The Best Snack…Ever
Sometimes, we all just want a good, hearty plate of appetizers. Some people call them finger foods, others bar foods, but no matter what you call them, they have to be salty, crispy, and oozing with cheese. These baked vegetarian jalapeño poppers are all that and more. They’re packed with cheesiness and crispy deliciousness, but we skip the frying for a healthier version. They also don’t contain bacon, making them perfect for vegetarians, but we’ve got a vegan bacon option too! The best part about these poppers is that you can dial the spice up or down by leaving or removing the seeds. They’re also just as good as leftovers (enjoy them straight from the fridge or chop them up into a salad!). Let’s cook!
Grab These Ingredients
These baked jalapeño poppers use super easy-to-find ingredients. (You probably already have most of them in your fridge!)
Jalapeño Peppers: The perfect size for finger foods! Buy them more affordably in bulk at most Asian or Mexican supermarkets. For a spicier kick, try their smaller relative—serrano peppers. Cream Cheese: Make sure to let this come to room temp for easy mixing. Cheddar Cheese: A classic melting cheese; it’s best to shred your own. Feta Cheese: This adds a nice salty bite to the mix. Feel free to sub with goat cheese if you prefer. Chives: Fresh herbs really add to any recipe! Parsley will also work. Garlic Powder: I prefer garlic powder here so it mixes in well, preventing biting into chunks of fresh garlic. You could also try onion powder! Panko: A popper wouldn’t POP without some crunch! Panko are Japanese-style breadcrumbs made without crusts, resulting in a light crispiness in your poppers. Butter: And, of course, without fat, we won’t get a beautiful color on top.
Let’s Stuff Some Jalapeños
It takes a bit of patience here, but it’s an overall simple process and easy to batch for a crowd. Step 1: Prep The PeppersPreheat the oven and line a large baking tray with parchment paper (use two if you need more room). Wash the jalapeños and cut them in half. Use a spoon to remove the insides. Step 2: Stuff The JalapeñosCombine the feta, cheddar cheese shreds, cream cheese, and seasonings in a bowl. Spoon the mixture evenly over the peppers and gently pack it in. Step 3: Top The PeppersStir the melted butter into the breadcrumbs and sprinkle evenly over the poppers. Step 4: Bake The PoppersBake until the peppers are brown and crispy on top and starting to wrinkle around the edges.
Recipe tips
Make Ahead: You can mix the filling and stuff the peppers earlier in the day before party time. Set them in the fridge in an airtight container. As the oven preheats, let them rest on the prepared baking sheet at room temperature to warm up. Add the panko topping just before baking. Veganize ‘Em: You can easily use vegan cream cheese, vegan butter, and dairy-free “cheddar” shreds (you may have to experiment with different brands, as some melt better than others). If you can’t find something to easily replace the feta, just use more cheddar or a vegan cheese mixture! Eat Immediately: Baked vegetarian jalapeño poppers are best served piping hot! If you do have any left, store them in the fridge and give them a quick crisp in the toaster oven or air fryer. You can even eat them cold! Baconize: For some, jalapeño poppers wouldn’t be complete without bacon! If you fall into that camp, be sure to add a healthy serving of our vegan bacon bits after cooking.
Dip Pairings
What could be better than baked vegetarian jalapeño poppers? Poppers with a side of creamy, cooling dips! Serve yours with the following.
Vegan Ranch Dressing: Made with protein-rich tofu and all the regulars. Vegan Queso Dip: Because you can never have too much cheese, right? Kefir Ranch Dressing: A probiotic-rich pairing that everyone will love!
