Jalapeño poppers filled with soy chorizo, vegan cream cheese, herby cilantro, and spicy chipotle peppers are so delicious and addictive, we promise you can't eat just one. Snack lovers, rejoice - my chorizo jalapeño poppers are what salty, cheesy, creamy, crunchy snacking dreams are made of.
Ingredients
2 tsp avocado oil
1 large shallot, finely chopped
6 cloves garlic, minced
8 oz vegan chorizo
1 cup vegan mozzarella shreds
6 oz vegan cream cheese
½ cup finely chopped cilantro
3 chipotles in adobo sauce, finely chopped + 1 tsp of the juice
1 tsp ground cumin
Salt and pepper to taste
1 cup panko bread crumbs
3 TBS melted vegan butter
12 large jalapeño peppers, halved lengthwise and seeds removed
Green onions, for serving
Vegan bacon bits, for serving
Instructions
Preheat oven to 375 degrees
Add avocado oil to a skillet over medium heat. Once the oil is hot, add shallot and garlic, and season with a pinch of salt. Cook, stirring frequently, until shallots are translucent, but not browned, about 5-8 minutes. Add chorizo and cook until warmed through, about 5 minutes.
In a large bowl, combine cooked chorizo, mozzarella, cream cheese, cilantro, chipotles, and cumin. Mix to combine thoroughly. Taste and add salt and pepper if you wish. Set aside.
Combine bread crumbs and melted butter in a separate bowl. Mix to combine. Set aside.
Working one jalapeño half at a time, fill each half with about 1 tablespoon of the chorizo mixture and top with 2 teaspoons of bread crumb mixture. Place the jalapeños on a parchment paper lined baking tray. Bake until the cheese is bubbly and the breadcrumbs are golden-brown and crispy, about 18-23 minutes.
Garnish with fresh green onions and vegan bacon bits.
Enjoy!
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/chorizo-jalapeno-poppers/