These Eloté-Inspired Vegan Jalapeño Poppers with Bacon Bits are baked instead of fried and brimming with delicious smoky, savory flavors. They’re easy to make, and every bite is jam-packed with creamy, cheesy, crave-able goodness. These homemade stuffed peppers are the ultimate meatless appetizer and perfect game-day snack for football season. This go-to recipe is beyond delicious and just might be one of your new spicy favorites!
Easy Vegan Jalapeño Poppers Ingredients
- 10-12 Medium to Large Jalapeño Peppers
- Vegan Mayo
- Frozen, Fire-Roasted Corn – Grilled corn on the cob, regular canned corn, or frozen corn kernals also work
- Green Onion
- Chili Powder – Smoked paprika or chile lime seasoning can also be used
- Cayenne Pepper – Adjust to your desired amount of heat
- Garlic
- Dairy-Free Cream Cheese – Kite Hill Chive Cream Cheese is perfect for this recipe
- Dairy-Free Parmesan, Mozzarella, Pepper Jack, or Cheddar Cheese
- 1 Batch Vegan Bacon Bits
Cilantro Lime Aioli Ingredients
- Vegan Mayo
- Cilantro Leaves
- Jalapeño
- Garlic
- Lime Juice
- Cumin
- Salt
How to Make Homemade Eloté-Inspired Stuffed Jalapeño Poppers
- Start by making your TVP bacon bits (TVP is textured vegetable protein and can be found at most large supermarkets, health food stores, or online)
- Slice jalapeño peppers in half lengthwise, keeping the stem intact if you can.
- Using a small spoon and paring knife, scoop out the seeds and membranes and discard them.
- Prepare the filling: In a medium-sized bowl, combine the mayo, cream cheese, shredded cheese, corn, minced garlic, spices, half of the homemade bacon bits, and green onions.
- Add the cheese mixture to the jalapeños and bake. Spoon the mixture evenly into the jalapeños and place them on a baking sheet. Bake for 18-20 minutes or until the jalapeños are tender-crisp.
- Make the Cilantro Lime Aioli. While poppers are in the oven, make the aioli by blending all ingredients in a small blender until creamy.
- When the jalapeños are done baking, add the other half of the bacon bits to the top and serve with cilantro lime aioli.
Tips for Slicing and Baking Your Peppers
Wear Gloves and try not to touch your face, especially your eyes!
The spice in jalapeños is found in the seeds and inner membranes. To reduce the heat, scoop out all of the (light-colored) inner membrane and seeds. I use a paring knife and a grapefruit spoon because of the serrated edges, and they work perfectly for this task. If you like heat, leave some intact with a few seeds.
When you cut the jalapeños, try to keep the stem intact on both halves (strictly for appearance because don’t those curly little stems look so cute?!?).
I bake these poppers for about 16-18 minutes, enough to soften the peppers but still leave a little crunch. You don’t want them too soft or soggy, as this can make them hard to pick up.
Most of the jalapenos should lay flat, but occasionally you’ll get a tipsy one that wants to lean to the side. You can slice a thin layer off the bottom so that it’s level or lean it up against another sturdy pepper for support. If you lose a little filling during the baking process, just scoop it back into the pepper before serving.
Air Fryer Vegan Jalapeño Poppers
You can save time and make these jalapeño poppers in the air fryer instead of the oven. Here’s how:
Place the stuffed jalapeños in the basket of an air fryer. Cook at 370°F for 8-10 minutes, or until the cheesy middle has melted and the jalapeños are tender-crisp. When done, add the other half of the bacon bits to the top and serve with cilantro lime aioli.
There’s really no compromise when it comes to vegan cooking. It’s better for us, for the animals, and for our environment, so make this pizza and share it with someone you love – whether they’re vegan or not!
If you make this recipe, let me know! Please leave a comment, rate it (once you’ve tried it), and be sure to tag me. And, make sure to follow MNVegHead on Instagram, Facebook, and Pinterest!
Lots of love, Allison
More Recipes
Vegan Sausage Stuffed Mushrooms
Vegan Jalapeño Poppers with Bacon Bits – Eloté-Inspired
Ingredients
- 1 Batch Vegan Bacon Bits
- 12 Jalapeño Peppers (Medium to Large)
- ¾ Cup Frozen Fire-Roasted Corn
- ⅓ Cup Vegan Mayo
- ⅓ Cup Vegan Cheese (Mozzarella, Parmesan, Pepper Jack, or Cheddar)
- ⅓ Cup Vegan Cream Cheese
- 1 Green Onion Thinly Sliced
- 1-2 Garlic Cloves Minced
- 1 Teaspoon Chili Powder
Cilantro-Lime Aioli
- ¾ Cup Vegan Mayo
- ½ Cup Cilantro Leaves
- 1 Jalapeño Seeds Removed
- 1 Garlic Clove
- 1 Tablespoon Lime Juice
- ½ Teaspoon Cumin
- ¼ Teaspoon Salt
Instructions
- Preheat oven to 400°F
- Slice jalapeño peppers in half lengthwise, keeping the stem intact if you can.
- Using a small spoon and paring knife, scoop out the seeds and membranes and discard them.
- Prepare the filling: In a medium-sized bowl, combine the mayo, cream cheese, shredded cheese, corn, minced garlic, spices, half of the homemade bacon bits, and green onions.
- Add the cheese mixture to the jalapeños and bake. Spoon the mixture evenly into the jalapeños and place them on a baking sheet. Bake for 18-20 minutes or until the jalapeños are tender-crisp.
- Make the Cilantro Lime Aioli. While poppers are in the oven, make the aioli by blending all ingredients in a small blender until creamy. Add water, one tablespoon at a time, if too thick.
- When the jalapeños are done baking, add the other half of the bacon bits to the top and serve with cilantro lime aioli.
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