Monday, January 27, 2020

7 Ways to Make Healthier Queso

how to make healthier queso

While certainly not a football-specific food, queso will surely show up on lots of tables where people are watching the big game. If you have an urge to make the classic cheese dip a little healthier, there are several ways to go about it without losing flavor.

The most popular recipe is probably the one involving a whole brick of plasticky orange Velveeta, which is admittedly delicious when melted to its perfectly gooey, salty state, especially if there’s a can of Ro-Tel involved. But if you have misgivings about highly processed foods, or if you’re trying to stick to a plan of healthier eating in general, or if you can’t eat any dairy at all, there are several other appealing options to satisfy your queso craving! Let us count the ways.

1. Use Real Cheese

real cheese queso dip

Texas Queso Dip from Chowhound

While a bowl full of various dairy products may not be the healthiest thing ever, if you’d rather avoid preservatives and additives, make high-falutin’ queso with high-quality cheese and whole milk, organic by all means. Just keep stirring and you will eventually achieve the smooth texture you’re after. Get our Texas Queso Dip recipe.

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2. Use Lighter Cheese (And Other Dairy)

chilled low fat chili con queso dip with cottage cheese

Chilled Chile con Queso Dip from Lisa Fain on Chowhound

There are plenty of “skinny queso” recipes out there, usually involving things like low-fat cheese and skim milk, or even a combo of almond milk and non-fat Greek yogurt. If you’re willing to subvert your expectations, you could try this creamy Chilled Chile con Queso Dip recipe made with cottage cheese and diced avocado. Okay, so it’s not the ooey-gooey, lift-a-chip-three-feet-in-the-air-to-watch-the-cheese-stretch-forever queso you may dream of, but it is an interesting, relatively healthy choice with plenty of flavor from jalapeños, onion, garlic, cilantro, and cumin.

3. Call on Cauliflower


It can do so much, from standing in for wings (as in our Buffalo Cauliflower with Blue Cheese Dip recipe) to serving as rice—it should be no surprise, then, that people have figured out how to make dip with it too. This paleo version combines blended cauliflower with coconut milk, nutritional yeast, and seasonings, for a perfectly creamy dip you can serve warmed up or at room temp. Feel free to add more spices if you like things hotter. Get the Paleo Cauliflower Nacho Cheese recipe.

4. Substitute Sweet Potatoes


You can either add puréed sweet potatoes to the usual cheese for a slightly lighter and more nutritionally dense dip (pictured above), or you can make a vegan version with sweet potatoes and zero dairy (in which case, you don’t get quite that same oozy texture). You can also make vegan queso with regular potatoes, plus “nooch” (cheesy-tasting nutritional yeast) and non-dairy milk.

5. Choose Cashews


Cashew nuts commonly replace cream cheese in vegan cheesecakes, and it turns out they can also make a killer vegan queso. It’s just a matter of soaking them until soft, then blending them really well with a few other ingredients, including jalapeños, nutritional yeast (there’s a good reason it’s in so many “cheesy” vegan dishes), and spices. Creamy, cheesy-tasting, and a lovely yellow-gold, this one’s a clear winner. Get the Roasted Jalapeño Vegan Queso recipe. (Or you can do cashew queso blanco if you prefer.)

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6. Add Veggies to the Dip Itself

spinach queso blanco cheese dip

Spinach Queso Blanco from Lisa Fain on Chowhound

If you have your heart set on a truly cheesy dip, you can still add some vegetables to the mix, like in this Spinach Queso Blanco recipe. Baby spinach is sautéed with garlic and roasted Anaheim chiles, then stirred into a warm, smooth, gooey blend of white American cheese and whole milk. Feel free to double the amount of greens, so you have something more akin to Tex-Mex warm spinach dip—because nobody doesn’t like warm spinach dip. Adding fresh pico de gallo bumps the vegetable content even higher, so you can feel a little more virtuous even as you’re scraping the bottom of the bowl. If you’re not a spinach fan, consider stirring in other stuff, from corn kernels to diced sautéed bell peppers and onions.

