September Recipe of the Month: Soylicious™ BBQ Jalapeño Poppers
It’s easy!
Prepare the day before, bake & serve when you are ready, and reheat leftovers in an air fryer. They are amazing.
So grateful for the September chill in the air!
It is hard to be in a bad mood amid September weather in Arkansas.
Harvest is officially in session! The combines are in the fields and the grain trucks are rolling.
If you are lucky, there are still a few jalapeño peppers to be picked in the garden or purchased fresh from the Farmer’s Market.
Whether tailgating before a football game or just showing out for the family, Soylicious™ BBQ Jalapeño Poppers will deliver.
This recipe is allergy-friendly, heart-healthy, and delicious.
It is a fall favorite as an appetizer or a vegetable side.
Soy cream cheese, plant-based cheese, and turkey bacon makes this recipe Alpha-Gal friendly and welcoming for those of us with dairy allergies or who are lactose intolerant.
What do plant-based products bring to the table?
Compare the nutrition facts for yourself.
The vegetarian/vegan version of this recipe means everyone can enjoy this amazing appetizer. Just leave off the turkey bacon, top with Panko bread crumbs, chopped green onion, and lightly spray with olive oil before baking.
I have prepared both versions of the BBQ Jalapeño Peppers and they are both great (see pictures below).
Enjoy!
Soylicious™ BBQ Jalapeño Poppers
Prep Time: 20 minutes
Baking time:
Oven: Cook at 275 for 1 hour.
Air-Fryer: Cook at 370 for 10-12 minutes.
Ingredients:
9 Medium Jalapeño peppers
4 ounces of soy cream cheese (make your own using the B&B recipe)
¼ cup of plant-based cheddar cheese; shredded & chopped
1 green onion, chopped
5-6 slices of turkey bacon, cut in half
2/3 cup Barbecue Sauce (your favorite)
Toothpicks
Topping for vegan/vegetarian version: Panko bread crumbs and 1 additional chopped green onion
DIRECTIONS:
Getting Ready: These BBQ Poppers can be made the day before and stored in the frig until you want to bake and serve them.
Preheat standard oven to 275 degrees. Spray the baking pan lightly with vegetable oil.
If using an Air Fryer, spray the basket lightly with vegetable oil. No preheating is required.
Get kitchen gloves ready! Trust me, you may live to regret it if you don’t wear gloves!
Set out a small sharp knife and a small spoon.
Wash and dry your fresh jalapeño peppers.
STEP 1: Prepare the soy cream cheese filling.
Mix soy cream cheese, plant-based cheddar cheese, and chopped onions in a small bowl. Plant-based cheese shreds can be thick, so I usually give the shreds an additional chop.
Mix gently.
STEP 2: Glove up and Get Your Knife Ready
Put on your gloves.
Slice the whole jalapeño peppers in half lengthwise (cutting the stem in half, if possible so each popper has a stem).
Using a spoon, scrape out all seeds and white membranes. I use a small grapefruit spoon, but any small teaspoon will also work.
STEP 3: Fill, Wrap, Top, and Bake.
Fill each hollow jalapeño pepper with the cheese mixture.
Wrap each pepper with a slice of bacon and secure in place with one or two toothpicks.
Top each pepper (wrapped with bacon) with about 1 teaspoon of BBQ sauce.
Top each vegan/vegetarian pepper with a mixture of Panko bread crumbs and chopped green onion.
Oven: Cook at 275 for 1 hour
Air-Fryer: Cook at 370 for 10-12 minutes.
ENJOY!
NOTE: If any are left, store in the refrigerator. Reheats great in air fryer for leftovers the night after!
Nutrition per serving. Serving size = 2 poppers.
