Plant-Based Jalapeño Poppers

Ingredients

• 12 jalapeno peppers
• 8 oz Follow Your Heart Dairy-Free Cream Cheese
• 2 tbsp fresh cilantro, finely chopped
• 2 tbsp scallions, finely chopped
• 1 tsp garlic powder
• 1 ½ tsp salt
• 1 tsp onion powder
• 2 tsp old bay seasoning
• 1/3 cup Follow Your Heart Dairy-Free Fiesta Blend Shreds
• ½ cup plain breadcrumbs
• 3 tbsp vegan butter, melted
• Follow Your Heart High Omega Vegan Ranch Dressing *for dipping

Instructions

1. Preheat your oven to 425°F, and line a large baking sheet with a cookie cooling rack so that the jalapenos are raised up above the tray.
2. Cut off the top 1/3 of each jalapeno, and remove the membranes & seeds from inside the jalapeno. Place them on your baking tray.
3. In a bowl, combine your room temperature cream cheese, fiesta shreds, garlic powder, salt, onion powder, cilantro, & scallions until well mixed. Fill each jalapeno full with the cream cheese mixture & place them back on the tray.
4. Place in the oven for 13-15 minutes, until the peppers are tender and the cheese is all bubbly.
5. While those are in the oven, melt your vegan butter and mix it in with your breadcrumbs, old bay seasoning, and salt to taste until a “wet sand” texture forms.
6. After the jalapenos are ready, sprinkle with some breadcrumbs, switch your oven to broil, and broil until the breadcrumbs are golden brown.
7. Allow to cool for a few minutes, then serve with ranch dressing for dipping!