7. Serve It With Healthier Chips (And Chip Replacements)


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That time I made SALSA CON QUESO… vegan … with just real food … and real quick ….and absolutely real delicious! . Sponsored by @redgoldtomatoes! 🍅 . . In other words LIFE CHANGING SALSA CON QUESO that will blow your mind and impress your taste buds. IT TASTE LIKE REAL CHEESE 👏💯 💃🧀 And it’s secretly Whole 30 😲. Just sayin 🌶 . . So what’s in it? Glad you asked! . • Tex-Mex Green Chile & Tomatoes 👈🏻 Red Gold 🍅 • Cooked Potato, Carrot, Cauliflower 🥕 • Olive oil • Lemon Juice • Garlic and Onion powder • Nutritional Yeast • Chili powder or Chili sauce . What the what?!! I know, I’m still in shock too. In fact, I’ve made three batches already and put this salsa con queso “cheese” on just about EVERYTHING! . . Gather the family and let everyone dive on in. Dip that chip! Don’t tell them it has veggies and let them be shocked. 🙊. 👌 . . RECIPE 👉👉 https://www.cottercrunch.com/vegan-salsa-con-queso *Clickable link in profile* . . . ‪.‬ . . . . . @thefeedfeed #bhgfood #paleovegan #whole30 #feedfeed #plantbased #onmyplate #wholefoods #spoonfeed #queso #buzzfeast #plantpower #EASYrecipe #healthyrecipes #f52grams #ad #onthetable @buzzfeedfood #foodgawker #eattheworld

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Greasy, crunchy tortilla chips are a perfect partner to queso, but it’s alarmingly easy to eat about five times the recommended serving size. Choose healthier chips at the store (whole grain, for instance, or black bean chips for your gluten-free folks), but also offer a vibrant assortment of raw veggies—anything crunchy, from carrots and bell peppers to broccoli and cauliflower, even more uncommon vegetables like kohlrabi and romanesco. If you’re doing the Whole30 thing, you can also bake homemade plantain or sweet potato chips to go with your legitimately delicious dairy-free queso.

Related Video: The Queen of Vegan Cheese, Miyoko Schinner, Shows Us How to DIY



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Made in Miami: A First-Generation Cuban-American Reflects on Merienda, the Best Meal of the Day

Is there any food-loving culture that doesn’t adore a good snack? One Miami-born writer remembers his favorite Cuban dishes (and American treats) served at the merienda hour at his grandmother’s house.

Long before I even knew the word “brunch” existed, my favorite meal of the day was the other fourth meal of the day: merienda. A tradition that made its way from Spain to Cuba to my Miami childhood, merienda nestles snugly between lunch and dinner, typically around 3 p.m. (lining up perfectly with my after-school life). My abuelo would pick me up from school and take me to abuela’s house, where I would hang out until mom was done working. Five days a week, while I was busy enjoying the very best era of after-school cartoons, my abuela did her level best to fatten me up. Her home cooking was such an integral part of my childhood and here are a few of my all-time favorite meriendas.

Platanos

True to her Cuban heritage, there was one staple you could always find in the kitchen: platanos (or “plantains,” if you’re feeling really Caucasian). Tostones, mariquitas, maduros, sopa de platano…the only thing my grandmother didn’t make out of platanos was patio furniture. From salty and crunchy (mariquitas) to sweet and squishy (maduros), she had a platano recipe for every bit of the spectrum. Get our Sauteed Plantains recipe.

Fried Steak, Fried Eggs, and Fries

Another of my favorite go-to Cuban dishes was Bistec Empanizado (think chicken-fried steak, but thinly pounded and served without gravy). When this wasn’t paired with white rice, it was french fries, and there was usually a fried egg on top. No, I was not bulking up for a heavyweight lifting competition, just living my best life. Again, the fact that I didn’t develop high cholesterol before high school is nothing short of a miracle. Get our Black Bean Cakes with Fried Eggs recipe.

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Americana

I don’t know if this is a thing for all first-generation Americans, but growing up in Miami’s very Cuban culture, there was some unspoken imperative to be “Americanized”—to know the culture and speak the language. Although abuela demanded that my sister and I speak Spanish while we were at her house, she would add hot dogs, French fries, homemade cheeseburgers, and cherry pies to her merienda repertoire. For a telltale Cuban twist on burgers, just add a heaping pile of crispy shoestring fries. Find me a 7-year-old who doesn’t want to eat like this.

