shadowlily (lady_shadowlily) wrote in vegancooking,
shadowlily
lady_shadowlily
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Baked Jalapeno Poppers

Please forgive another call for recipe help!

I want to try to make an oven-baked version of jalapeno poppers, using Vegan Gourmet Montery Jack and Cheddar cheeses and Tofutti Better Than Cream Cheese. I found a few different recipes, and I'm trying to decide which to try:



Ingredients:

8 ounces cream cheese, softened
1 cup shredded Cheddar cheese
1 cup shredded Monterey jack cheese
6 bacon slices, cooked and crumbled
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 pound jalapenos, halved lengthwise and seeds removed
1/2 cup dry bread crumbs

Directions:

Combine cheeses, bacon and seasonings; mix well. Fill each pepper half with about 2 tablespoons of cheese mixture. Roll in bread crumbs. Place on greased baking sheet. Bake, uncovered, at 300 degrees F for 25 to 30 minutes, until peppers are of desired tenderness.





Ingredients:

* 10 jalapeno peppers
* 1/2 cup shredded Cheddar cheese
* 1/4 cup light cream cheese, softened
* 1/4 cup salsa
* 3/4 cup fresh bread crumbs
* 2 tablespoons chopped fresh parsley
* 2 tablespoons butter, melted

Directions:

Wearing rubber gloves to protect hands, cut jalapeno peppers in half lengthwise. Using small knife, scrape out seeds and membranes, leaving stems intact. In bowl, combine Cheddar cheese, cream cheese and salsa; stir in 1/4 cup of the bread crumbs. Spoon evenly into each prepared half. In small bowl, toss together remaining bread crumbs, parsley and butter; spoon over filling.

Bake in 375�F oven until topping is golden crisp, about 20 minutes.

This recipe for Stuffed Jalapeno Peppers serves/makes 20 pcs.





Ingredients:

* 12 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes removed
* 6 ounces cream cheese, softened
* 1 1/2 cups grated Monterey Jack or mozzarella cheese
* 1/2 teaspoon ground cumin
* 1/2 teaspoon cayenne, or less, to taste
* 2 large eggs
* 2 tablespoons milk
* 8 teaspoons Essence
* 1 cup panko crumbs, or fine dry breadcrumbs
* 1/2 cup all-purpose flour

Directions:

Preheat the oven to 350 degrees F. Lightly grease a baking sheet and set aside.

In a bowl, cream together the cream cheese, Monterey Jack cheese, cumin, and cayenne.

In a small bowl, beat together the eggs, milk, and 2 teaspoons of the Essence. In a shallow dish, combine the panko crumbs and remaining 4 teaspoons of Essence. In a third dish, combine the flour and remaining 2 teaspoons of Essence. Spread 1 tablespoon of the cheese mixture into the middle of each jalapeno half. One at a time, dredge in the flour, dip into the egg mixture, then dredge in the panko crumbs, pressing to coat. If necessary, repeat the process. Place the coated peppers, cut side up, on the prepared baking sheet and bake until the filling is runny and the crust is golden, about 30 minutes.

Remove from the oven and serve immediately with cold beer.

Yield: 2 dozen


I hesitate to try the last one because I'm not sure how well soy milk and egg replacer powder would work; However, I've heard Emiril's recipes are awesome so I guess it might be worth the extra effort...what do you guys think? I'm guessing the vegan cheeses I mentioned, and Earth Balance in place of butter, would work fine, but please let me know if there's anything I should be warned about!

Input/advice would be much appreciated; thanks in advance!
Tags: substitutes-dairy-cheese, vegetables-peppers (spicy)
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