I am obsessed with these Poblano Poppers!! Unlike, normal jalapeño poppers, these are dairy-free, protein-packed and baked, not fried. So, it’s not the worst thing I could be obsessed with, right?!
I use poblano peppers instead of jalapeños because they’re big enough to stuff with a generous amount of creamy goodness and they’re a little more mild in spice compared to jalapeños!
The filling is made with my Homemade Almond-Based Sour Cream with some added cheesy, spicy flavors: Nutritional Yeast, Chipotle in Adobo Sauce, Cumin, Smoked Paprika, etc.
They’re breaded in my Homemade breading and topped with an extra dash of smoked paprika.
Whenever I make these babies, I have to make my Homemade Vegan Ranch to go with them! It’s the perfect cool and creamy dipping sauce for these poppers.
They make a great appetizer but, honestly, I usually always end up eating two of them as a meal. They’re just so tasty!
They also have a whopping 12 grams of protein in each popper! So really you’re doing your body a favor when eating these. (;
When you make them (if you don’t you’re are definitely missing out!!), don’t forget to tell me about it! Find me on Instagram an Facebook and make my day! (:
Baked Poblano Poppers (V/GF)
If you like jalapeno poppers, then you'll love these Baked Poblano Poppers!
Ingredients
Filling
- 1 1/2 cups raw blanched almonds soaked in water for at least 4 hours
- 1 green onion (including the white part) chopped
- 1/2 cup filtered water
- 1/4 cup lemon juice
- 1/4 cup nutritional yeast
- 1 tbsp fresh chives finely chopped
- 1 tbsp chipotle in adobo sauce
- 1 tbsp apple cider vinegar
- 1/2 tsp Himalayan salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp turmeric powder
- 1/4 tsp smoked paprika
- 1/4 tsp ground cumin
- 4 large poblano peppers (for stuffing)
Breading
- 1/2 cup chickpea or gluten-free all-purpose flour
- 1 tsp black pepper
- 1/2 tsp salt
- 1/2 tsp red pepper flakes
- 1/2 tsp garlic powder
- 1/2 cup unsweetened nondairy milk (I use almond milk)
- 1 cup gluten-free breadcrumbs (I use Glutino’s brand)
Ranch
- 1 cup vegan mayo (I use Follow Your Heart’s brand)
- 1/2 cup vegan buttermilk *see notes
- 2 garlic cloves peeled and minced
- 2 tbsp white onion minced
- 2 tbsp green onion minced
- 2 tbsp fresh dill minced
- 1 tbsp parsley minced
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
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Preheat oven to 400 degrees F and line a baking sheet with parchment paper. Set aside.
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Drain the water from the almonds after soaking. Transfer the almonds to a food processor or blender along with the remaining filling ingredients, besides the poblano. Process/blend until smooth and creamy, about 3-5 minutes.
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While the filling is blending, make the breading. In a bowl, mix together all of the breading ingredients, besides the breadcrumbs, until smooth and thoroughly combined. Set aside.
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I’m a separate bowl, add the bread crumbs. Set aside.
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Cut the very tops off of each peppers and gut out any seeds. Stuff each pepper with enough filling to fill each pepper completely.
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Brush the peppers with the breading mixture one at a time. You’ll want to do this with the pepper in or hovering over the top of the bowl of the breading mixture. Brush as thick of a layer as possible and then immediately dip the pepper in the bread crumbs. You’ll want to do this by holding the pepper with one hand while toss the crumbs in the pepper with your other hand, making sure the filling doesn’t fall out. Transfer pepper to prepared baking sheet and repeat with the remaining peppers.
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Bake the peppers for 20 minutes.
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While peppers are baking, make the ranch whisking all of the ranch ingredients together in a bowl. Let chill in the refrigerator until ready for use.
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Let peppers cool slightly before serving. Enjoy!
Recipe Notes
- To make vegan buttermilk, whisk 1/2 cup of unsweetened almond milk (or any other unsweetened nondairy milk) together with 1/2 tbsp lemon juice or apple cider vinegar. Let sit until it curdles, about 5-10 minutes.
