Jalapeno Poppers
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 8 jalapeños, halved and seeded
  • 1 cup KiteHill cream cheese
  • ½ cup Follow Your Heart Pepper Jack Cheese, sliced into 1 inch shreds
  • 1 sweet yellow onion, sliced thin
  • 1 teaspoon Mexican seasoning
  • 2 cups GF Panko bread crumbs
  • 1 cup plant-based milk
  • ½ cup arrowroot powder or cornstarch
  • 2 teaspoons olive oil
  • 2 cups non-gmo canola oil or your preference for high heat frying oil
  1. Add olive oil and onions to a small pan on medium high heat.
  2. Caramelize the onions, stirring occasionally, about 8-10 minutes.
  3. In a medium bowl, mix cream cheese, pepper jack cheese, Mexican seasoning and caramelized onions.
  4. Stuff jalapeño halves with the cream cheese mixture.
  5. Set up a dredging station: arrowroot power on a plate, plant-based milk in a shallow bowl, and GF panic on a separate plate.
  6. Dredge stuffed jalapeños in arrowroot, dip into plant-based milk, and coat in panko bread crumbs.
  7. Heat frying oil on medium high heat and fry stuffed jalapeños for 2-4 minutes, or until golden brown.
  8. Drain on paper towels and serve immediately.
Recipe by Veggietorials at http://veggietorials.com/mexican-fiesta-eating-when-im-board-ep-3/