Chicken Divine*

Funny story about this dish: I’ve called it by the wrong name my entire life and I don’t plan to stop anytime soon. Shredded chicken smothered in cream and cheese, Abuela’s famous Chicken Divan was nothing short of divine.

Cuban Bakeries: Cornucopias of Sweet Confection

There is an entire wing of the Cuban food pyramid dedicated solely to pastries (or pastelitos). The funny thing is, no one really makes homemade pastelitos, but everyone has their own go-to bakery. Pastelitos come in many shapes and forms: from the savory de carne, to the sweet de guayaba, and cream cheese rich de queso, to name just a few. Get our Cream Cheese Pinwheels recipe.

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My Heart Is in Havana

My grandmother came over from Cuba in 1960 with her 5-year-old daughter in tow, just months after becoming a widow (my grandfather had died suddenly of a brain tumor). Shortly after Castro had swept into power and took my grandparents’ property, they came to the United States and got themselves a piece of the American dream. They built lives for their children, who went on to build better lives for their grandchildren. I am forever indebted to my family for the life I have today, and I honor the memory of my abuela by cooking and, most importantly, feasting on these special dishes from my childhood.

See More Miami

Meet Goya: One of America’s Oldest Hispanic-Owned Food Companies
Food Halls Are More Popular Than Ever in Miami
These Miami Desserts Are Equal Parts Beautiful and Delicious


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Oven Baked Sweet Potato Fries

These oven baked sweet potato fries are so addictive! Wedges of sweet potatoes, tossed with oil, sprinkled with spices, and baked at high heat until browned and crispy at the edges.

Continue reading "Oven Baked Sweet Potato Fries" »



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Chowhound Breville Smart Oven Air Giveaway

The holidays are behind us and that means we might try to rebound with some healthy eating habits. Luckily there are some advanced technologies making that a whole lot easier, and more delicious, than ever before. We’re back again with another amazing Chowhound giveaway —#chowgiveaway—and this time it’s a Breville Smart Oven Air going to one lucky reader.

What’s so smart about it? Glad you asked. The sleek Breville Smart Oven Air uses precision control and super convection technology to not only cut down on cooking time for roasted chicken, turkey and tenderloins, but it also has the ability to air fry—or mimics the results of traditional deep-frying without any of the greasy, fatty oil. Heck yes!

Make crispy french fries, onion rings, chicken wings and more with a fraction of the calories. Or use it as a dehydrator for easy veggie chips or protein-packed jerky. Valued at $499 the Breville Oven Air has received high technical marks from home chefs and experts alike and will help kick your healthy eating pledge into high gear. And that’s definitely not hot air.

Related Reading: The Best Air Fryer Recipes You Didn’t Know You Could Make

To enter and win this great prize, all you need to do is fill out the form below between Jan. 17, 2020 and Jan. 31, 2020, 11:59 p.m. PT, read the official rules, and accept the terms and conditions. After you’ve filled out the form, you will have the opportunity to get extra entries by following or liking our social media channels, resulting in six possible ways to enter. The more you participate, the greater your chances of winning.

Fill out the form below to enter to win:

If you have trouble with the above form please go here.



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This Roasted Beet and Burrata Kale Salad Is Meatless Monday Perfection

Those cold, cold winter days are often filled with simmering soups and pots of meaty Bolognese on the stove. And while those are certainly excellent ways to use winter vegetables and make the most of a snow-capped day, there’s another rather unsung method of cooking those knobby, tough vegetables: roasting. 

“Cooking for Good Times,” a cookbook featuring simple yet delicious recipes by Chicago chef Paul Kahan, has a very good guide for prepping, roasting, and marinating root vegetables, which can be found below. Roasting helps bring out the sweet flavors of root vegetables, caramelizing and charring them in the process, so they boast a tenderness and sugary bite not often found when steamed or sautéed.

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Paul recommends that the vegetables—ranging from beets to radishes and turnips—should be chopped into bite-sized chunks, thrown into a hot overproof pan shimmering with oil, and roasted until crisp on the outside and tender on the inside. After the vegetables come out of the oven, they can be tossed with Paul’s herby, oil mixture peppered with vinegar and chile flakes. 

