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Plant-Based Jalapeño Poppers

Recipe by Holly Humphreys

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100% Plant-based, 100% Delicious



Preheat oven to 375° F.

Cut the stem off of the jalapeños. Cut in half length wise and remove the seeds from the peppers.

Put the pepper on a non-stick pan and place in the oven, skin side up for 8-10 minutes (Watch these as sometimes the skin will burn and bubble. You don't want that to happen.)

While the pan is in the oven, take the Daiya Cream Cheese, and empty the entire container in a microwavable safe bowl. Microwave for 15-20 seconds or let get room temperature naturally.

Mix in the Daiya Cheddar Style Shreds, brown sugar, cayenne pepper and sea salt.

Remove the jalapeños from the oven and flip them over. Fill jalapeños with a scoop of the cheeze mixture. Place back in oven for 5-7 minutes.

Watch carefully as sometimes the mixture will pour over the jalapeños. You want the poppers to have a thick consistency and heated all the way through.

Tips for cooking with Daiya

20 min
Total Time
10 min
Prep Time
10 min
Cook Time

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