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Home » Daniel Fast Compliant » Jalapeño Poppers

Jalapeño Poppers

Published: May 3, 2021 · Modified: May 2, 2022 by Gigi & Sersie

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These Jalapeno Poppers are oil-free, soy-free, gluten-free, and vegan. This appetizer will become your go-to for game day, Cinco de Mayo, and that healthy but tasty snack you take to parties and get-togethers.

side view of 4 jalapeno poppers on a white plate with a green salad in the background

Jalapeño Poppers key ingredients

  1. Jalapeños
  2. Sprouted corn tortillas (we like Food for Life brand)
  3. Raw cashews
  4. Onion (white or yellow)
  5. Garlic
  6. Nutritional Yeast
  7. Cumin
  8. Low sodium vegetable broth
  9. Green chilies
top side view of ingredients to make jalapeno poppers:  jalapeno peppers, corn tortillas, cashews, onion, garlic, green chilies, vegetable broth, nutritional yeast, cumin
ingredients: jalapeno peppers, corn tortillas, cashews, onion, garlic, green chilies, low sodium vegetable broth, nutritional yeast, ground cumin

How to Make these Poppers

  1. Prepare the cashews. You can either soak them overnight or do a quick boil. If using the quick boil method, put cashews into a small pot with 1 ½ to 2 cups of water. Bring to a gentle boil and simmer for about 3 to 5 minutes. Drain, rinse and set aside.
  2. Preheat the oven to 350°F (177°C). Toast corn tortillas on a baking sheet for 8 to 10 minutes or until crispy. Remove and let cool to room temperature.
  3. While corn tortillas are toasting, prep jalapeños, splitting in half and removing the tops and seeds. Place in rows facing up on a parchment-lined baking sheet.
  4. In a small pan over medium heat, dry sauté onion until just softened and fragrant—about 3 to 5 minutes. Add minced garlic and cumin, and continue to cook for another minute, adding a dash of water if needed to keep them from sticking. Remove from heat and set aside.
  5. In a high-speed blender, add soaked and drained cashews, garlic, onion, nutritional yeast, vegetable broth, and green chilies, and blend on high until creamy and smooth. If the sauce is too thick, thin with more vegetable broth.
  6. Taste and adjust seasoning, adding salt to taste, nutritional yeast for more cheesiness, or cumin for smokiness.
  7. Turn the oven up to 400°F (204°C).
  8. Spoon the cheese mixture into the jalapeños, generously filling. You’ll have leftovers, which you can reserve for nachos, as a topping for rice and beans, or more poppers later. Crush the toasted tortilla chips into crumbs and sprinkle them over the jalapeños. Bake at 400°F (204°C) for 12 to 15 minutes or until the jalapeños are soft and the cheese has deepened in color.
  9. Serve immediately. Store leftovers covered in the fridge for up to 3 days. Reheat poppers in the microwave for a minute, or in a 350°F (177°C) oven for 7–10 minutes.
sheet pan lined with parchment paper and 8 jalapenos sliced in half with seeds removed, lined up.
A close up of two jalapenos sliced in half with vegan cheese sauce being spooned in.
A top view of a sheet pan lined with parchment paper and jalapeno poppers ready to go into the oven.

What goes with these poppers?

Jalapeño Poppers are a favorite in my house. Sometimes we have them as a snack, while other times, it's a part of a meal by being paired with a salad, like The Best Southwestern Salad. These vegan poppers are full of flavor and heat.

Pairing these poppers with the refreshing and slightly sweet Margarita Nice Cream is also a winner.

This tasty cheese sauce is very flavorful and can also be used inside of the Hearty Breakfast Burritos, or on top of Cuban Black Beans and rice. The vegan cheese sauce can also be used as a nacho cheese dipping sauce with Oven-Baked Corn Tortillas.

How hot are these jalapeno poppers?

The heat level depends on how much of the seeds and membrane (the white part inside the pepper) remain before adding the cheese sauce. If jalapeños are too hot for you, you could also add the cheese sauce to more mild peppers, such as Anaheim (less heat) or even sweet baby bell peppers (no heat).

side top view of jalapeno poppers on a white plate with fork and knife on the side. green salad in the background.

I have Minimalist Baker to thank for this recipe. I modified it a bit to remove the oil, add a little more cumin, and heat the cumin by adding it to the hot pan with the sautéed the onion and garlic. This brings out more of the smoky cumin flavor.

We hope you love this jalapeno poppers recipe. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielfastrecipes so we can see your creation!

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side top view of 4 jalapeno poppers on a white plate with fork and knife on the side. green salad in the background.