Related Reading: How to Sneak Vegetables Into Your Super Bowl Party Menu

Once you’ve got the process down, just about anything can be roasted. So take on Paul’s recipe for roasted and marinated beets with burrata, charred kale, and hazelnut vinaigrette. This meatless standalone is an exciting, salad-like dish that can be served as a side or as a main. The kale is marinated with a mix of cheese, garlic, honey, chile flakes, and lemon zest before it’s charred, tossed with a hazelnut- and herb-studded vinaigrette, and slung with a heaping of crisped-up purple beets. The entire thing is rounded out with a gooey, salty round of burrata, leaking with olive oil and flaky sea salt. It’s Meatless Monday done right.    

Reprinted with permission from Cooking for Good Times by Paul Kahan, copyright (c) 2019. Published by Lorena Jones Books, a division of Penguin Random House, LLC.

Prep, Roast, and Marinate Root Vegetables 

This technique is perfect when you’re cooking for friends and family because it takes way less time than roasting the vegetables whole—thirty to forty minutes tops—and they can be roasted ahead, which just means they spend more time hanging out in their tasty marinade in the fridge. Then they’re ready to be tossed back in the pan to be crisped up again—or not. They’re delicious at room temperature, or even served cold. It’s the kind of thing you want to have in your back pocket.

Prep

Preheat the oven to 350°F. Depending on the size and type of the root, peel it or not. Peel the dirty, gnarly beets. Sweet potato skins soften up when roasting, so leave those on. For thinner-skinned turnips, a good scrubbing will do.

Cut the roots into chunks; I like them about 1 inch thick and 2 inches long. Cut the round roots through the equator and chunk them up from there. For sweet potatoes, cut them in half lengthwise, then again lengthwise, and then into 2-inch pieces. If you can find baby sweet potatoes, just cut those in half. There’s no wrong way to do this; just keep all of your vegetables similar in size and shape so they cook evenly.

Roast

Preheat an ovenproof sauté pan large enough to hold the root vegetables in one layer over medium-high heat. Add the rice bran, grapeseed, or olive oil and continue heating until the oil shimmers and is thinking about smoking. Carefully add the roots and let them caramelize on one side, 2 to 3 minutes. Check to make sure they’re not burning—lower the heat if they’re scorching in some spots. Give the roots a toss in the pan (tongs work, too) and season with the salt, sugar, and pepper. Add the thyme and rosemary and transfer the pan to the oven. Cook until the vegetables are lightly browned and tender. Start checking with the tip of a sharp knife after 6 minutes and continue to check every 5 minutes. They’re done when they’re easily pierced all the way through. The beets will cook in about 30 minutes, the turnips in just 10 minutes or less, and the sweet potatoes in 20 minutes. This will depend on the age, variety, and cut of the vegetable, so use your senses (including common sense) and check often.

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Marinate

Spoon the roasted vegetables into a large bowl. Discard the herb stems. Add the orange juice or vinegar, extra-virgin olive oil, and chile flakes. Toss until well coated.

Serve

You can serve at this point, or store in the fridge for up to 5 days.

Roasted and Marinated Beets with Burrata, Charred Kale, and Hazelnut Vinaigrette Recipe

This is a really, really exceptional dish that always blows people’s minds. It speaks exactly to that incredible thing that happens after you’ve marinated root vegetables and then charred them, and this time we’re adding some Tuscan kale to the marinade and charring it in the cast-iron skillet along with the roots. Then, because I’m a nut-vinaigrette freak, everything gets tossed in a hazelnut vinaigrette. Nut oils have that same combination of earthy and sweet as root vegetables, which makes them the dream team, and then the oil has all that extra fat and richness that’s just delicious.

I top this off with burrata, which might seem like a cop-out because adding burrata to things is like adding caviar—it’s cheating a little bit—but the creaminess against the roasted veg is just out of this world. And it doesn’t necessarily need the ooze factor, so you could use fresh mozzarella instead. Could you just add the cheese to the roasted roots along with some marinated kale? Yeah. Would it be unique? Yeah. But the whole extra step of searing the beets and kale and pouring them right from the pan onto a platter? Next level. If you’ve already roasted and marinated the beets, you could marinate the kale on its own, then sear everything together.

