Ingredients (makes 16 poppers) :
1 cup Panko Bread Crumbs
1 tsp Cayenne Pepper
1/4 tsp Pepper
1/2 tsp garlic powder
5 tbsp Dairy Free Cream Cheese, I use Tofutti
1 cup Dairy Free Cheddar Cheese, I use Daiya Cheddar Shreds
4 tbsp Almond Milk, or other dairy free milk
1 tsp Cayenne Pepper or Chili Powder
2 Eggs
1 cup Flour
Directions:
1. Pre-heat the oven at 350 degrees.
2. In a bowl, add bread crumbs, 1 tsp Cayenne Pepper, black pepper and salt garlic powder. Mix. Set aside.
3. In another bowl, mix the eggs and set aside
4. Add the flour to another plate and set aside.
5. To make the cream cheese filling, add the dairy free cream cheese, almond milk, and dairy free cheese to a bowl.
6. Stir until all the ingredients are well-incorporated.
7. Add 1 tsp of Cayenne Pepper or Chili Pepper, Mix.
8. Slice the jalapenos in half lengthwise. Remove the seeds completely, you may wish to wear gloves for this.
9. Using a spoon, stuff each half jalapeno with the cream cheese mixture.
10. Dip the jalapeno in the flour, roll it to make sure all sides are well-coated.
11. Dip the jalapeno in the egg batter completely.
12. Then roll the jalapeno in the breadcrumbs making sure it is well covered.
13. Place the popper (cream cheese side up) on a foiled tray.
14. Bake in the oven for 25 to 30 minutes. Check after 25 minutes. Remove from oven before the cheese mixture starts cooking over the jalapeno.
Mayonnaise Dip
3 tbsp mayonnaise
2 tsp oregano
1 tsp onion salt
1 tsp garlic powder
Mix all ingredients together. If I had dill I used have used that instead on the oregano and added some fresh lemon juice.
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