Wednesday, August 10, 2011

Stuffed Jalapenos

I was given a large bag of fresh jalapenos and did not want them to go to waste, so I created this recipe.  These are amazing with Katherine Lawrence's vegan ranch dressing.  Follow the link for the newsletter to get her recipe.

Stuffed Jalapenos

6-8 large jalapeños
8 oz vegan cream cheese
8 oz vegan sour cream
2 tablespoons vegan mayo
2 tablespoons nutritional yeast
4 tablespoons southwest seasoning
2 teaspoons chili powder
¼ cup olive oil

 Wet mix:
½ cup flour
½ cup soy milk

Dry Mix:
¼ cup flour
¼ cup cornmeal
¼ cup breadcrumbs
½ teaspoon chili powder

 Heat oven to 400 degrees.  Cut slit in jalapeños leaving the stem. Scrape out all the seeds.   Whip together the cream cheese, sour cream, mayo, and spices.   Pipe mixture into the jalapenos.  Mix the flour and soy milk together for the wet mix.  Mix the flour, corn meal, bread crumbs and seasonings in a large bowl.  Coat peppers in the wet mixture and then coat in the dry.  Place peppers on a baking stone and bake for 15 minutes.  Coat peppers with oil and cook for 10 minutes to brown.

I submitted this recipe for the July Plant Based Health Newsletter  You can find great mexican food recipes in the newsletter.  All vegan!!

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