Do you have a game plan for your Super Bowl snacks yet? These vegan jalapeno poppers will definitely be a MVP! I originally made a double batch of these over the holidays, and they were gone in a snap. Let me know if you make them!


24 jalapeno peppers (use mini bell peppers for less spicy poppers)

8 oz cream cheese (recommend Tofutti or Kite Hill)

8 oz Good Foods queso dip

8 oz Violife shredded cheddar cheese

Salt to taste

½ cup panko

1 tbs taco seasoning


1 Soften cream cheese on counter for 1 hour

2 Preheat oven (or air fryer) to 400F

3 Wash and dry peppers and cut them in half. If using jalapenos, then scoop out the seeds and membranes and put them to the side. If using mini peppers, then discard insides

4 Optional step if you like spicy – chop the jalapeno insides in a food processor and mix into softened cream cheese

5 Fold in queso dip and add shredded cheese. Taste mixture and add salt if needed

6 Using a spoon, fill each pepper slightly overflowing over the top

7 Mix panko and taco seasoning. Top each pepper with this panko mixture

8 Bake in oven for 15-20 min or until golden brown

9 Let cool slightly (if you can wait!) We found them delicious on their own but you can certainly dunk the poppers in a dip if you prefer

Tags: Mexican, Sides

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