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!
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!
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).
Hot Jalapeño Hoppers
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.
Now it’s time to see what amazing Meatless Jalapeño dishes you created this week!
*********************
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.
{ 24 comments… read them below or add one }
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…
Miso, Mango, Macaroni, Molasses
Nutmeg, Nachos (not really an ingredient…)
Orzo
Sarah @ The Smart Kitchen recently posted..J is for…
Not at all – although Kirk get’s credit for the name! :)
I’m really NOT that creative, it just makes sense to me! Cashew cream is easy, just follow this recipe (or any pimiento cheese one) and you’ll see the consistency. You do a great job turning them into nut butter, anyway!
you had me at jalapeno, and daiya, and havarti, and well… it ALL!
lindsay recently posted..Bites of Life and Giveaway
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!
I haven’t had jalapeno poppers in years but always loved them. these look even better!
Tina @ Best Body Fitness recently posted..A Memorable Day: Flying High & Rocking on Ice
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… ;)
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 Salad
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!
The hubby would loooooove your peppers! I like spicy, but since I’m a wimp, I can only take little bits of heat at a time.
Tiff (@LoveSweatBeers) recently posted..The Weekend That Was
You could do a milder pepper for yours and keep the spicy for hubby – it would still be yummy!
I LOVE spicy foods. I pour a judicious amount of Tabasco sauce on anything savory.
I just bought some jalepeno stuffed green olives, which are super good. I’d like to try your recipe w/ non-spicy peppers, for my kids.
Janae @ Bring-Joy recently posted..Love Notes 5: Carousel Ride
A girl after my own heart – I am a tabasco fiend! I think this would a fabulous kids snack, great idea!
These look yummy! :) And we know what you mean about not touching your face – been there, done that, and for about 2 hours after it was not fun! haha :)
Julie and Brit @ twosaucysisters.wordpress.com recently posted..So Cheesy!
It’s a painful lesson you don’t soon forget!
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 chocolates
I remember seeing that stand on your blog, what a great idea! Kirk gets full credit for the alliteration on this one – he’s great at names. :)
YUM. I love jalapeños! I had some sushi for my b-day 2 weekends ago and I didn’t like the roll that I got, but I had gotten it because it was jalepeño, cilantro and yellowfish.
Calee (@chimes) — life + running recently posted..#MotivationMonday [2]: Healthy is not a “look”.
I do the same thing, you put jalapeno in the name and I’m automatically interested!
YUM. I love jalapeno poppers and used to make them more often – baking like this not fried. Love this vegan version. Daiya is perfect!
Thanks girl – I’m so happy Daiya is around and so good, makes these creations so much easier!
I love spicy foods!! I can’t wait until I can eat more foods… :( Silly stomach and food allergies. I have become a MMAZ failure… sorry friend! Can’t wait to see you at Blend!!! Is it sad I’m starting a count down??
Brittany @ Delights and Delectables recently posted..MIMM #20 Running for the Cure
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!!
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 Dishes