Jalapeno Poppers
Prep time
Cook time
Total time
Serves: 24 poppers
  • Poppers:
  • 12 jalapeƱos, halved and de-seeded
  • 30 shrimp, cooked and cut into chunks
  • 2 tomatoes, diced
  • 1 4oz can fire-roasted hatch chilis
  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh cilantro, chopped
  • 1 tsp onion powder
  • 1 tsp fresh lime juice
  • sea salt and ground pepper to taste
  • Cheese Sauce:
  • 1 cup cashews (soaked if you aren't using a high-speed blender)
  • ½ cup water
  • 1.5 Tbl nutritional yeast
  • 1 Tbl fresh lemon juice
  • 1 tsp miso paste (I use chickpea)
  • 1 tsp ume plum vinegar (or ½ tsp sea salt)
  • 1 large garlic clove
  1. Preheat the oven to 375F
  2. Place the halved jalapeƱos cut-side-up on a parchment lined baking sheet.
  3. Add all cheese ingredients to a high-speed blender and process until smooth and creamy. Place cheese in a mixing bowl and toss in shrimp, tomatoes, chilis, parsley, cilantro, onion powder and lime juice until well-combined.
  4. Scoop about 1 Tbl (depending on size of pepper) into each pepper. Place in oven for 35-40 minutes until toasted brown on top.
  5. Serve immediately or refrigerate and re-heat when ready to eat.
Recipe by Healthy Julie at http://healthyjulie.com/jalapeno-poppers/