Jalapeno Poppers

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August 11, 2016

Recipe by Healthy Julie

  • Cook: 35 mins



12 jalapeños, halved and de-seeded

30 shrimp, cooked and cut into chunks

2 tomatoes, diced

1 4oz can fire-roasted hatch chilis

¼ cup fresh parsley, chopped

¼ cup fresh cilantro, chopped

1 tsp onion powder

1 tsp fresh lime juice

sea salt and ground pepper to taste

Cheese Sauce:

1 cup cashews (soaked if you aren't using a high-speed blender)

½ cup water

1.5 Tbl nutritional yeast

1 Tbl fresh lemon juice

1 tsp miso paste (I use chickpea)

1 tsp ume plum vinegar (or ½ tsp sea salt)

1 large garlic clove


1Preheat the oven to 375F

2Place the halved jalapeños cut-side-up on a parchment lined baking sheet.

3Add all cheese ingredients to a high-speed blender and process until smooth and creamy. Place cheese in a mixing bowl and toss in shrimp, tomatoes, chilis, parsley, cilantro, onion powder and lime juice until well-combined.

4Scoop about 1 Tbl (depending on size of pepper) into each pepper. Place in oven for 35-40 minutes until toasted brown on top.

5Serve immediately or refrigerate and re-heat when ready to eat.


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