Baked Jalapeño Poppers

Difficulty: Easy-Medium

Makes 12

For a long time I had doubted the existence of fresh jalapeños because I sure as hell hadn’t seen any. Last weekend I couldn’t believe my eyes when I spotted a basket of glossy, green chilies in the distance at the supermarket so naturally I grabbed as many as I could and got to thinkin’ about a recipe. Here is that recipe.

Feel free to go ahead and fry these bad boys if you want to, I won’t judge you. I may even try it one day myself when I can be bothered dealing with a deep-fryer situation. Today is not that day.


  • 12 fresh jalapeños
  • 2/3 cup vegan cream cheese
  • Handful of chives, finely chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Pinch of salt
  • 2/3 cup soy milk
  • 1 teaspoon apple cider vinegar
  • 1/2 cup plain flour
  • 1 cup panko breadcrumbs
  • 1 tablespoon dried parsley

Lime Mayo

  • 1/2 cup vegan mayonnaise
  • Juice of 1/2 lime

Jalapeno Poppers


  1. Preheat oven to 200°C and line a tray with baking paper.
  2. Cut each jalapeño down the longest edge, just a little to one side so you don’t cut through the stalk.
  3. Scoop out the seeds and remove any other bits from the inside, make sure you keep the right halves together and set aside.
  4. In a bowl, combine the vegan cream cheese, chives, garlic powder, onion powder and salt. Mix until smooth and creamy.
  5. Spoon the mixture into each half of the jalapeño and put back together, securing with a toothpick. Repeat with the remaining jalapeños.
  6. In a shallow bowl or dish, whisk together the soy milk and apple cider vinegar.
  7. In another shallow bowl or dish, add the plain flour.
  8. In one more shallow bowl or dish, mix together the panko breadcrumbs and parsley.
  9. Gently dip each jalapeño into the soy milk mixture, then coat with flour, back to the soy milk and then finally coat with breadcrumbs.
  10. Place the jalapeños onto the baking tray, spray with olive oil and bake for 30 minutes or until golden.
  11. While baking, mix together some vegan mayo and lime juice to make a dipping sauce.
  12. Serve immediately (don’t try to remove the toothpicks before serving, I learned this lesson the hard way.)

Jalapeno Poppers

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  • Chelsey

    Yum! Gorgeous food photography.

    • Chelsey

      Thanks, Chelsey! This makes it look like I commented myself haha! 😉