Gluten-Free Baked Jalapeño Poppers (Vegan, Allergy-Free)
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!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 16 1x
- Category: Appetizer
- Cuisine: Mexican
Ingredients
Scale
- Hummus Filing:
- 1 Cup Veggicopia Original Hummus (about 4 serving cups)
- 1 TB Nutritional Yeast
- 1 Tsp Chili Powder
- 1 Tsp Dried Cilantro
- 1/2 Tsp Cumin
- 1/2 Tsp Smoked Paprika
- For Jalapeños & Breading:
- 8 Jalapeño Peppers (Sliced lengthwise and seeds removed)
- 1 3.5oz Bag Mozaics Salsa Popped Chips (finely crushed)
- 1/3 Cup Corn Starch
- 2 Flax Eggs (2 TB Milled Flax Seed + 6 TB Water)
Instructions
- 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.
Nutrition
- Serving Size: 2