Baked Jalapeno Poppers

In Appetizers and Snacks, Recipes, Super Bowl by the dirty hippie and the bohemian girl1 Comment


Need some good junk food? These tasty jalapeño poppers are spicy, crunchy, vegan AND gluten-free! Great for parties!

Baked Jalapeño Poppers
Yields 20
Need some good junk food? These jalapeño poppers are tasty, vegan AND gluten-free!
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146 calories
12 g
15 g
8 g
6 g
4 g
73 g
201 g
3 g
0 g
5 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 146
Calories from Fat 72
% Daily Value *
Total Fat 8g
Saturated Fat 4g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 15mg
Sodium 201mg
Total Carbohydrates 12g
Dietary Fiber 2g
Sugars 3g
Protein 6g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 20-24 whole, fresh jalapeños
  2. 1/2 cup flax seed meal (we use Bob's Red Mill), room temperature
  3. 1 cup warm water
  4. 1 8-oz container vegan cream cheese (such as Tofutti or Daiya or Follow Your Heart brands)
  5. 3 cloves garlic
  6. 1 4-oz. can green chiles, drained (such as Old El Paso)
  7. 1 10-oz. container vegan cheddar (such as Teese), room temperature
  8. 2 cups bread crumbs (any you like will work!)
  9. 2 tsp. garlic powder
  10. 2 tsp. paprika
  11. 1 tsp. ground cumin
  12. salt and pepper, to taste
  13. vegan cheddar shreds to top, if desired (such as Daiya, Galaxy, Follow Your Heart)
  1. Preheat oven to 350.
  2. Line a large baking sheet with parchment, set aside.
  3. Put on plastic gloves. This is crucial - wear the gloves, or use plastic zip-top bags on your hands!! If you don't, the peppers can burn your hands for hours or even days! Also, never touch your face/eyes when handling any peppers.
  4. Cut tops off jalapeños, and slice in half lengthwise. Scrape out seeds and membranes. Set aside.
  5. Mix flax seed meal and warm water. Stir until starting to gel, set aside.
  6. In a food processor or high-power blender, combine vegan cream cheese, garlic, green chiles, and vegan cheddar cheese. Process to combine to a thick, smooth consistency.
  7. In a flat, low pan, combine bread crumbs, garlic powder, paprika, cumin and salt/pepper if using.
  8. Smear insides of jalapeños with cheesy-chile mixture until all peppers are filled. Wear gloves again, if desired (we do!)
  9. Dip each filled jalapeño into the flax meal mixture; this is the binder that will hold the crumb topping. Next, dip into bread crumb mixture and place on lined baking sheet. Repeat with all poppers. When they're all done, top with additional vegan cheddar shreds, if desired.
  10. Bake at 350 for 20-25 minutes, until tops are crunchy, shreds are melted and peppers are tender.
  11. Serve immediately to a hungry crowd; goes great with local/organic beer, too!
  1. For gluten-free bread crumbs, we like Metropolitan Gourmet.
  2. If you want to slightly cut back on the heat, leave the green chiles out of the cheese blend, but the actual jalapeños will determine the heat level.
  3. Look for firm, large jalapeños at the store - these are the best kind for poppers. Just use safe handling techniques, as below, with your peppers! Otherwise your mouth won't be the only thing burning - your hands will be on fire, too!
Sister Eden
the dirty hippie and the bohemian girl

the dirty hippie and the bohemian girl

the dirty hippie and the bohemian girl are working artists based in Baltimore. They write an eco-aware, flower power, neo-hippie, vegan blog that features travel profiles, original recipes and candid book & product reviews. They are excited to join forces with Sister Eden!

To visit the dirty hippie and the bohemian girl's website, click their byline. To read the rest of their posts on Sister Eden, click their tag at the top of the post.
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