I used to love jalapeño poppers years ago. But the thought of all that fried food kinda makes me sick to my stomach. I’ve been grilling my poppers for years and prefer them.
But sometimes I have a craving for them and don’t feel like going through the process of stuffing each pepper. So, I came up with this dip. Same ingredients as my grilled poppers, but quicker and easier.
I used Daiya shredded cheddar cheese (non dairy) and Tofutti cream cheese. However, you can use regular cream cheese and shredded cheddar cheese if you’d like.
The cool thing is, I’m growing my own jalapeños in my kitchen, so I can just make a tiny batch. I’ll give you the recipe for a batch using one block of cream cheese.
1 block (I think it’s 8 oz.) of cream cheese (let it sit at room temp for a bit to soften)
1 cup shredded cheddar cheese
8 – 10 jalapenos
Clean, seed and devein the jalapeños. If you like hot, leave more seeds, or leave some of the vein. Chop them up and put them aside.
Spread the cream cheese out in a small baking dish. 6×6 if you can, if you only have an 8×8, it will just be a thinner layer. Or, you could add more cream cheese to your liking.
Sprinkle the chopped jalapeños on top of the cream cheese.
Evenly spread the cheddar cheese on top of the jalapeños.
Bake until the cheddar cheese is bubbly, about 15 – 20 minutes. Serve hot with your favorite cracker.
I just made a tiny portion for me and Spiro and I was able to fit the little crock in our toaster oven. It was a nice little treat that I served with flax crackers.
I hope you enjoy this recipe. As always, I love reading your comments below. Thank you!