Baked Jalapeno Poppers
I borrowed the recipe for the jalapeno poppers from Tofutti, but I added some shredded soy cheddar cheese that I had and baked them instead of frying them. They didn't brown up as nicely as they would have had they been fried, but they're just as crispy.
- 12-16 jalapeno peppers
- 8 oz. of Tofutti Better Than Cream Cheese
- 1/2 cup of shredded soy cheddar cheese
- 1 cup of soy milk
- 1 cup of flour
- 1 cup of bread crumbs
Place the soy milk and the flour into two separate bowls. Dip the stuffed jalapenos into the soy milk and then into the flour, making sure that they are well-coated. Allow the coated jalapenos to dry for about 10 minutes in the refrigerator. Dip the jalapenos into the soy milk again and roll them through the breadcrumbs to cover.
Place the breaded jalepenos seam-side-up on a baking sheet and bake at 350 degrees F for 30-40 minutes.
I served the poppers with chunky guacamole, made by combining the following:
- 2 ripe avocados, diced
- 1 plum tomato, de-seeded and chopped
- 1/4 large sweet onion, chopped
- 4 serrano peppers, finely chopped
- cilantro, roughly chopped
- juice of 1 small lime