Plant-Based Jalapeño Poppers | Deliciously Dairy-Free

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Plant-based Jalapeno Poppers

Recipe by Educating Earthlings

We’ve tried all kinds of bacon alternatives — tempeh, coconut, eggplant, seitan and the list goes on. The one that was truly surprising was dates! They pair perfectly in this Jalapeño Popper recipe. Try them for yourself


  • 1/2 cup Daiya Cheddar Cutting Board Shreds
  • 1/2 container Daiya Plain Cream Cheese Style Spread
  • 6-8 fresh jalapenos
  • 2 medjool dates, pitted
  • handful Tortilla Chips


Wash and dry the jalapeños, slice in half the long way & scoop out/discard the seeds.

Place the jalapeños on a baking sheet lined with parchment paper (parchment paper is VERY important) skins out and broil on high (450-500ºF) for 5 minutes.

Meanwhile, in a small mixing bowl combine the cream cheese and cheddar shreds.

Chop the dates making sure to remove any pits. Add 2/3 of the chopped dates to the cheese blend.

Remove the jalapeños from the oven, turn them over and carefully stuff them with the cheese blend - you may have leftover cheese depending of the size of the jalapeños.

Add a couple extra shreds of cheese to each popper.

Evenly distribute the remaining chopped dates to the top of the poppers. Press them down slightly so they stick.

Crush some tortilla chips (using a zip lock bag works best) and sprinkle/press them on the poppers.

Broil on high (still using parchment paper) for 8-10 minutes or until the cheese is melty and edges start to brown.

Remove the poppers from the oven and allow them to cool for a few minutes before enjoying! They will be HOT!

Tips for cooking with Daiya

25 min
Total Time
10 min
Prep Time
15 min
Cook Time

Free of these allergens

Tree Nuts

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