Jalapeño Poppers


★★★★★

5 from 1 reviews

  • Author: Gigi & Sersie
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Diet: Vegan
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Description

These Jalapeno Poppers are oil-free, soy-free, gluten-free, and vegan. This appetizer will become your go-to for game day, Cinco de Mayo, and that healthy but tasty snack you take to parties and get-togethers. #jalapenopoppers #healthyveganrecipes #gamedaysnacks #cincodemayorecipes #healthyappetizers #danielfastrecipes #wfpb


Ingredients

Units Scale
  • 3 corn tortillas (we used Food for Life brand found in the freezer section of your grocery store)
  • ¾ cup raw unsalted cashews, soaked overnight in water or quick boiled
  • ½ medium white or yellow onion, chopped
  • 2 cloves garlic, chopped
  • 1 ½ tsp ground cumin
  • ½ cup vegetable broth (plus more as needed)
  • 1 4-oz. can of green chilies
  • 2 Tbsp nutritional yeast
  • salt to taste
  • 12 medium jalapeños (halved and seeds/stem removed)

Instructions

  1. Prepare the cashews. You can either soak them overnight or do a quick boil. If using the quick boil method, put cashews into a small pot with 1 ½ to 2 cups of water. Bring to a gentle boil and simmer for about 3 to 5 minutes. Drain, rinse and set aside.
  2. Preheat the oven to 350°F (177°C). Toast corn tortillas on a baking sheet for 8 to 10 minutes or until crispy. Remove and let cool to room temperature.
  3. While corn tortillas are toasting, prep jalapeños, splitting in half and removing the tops and seeds. Place in rows facing up on a parchment-lined baking sheet.
  4. In a small pan over medium heat, dry sauté onion until just softened and fragrant—about 3 to 5 minutes. Add minced garlic and cumin, and continue to cook for another minute, adding a dash of water if needed to keep them from sticking. Remove from heat and set aside.
  5. In a high-speed blender, add soaked and drained cashews, garlic, onion, nutritional yeast, vegetable broth, and green chilies, and blend on high until creamy and smooth. If the sauce is too thick, thin with more vegetable broth.
  6. Taste and adjust seasoning, adding salt to taste, nutritional yeast for more cheesiness, or cumin for smokiness.
  7. Turn the oven up to 400°F (204°C).
  8. Spoon the cheese mixture into the jalapeños, generously filling. You’ll have leftovers, which you can reserve for nachos, as a topping for rice and beans, or more poppers later. Crush the toasted tortilla chips into crumbs and sprinkle them over the jalapeños. Bake at 400°F (204°C) for 12 to 15 minutes or until the jalapeños are soft and the cheese has deepened in color.
  9. Serve immediately. Store leftovers covered in the fridge for up to 3 days. Reheat poppers in the microwave for a minute, or in a 350°F (177°C) oven for 7–10 minutes.

Notes

EQUIPMENT / SUPPLIES

  • Stove
  • Oven
  • Blender
  • Can opener
  • Knife
  • Cutting board
  • Measuring cup
  • Measuring spoons
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Snack
  • Method: Stovetop & Oven
  • Cuisine: Southwestern

Keywords: jalapeno poppers, snacks, appetizer, game day food, cinco de mayo, jalapenos, spicy, vegan cheese, nutritional yeast, cashews, corn tortillas, daniel fast compliant, vegan, whole food plant based, soy free, gluten free, oil free, no oil, healthy vegan recipes, daniel fast recipes

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Reader Interactions

Comments

  1. Robin

    January 18, 2022 at 6:54 am

    Yayyy!!!! These are so good!!

    I made a small batch with dinner one night - as noted in the recipe there is plenty plenty of the vegan cheese sauce - and have been serving a couple on the side with other meals since with the leftover sauce.

    It adds a treat feeling to the meals and you can even reheat them in a toaster oven to have a little warm treat with a lunch salad or as a snack. Totally satisfying!

    We did not add the corn crisps - a sprinkling of smoked paprika adds a nice finishing touch in this case.

    Of course this sauce is really good on anything so it can be used like a dip with veggies or a spread like hummus.

    I am glad to have this in my repertoire as a fun party food to bring to potlucks, BBQs or serve as hors d’oeuvres

    These aren’t too spicy, very yummy💚🔥💚

    Thank you Sersie and Gigi!

    ★★★★★

    Reply
    • Gigi & Sersie

      January 18, 2022 at 12:39 pm

      Robin - Yay! We're so glad you enjoyed them. Yes, there are a lot of uses for that leftover cheese sauce. Thank you for your feedback!

      Reply

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