes, until the peppers are tender and the cheese is all bubbly. 
  5. While those are in the oven, melt your vegan butter and mix it in with your breadcrumbs, old bay seasoning, and salt to taste until a “wet sand” texture forms.  
  6. After the jalapenos are ready, sprinkle with some breadcrumbs, switch your oven to broil, and broil until the breadcrumbs are golden brown. 
  7. Allow to cool for a few minutes, then serve with ranch dressing for dipping! 

You can also make these gluten free by using gluten free breadcrumbs, super super simple!

See I told you, I promise it’s sooooo easy to make & that you’ll fall in love instantly. 

But that’s it! Super easy, super delicious, and definitely something amazing to make for any party (or really any day, let’s be honest). Once again, I just want to give a big thanks to Follow Your Heart for sponsoring this recipe and allowing me to share it with y’all! It’s truly delicious. As always, if you make this, make sure to tag me @plvntfood / #plvntfood and tag @followyourheart as well, so we can all see it! Love y’all with my cold little heart.

Jalapeno Poppers

These baked VEGAN Jalapeno Poppers are the perfect party appetizer that will have everyone begging for more. And they're insanely easy to make!

Author PLVNTFOOD by Chef Brianna Gallo

Ingredients

  • 12 jalapeno peppers
  • 8 ounces Follow Your Heart Cream Cheese
  • 2 tbsp fresh cilantro finely chopped
  • 2 tbsp scallions finely chopped
  • 1 tsp garlic powder
  • 1 ½ tsp salt
  • 1 tsp onion powder
  • 2 tsp old bay seasoning
  • 1/3 cup Follow Your Heart Fiesta Shreds
  • ½ cup plain breadcrumbs
  • 3 tbsp vegan butter melted
  • Follow Your Heart Ranch Dressing *for dipping

Instructions

  1. Preheat your oven to 425F, and line a large baking sheet with a cookie cooling rack so that the jalapenos are raised up above the tray.
  2. Cut off the top 1/3 of each jalapeno, and remove the membranes & seeds from inside the jalapeno. Place them on your baking tray.
  3. In a bowl, combine your room temperature cream cheese, fiesta shreds, garlic powder, salt, onion powder, cilantro, & scallions until well mixed. Fill each jalapeno full with the cream cheese mixture & place them back on the tray.
  4. Place in the oven for 13-15 minutes, until the peppers are tender and the cheese is all bubbly.
  5. While those are in the oven, melt your vegan butter and mix it in with your breadcrumbs, old bay seasoning, and salt to taste until a “wet sand” texture forms.
  6. After the jalapenos are ready, sprinkle with some breadcrumbs, switch your oven to broil, and broil until the breadcrumbs are golden brown.
  7. Allow to cool for a few minutes, then serve with ranch dressing for dipping!

Recipe Notes

* * you can make these gluten free by using gluten free breadcrumbs! 

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