Vegan Jalapeño Poppers

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    45mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    518

This recipe transforms a popular Tex-Mex snack into an equally delicious vegan version, loaded with plant-based cheese for a spicy, crispy mouthful that everyone can enjoy. As is often the case with any jalapeño popper, resist the urge to take a bite immediately after frying to avoid molten cheese-induced burns to your mouth!

recipe updated May 12, 2025

Ingredients

  • Jalapeño pepper icon
    Jalapeño pepper
    8
  • Vegan cheese icon
    Vegan cheese
    100 g
  • Water icon
    Water
    as needed
  • Vegan cream cheese icon
    Vegan cream cheese
    180 g
  • Smoked paprika icon
    Smoked paprika
    ¼ teaspoon
  • Ground cumin icon
    Ground cumin
    ¼ teaspoon
  • Sea salt icon
    Sea salt
    ¾ teaspoon
  • All purpose flour icon
    All purpose flour
    300 g
  • Black pepper icon
    Black pepper
    ¼ teaspoon
  • Water icon
    Water
    350 g
  • Panko breadcrumbs icon
    Panko breadcrumbs
    100 g
  • Peanut oil icon
    Peanut oil
    as needed

Tools

  • kCook icon Stove
  • kCook icon Paper towels
  • kCook icon Cooking Chef XL
  • kCook icon Plate
  • kCook icon Large saucepan
  • kCook icon Medium bowl
  • kCook icon Medium bowl
  • kCook icon Small bowl
  • kCook icon Medium bowl
  • kCook icon Cooking chef xl bowl

Step preview

  1. Line a clean plate with paper towels
  2. Add water to a clean large saucepan
  3. Heat until boiling - high heat
  4. Add jalapeño pepper to the large saucepan
  5. Blanch - 2 min
  6. Transfer peppers to plate
  7. Add vegan cream cheese, vegan cheese, smoked paprika, ground cumin and sea salt to a clean medium bowl
  8. Stir until combined then set aside
  9. Add all purpose flour, sea salt and black pepper to a clean small bowl
  10. Stir until combined
  11. Add all purpose flour and water to a clean medium bowl
  12. Mix until combined
  13. Add panko breadcrumbs to a clean medium bowl
  14. Transfer cheese mixture to peppers
  15. Roll peppers in flour
  16. Then roll each pepper in flour and water mixture
  17. Roll peppers in breadcrumb mixture
  18. Add peanut oil to the Cooking Chef XL Bowl
  19. Heat with splashguard fitted until hot - 1 min, 180°C, Speed OFF
  20. Transfer peppers to Cooking Chef XL Bowl carefully
  21. Cook with splashguard fitted - 2 min, 180°C, Speed OFF
  22. Use a slotted spoon to carefully flip the peppers over
  23. Cook with splashguard fitted - 2 min, 180°C, Speed OFF
  24. Transfer peppers to plate
  25. Repeat the same with the remaining peppers
  26. Serve
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