Your favorite spicy appetizer just got a healthy makeover! These Gluten-Free Baked Jalapeño Poppers are not only poppin’, but vegan, top-8 allergy-free, and require no oil. Filled with a delicious creamy hummus and crusted for crunchy perfection, this recipe will be gone in a flash!
Get ready to PARTAY on this fine Monday! I am super pumped to share these jalapeño poppers with you, not only because they are delicious (and spicy), but because there is a very funny story that goes with them. When I say these poppers are POPPIN’, I’m not using that word lightly. It’s a cautionary tale. One of jalapeños and a microwave…
It all started as I was innocently working away in the kitchen on these baked jalapeño poppers. I’d already took the risk in slicing and deseeding the hot peppers without gloves. I was careful (but breathing in the peppers for so long…not so good). They smelled and tasted delicious, mind you, that wasn’t the problem. I spent awhile tweaking the recipe and then photographing them; all while they obviously got cold and would need to be reheated again before anyone else could try them out.
My brother happened to be home from work, as this was 2 days after Christmas, so I called upon him to be my recipe tester guinea pig. He loves the spicy foods and of course all things with “game day” and “tailgating” in mind. I told him to grab one off the plate and heat it up a bit in the microwave. He grabbed a popper by the stem, threw it on a plate, and into the microwave for 20 seconds. And that’s when…it happened. I’m standing at the kitchen counter and out of the corner of my eye I see a FLASH and a SPARK. FIRE in the microwave!
This electrical burning smell and smoke starts filling the kitchen. My brother runs over and stops the microwave, opens the door, and allows all the smoke to really seep out. Thank goodness the smoke detector somehow didn’t get triggered (that thing is so loud and a pain to turn off). This all happened in just a few seconds, but my first thought was that he must have put something metal (like a fork or maybe foil) in the microwave. Upon closer inspection (after I opened all the windows, allowing the freezing December air to flow in and the acrid smell to flow out), it was the STEM of the jalapeño that somehow caught on fire. Still can’t figure out why though. This jalapeño had already been breaded and baked in the oven and unless I’m just really out of the loop, jalapeño stems are not made of metal.
The world may never know, but my word of caution…cut the stem off if you’re going to reheat these in the microwave…Maybe the spiciness is just so “next-level”, any added heat fro the microwave is just “too much” 😉 We are using some super crunchy and delicious salsa flavor Mozaics popped veggie and potato chips as our baked breaded and topping; along with some amped chili, cheezy, spiced Veggicopia hummus for that creamy popper filling! The typical jalapeño popper is filled with cheese and more cheese, then breaded and deep-fried. There is no dairy, no gluten, no egg, and no oily frying on Strength and Sunshine, so I had to health-ify and fix these up to be food allergy and celiac approved! I accomplished when I set out to do…microwave explosions and all!
Gluten-Free Baked Jalapeño Poppers
- Hummus Filing:
- 1 Cup Veggicopia Original Hummus (about 4 serving cups)
- 1 TB Nutritional Yeast
- 1 Tsp Chili Powder
- 1 Tsp Dried Cilantro
- ½ Tsp Cumin
- ½ Tsp Smoked Paprika
- For Jalapeños & Breading:
- 8 Jalapeño Peppers (Sliced lengthwise and seeds removed)
- 1 3.5oz Bag Mozaics Salsa Popped Chips (finely crushed)
- ⅓ Cup Corn Starch
- 2 Flax Eggs (2 TB Milled Flax Seed + 6 TB Water)
- Preheat the oven to 350°F.
- In a bowl, combine all the hummus mixture ingredients together and set aside.
- To prep the rest of your work flow for breading the jalapeños, pour the crushed bag of chips on a plate, place the corn starch in a shallow bowl, and mix together the flax egg in a separate bowl (allow to sit at least 5 minutes to gel).
- Place your sliced and deseeded peppers on a parchment lined baking sheet for easy access.
- Use and spoon and fill each of the jalapeños with the hummus mixture. Then dip the skin side of the jalapeño in the corn starch, then the flax egg, and then roll in the crushed chips. Repeat this process for all jalapeños.
- Sprinkle the excess crushed chips on the top of the jalapeños and press the crushed pieces down a bit so they stick to the exposed hummus.
- Bake the jalapeño poppers in the oven for 20-25 minutes until golden brown.
And that, my friends, is how you make a POPPIN’ jalapeño popper! Perfect for game day eats, the Super Bowl, any party or gathering, etc. Some call it a “man’s food”, some call it a super spicy bite, I call it delicious with a dash of danger (if you know what I mean 😉 ). During these cold winter months the more heat we can bring, the better, right? And health-ifiying those loaded American classics seems to be an easy job to conquer when we break out the Mozaics!
So tell me:
+ Have you ever actually started a fire in your kitchen? There’s been some close calls 😉
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