living well one day at a time

The season of potlucks, holiday parties, and football food is upon us, folks. I’d like to introduce you to my old vegan crowd pleaser: Easy Vegan Chorizo Jalapeño Poppers.

Although I’m mostly kidding about the football season part as someone who doesn’t even own a TV, I do watch the occasional father-induced Steelers game (Don’t hate! Daddy Wells grew up in Pittsburgh). The first time I made these I was in possession of an obscene amount of jalapeños from a local organic farm, and it seemed like the perfect time to make a version of one of my favorite comfort foods: jalapeño poppers.

These are roasted, slightly spicy, melty, savory, and totally satisfying. You should probably either make a double batch, or just be less greedy with your food than I am. In all seriousness, they would be great as an appetizer, or a side dish for a casual meal. They’re packed with tons of savory flavor and the perfect amount of crispy and gooey. I love them topped with vegan ranch, but it’s totally optional. Not many ingredients, and only 30 minutes of your time required.

If you do decide to make these Easy Vegan Chorizo Jalapeño Poppers, snap a picture and tag it me over on Instagram or Facebook. I’d love to see and it would make my day for sure.

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Serves: Quite a few, depending on how many actually make it to a plate.

Ingredients

• Jalapeño Peppers ( around 10)
• Vegan Cream Cheese (1 container) – I use Kite Hill, but go with whatever your preference is
• Vegan Cheddar Cheese (1/3 c.) – Follow Your Heart brand, or whatever your preference is
• Vegan Parmesan Cheese (1/3 c.) – I use my own homemade parmesan cheese substitute (more on that later), but you can always use store-bought
• Chorizo Seitan Crumbles (1/3-1/2 c.) cooked according to directions in skillet
• Fresh ground black pepper and sea salt to taste
• Garlic powder (1 tsp.)
• Vegan Ranch (for topping/dipping) – I use Hampton Creek Just Ranch
• Olive Oil

Directions

• Preheat oven to 400 degrees F (204 C)
• Wash and prep your jalapeños, splitting in half, removing the tops and all of the seeds. Spritz or brush them with a bit of olive oil. Place in rows facing up (see photo below).
• In a small skillet over medium heat, cook the chorizo according to directions. Set aside.
• In a large bowl, mix together all these, chorizo, salt, pepper, and garlic powder. Mix well.
• Spoon or pipe the cheese and chorizo mixture into the jalapeños, generously filling. Bake for 15 minutes or until the jalapeños are soft and the cheese has deepened in color.
• Place the pan on the top rack and broil for the last minute or two for an even more intense color/flavor.
• Serve immediately, add a bit of vegan ranch on top or on the side for dipping(optional). Store leftovers covered in the fridge for up to a few days, reheating in the microwave or a 350-degree F (176 C) oven until warmed through (though best when fresh).

If you have any left over Jalapeños, I highly recommend mincing them up in my Sweet Potato Breakfast Hash and if you need something to douse any heat, there’s always my Sparkling Mint-Ginger Limeade.

P.S….roasting the jalapeños in this manner tends to help with how spicy they are, but if you’re still afraid of the heat, feel free to stuff your favorite small and sweet peppers with the same filling instead. Enjoy!

Interested in more recipes? Keep an eye out on the blog for updates, subscribe to my newsletter (you can do so below) or check out my home page for updates on upcoming cooking classes.