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Chive Jalapeño Poppers

Chive Jalapeño Poppers

Chive Jalapeño Poppers


One (8 ounce) container Miyoko’s chive cheese spread

1 cup shredded vegan cheese 

10 medium jalapeños 

2 cups all-purpose flour 

3 cups panko breadcrumbs 

1/4 cup nutritional yeast 

1 teaspoon garlic powder 

1 tablespoons onion powder 


Freshly ground black pepper 

Oil, for frying 


Combine cheese spread and shredded cheese together. Set aside. 

Whisk 1/2 cup water with the flour to create a slurry. The consistency should be thick, like pancake batter. 

Combine breadcrumbs, nutritional yeast, onion and garlic powder, salt and pepper. Mix well. Set aside.

Make an incision in the jalapeños and scoop out veins and seeds.

Fill with cheese filling, dredge in the flour slurry and then roll in pancko breadcrumbs. Do this twice for thicker coating. 

Refrigerate for an hour to set. 

Preheat the oven to 325 degrees F.

In a deep fry pan, heat about ¾ of an inch of oil to 325 degrees F and fry jalapeño’s until golden brown. 

Hold in 325 degree oven for 10 minutes until serving. 

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Chive Jalapeño Poppers

Chive Jalapeño Poppers

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