Chipotle jalapeño poppers

Jalapeño poppers, for many people, are not to be messed with. Their simplicity and deliciousness rely on a short list of ingredients that includes a ton of dairy—and sometimes pork if you like to wrap yours in bacon. Making a craveable popper without any of these things is a challenge, but ’tis the season.

Our version uses plant-based cream cheese, of course, but we doctored it up with nutritional yeast (for umami), scallions, garlic, and our favorite flavor weapon: chipotle in adobo sauce. They’re not topped with crispy bacon, but rather crowned with a generous sprinkling of crushed tortilla chips. You probably won’t miss the cheese or the pork in these halftime hotties.

Chipotle Jalapeño Poppers

Yield: 12 poppers

Ingredients:

• 6 jalapeños, halved lengthwise and seeded
• 4 ounces plant-based cream cheese, softened
• 3 tablespoons nutritional yeast
• ¼ cup lightly packed cilantro leaves, finely chopped
• 2 scallions, greens thinly sliced
• 1 large garlic clove, grated
• 1 chipotle in adobo sauce, finely chopped
• 1 teaspoon lime zest
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper, plus more to taste
• ¼ cup finely crushed tortilla chips

Procedure:

1. Preheat oven to 400 degrees F. Line a large baking sheet with a baking mat or aluminum foil.
2. In a medium bowl, stir together the cream cheese, nutritional yeast, cilantro, scallions, garlic, chipotle, lime zest, and ¼ teaspoon each salt and pepper.
3. Arrange the halved peppers on the prepared sheet tray. Season the insides with a pinch of salt and pepper. Stuff the peppers with cream cheese mixture (about 2 teaspoons each) so that there’s a slight dome on top. Sprinkle the crushed tortilla chips evenly on top.
4. Transfer to the oven, and bake for 30 to 35 minutes, until golden brown. Let cool for 5 minutes, then serve warm.

Notes and Substitutions:

• The fully baked jalapeño poppers will last in the fridge, covered, for 3 days. Gently reheat in the oven until warmed through. Additionally, you can prepare them the night before and top with the tortilla chips right before baking.