Hot Jalapeno Hoppers

When we came home from our long run yesterday afternoon, I can honestly say the last thing I wanted to was stand in the kitchen and cook. Last week was so busy I didn’t have any time to create a jalapeño dish any earlier, but there was no way I was going to disappoint you guys on Meatless Monday from A-Z!

Luckily, I had this appetizer prepared in my mind and was able to use the Pimiento Cheese Sandwiches recipe as my inspiration once again. The most time consuming step was scooping out the jalapeños, which wasn’t too bad. Just don’t touch your eye until you thoroughly wash your hands – no tears wanted for this recipe!

Jalapenos - Sliced

Jalapenos - Prepped

After mixing together all the cheezy goodness in the food processor, I packed these full of of the sauce and baked. Try not to eat all the sauce while you are filling the jalapeños, you don’t want to run out!

Hot Jalapeno Hoppers

When we bought these particular jalapeños at the farmers market, they did warn us they were particularly hot. And they were! But the creaminess of the cheezy sauce really helps cool down that heat to a manageable (and delicious) amount. If you’re concerned about the spiciness, you could certainly use a milder pepper in this recipe (it just wouldn’t go along with this week’s key ingredient).

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Hot Jalapeño Hoppers

by Heather Blackmon

Keywords: bake appetizer side snack vegan vegetarian jalapeño

Ingredients

  • 1/4 cup cashews
  • 1 tablespoon nutritional yeast
  • 3 tablespoons water
  • 1/4 cup non-dairy cream cheese
  • 1/2 package cheddar Daiya
  • 1/4 cup Daiya Havarti Wedge
  • 10 Jalapeños
  • optional: 1/4 cup panko

Instructions

Preheat oven to 350 degrees.

Slice jalapeños in half and scoop out seeds. Place sliced side up on a baking sheet.

In a food processor or blender, blend cashews until finely ground. Add nutritional yeast and pulse until combined. Slowly add water, until sauce is creamy and well combined. Add Daiya Cheddar Shreds & Havarti and blend until smooth.

Scoop cheezy sauce into jalapeños “bowls” with a teaspoon. Bake for 7 minutes or until cheese is bubbly.

Optional: sprinkle baked jalapeños with panko and broil for an additional 3 minutes (or until browned).

Allow to cool slightly and serve.

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Now it’s time to see what amazing Meatless Jalapeño dishes you created this week!

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Questions for you:

  • Do you consider yourself a lover of spicy foods?
  • What’s your favorite type of pepper?
  • I’m starting to think about November, any requests for M, N, & O? I’m planning to skip one week in honor of Thanksgiving.

Comments

  1. says

    Would you hate me if I said my favorite thing about this recipe was the alliterative name?

    Just kidding. [Maybe.] Seriously, though, you are a wonder at veganizing foods. I need lessons on cashew cheese. Stat. All I can do with them is turn them into nut butter. (Not that that is a bad thing…)
    Sarah @ The Smart Kitchen recently posted…J is for…My Profile

    • says

      Haha – gluten free without the panko, right?! I’m going to be more aware of that, it’s a goal of mine. I know SO many people who don’t eat gluten!

    • says

      It’s been a while for me too and I will have to be careful not to make them ALL the time now that it’s easy. If I’d had bakon bits in the house, I would have added those to the mix… ;)

  2. says

    A guy at the farmers market told me that the rougher the skin, the hotter the jalapeño. I’ve been looking for the roughest skin possible ever since! Lol!

    These look delicious. I love that pimento cheese. Was thinking the other day that it would be great with some tequila and japs mixed in.
    Laura @ Sprint 2 the Table recently posted…Curried Apple Tuna SaladMy Profile

    • says

      That makes sense – these are very rough looking! I think you should make these with a little tequila added as a splurge meal, that sounds awesome!

  3. says

    I love these – we have a jalapeno griller stand, which also works well in the oven… I use it all the time. when I have parties friends who have had them before will ask “are you making jalapeno poppers?” now I want to start calling them hoppers, I love alliteration.

    I LOVED this week, jalapenos are my favorite!
    Kristina recently posted…raspberry jalapeno chocolatesMy Profile

    • says

      You’re not a failure at all – but MMAZ is waiting for you whenever you’re ready. You should do a allergy-friendly version!

      And I’m going to be counting down too – I know year 2 is going to be even better!!

  4. Ashley @ Freckles & Spice says

    heather! do you know that I actually made some really great things for these meatless monday posts and I just haven’t gotten my ass together to post them! I already have a lentil one done and I will be posting it. And my fig was awesome – I was so excited about it I still want to get it up. I love this and all your recipes.
    Thoughts on November
    M- mung beans, mustard seed or mustard green, miso, maple, mushrooms
    N – nori, nappa cabbage, new potatoes, nutmeg, noodles
    O – olives, onion, okra, orange, orange marmalade
    Ashley @ Freckles & Spice recently posted…My boyfriend’s back + One of My Favorite DishesMy Profile

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