Roasted and Marinated Beets with Burrata, Charred Kale, and Hazelnut Vinaigrette

Makes: 6 servings
Ingredients
  • Marinated Kale: 1⁄4 cup grated Pecorino or Parmigiano cheese
  • 2 tablespoons extra-virgin olive oil
  • Zest and juice of 1 lemon
  • 1 clove garlic, minced
  • 1⁄2 teaspoon honey
  • 1⁄2 teaspoon kosher salt
  • 1⁄4 teaspoon crushed red chile flakes
  • Freshly ground black pepper
  • 1 large bunch black Tuscan kale, ribs removed and coarsely chopped
  • Hazelnut Vinaigrette: 1⁄4 heaping cup hazelnuts, toasted in a skillet over medium heat until fragrant and then finely ground
  • 3 tablespoons hazelnut oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon finely chopped shallot
  • 1 teaspoon minced thyme leaves
  • 1⁄2 teaspoon honey
  • 1⁄4 teaspoon kosher salt
  • 3 cranks black pepper
  • Roasted and marinated beets
  • 2 balls burrata or fresh mozzarella cheese, torn into rough chunks
  • Kosher salt
  • Freshly ground black pepper
  • 1⁄2 cup coarsely chopped toasted hazelnuts
Instructions
  1. Marinate the kale in a large bowl, combine the cheese, olive oil, lemon zest and juice, garlic, honey, salt, chile flakes, and pepper. Add the kale and toss to combine—really get in there and work the kale with your hands; this isn’t a gentle massage. Set the kale aside to marinate at room temperature for 2 hours or in the fridge overnight. Alternatively, you could toss the kale in with the just-roasted, marinating beets along with the cheese, olive oil, et al., and let the mixture sit at room temperature for 2 hours or in the fridge overnight. They’ll marinate just the same.
  2. Make the vinaigrette: Combine the hazelnuts, hazelnut oil, vinegar, shallot, thyme, honey, salt, and pepper in a small jar with a tight-fitting lid and shake it until the dressing comes together. Set aside until ready to serve or store in the fridge for up to 5 days.
  3. Char the kale and beets: Preheat a large cast-iron pan over high heat for 5 minutes. When the pan looks very hot (you see little wisps of smoke), add the marinated beets and char on one side for 1 minute, just long enough to get some char. Remove the beets from the pan and add the kale, again charring for 1 minute. You are looking to just heat the kale, not fully cook it. You also could do this over the high heat of a grill. Remove the pan from the heat.
  4. Put it together and serve: Spread the cheese over a large platter. Season it a bit with salt and pepper. Scatter the charred kale and beets over the cheese, douse with the hazelnut vinaigrette, and finish with the chopped hazelnuts


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Fish-Fragrant Eggplants (Sichuan Braised Eggplant With Garlic, Ginger, and Chilies)

Fish-Fragrant Eggplants (Sichuan Braised Eggplant With Garlic, Ginger, and Chilies)Get Recipe!


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Snag a Discounted Mini Fridge to Store Your Game Day Drinks

If you’re hosting a party for the big game, chances are you’re going to need a lot of beer and also somewhere to keep it cold. For the same price as a decent cooler, you can snag an actual fridge from Best Buy, as in this Insignia 1.7 cubic-foot mini fridge, currently down under $80 during today’s Deal of the Day.

Related Reading: Game Plan: Order Your Football Party Staples Online| Super Bowl Foods to Make in a Crock Pot

But it’s not just for football watch parties that you’ll be using this fridge. Come holiday hosting time, you’ll be glad to have nearly two cubic feet of extra fridge space for make-ahead food and extra drinks. Or send your college-bound loved ones off to school or post-grad life in style with a perfectly-sized fridge for any dorm or small apartment.

Insignia 1.7 Cubic-Foot Mini Fridge, $79.99 on Best Buy

Best Buy

Strike now and get the Insignia mini fridge for just $80 (down from $100) and Best Buy will ship it for free, long before Sunday. Or, you can order online and pick it up at your local store.Buy Now



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13 Jalapeño Popper Recipes to Spice Things Up

herbed goat cheese jalapeno popper recipe

These jalapeño popper recipes are all the proof you need that these petite stuffed peppers are the chameleon of the food world. They are spicy enough for chile heads but usually not too hot for wimps. They can be roasted, broiled, grilled, or fried. Stuffed with cheese, meat, or any combination thereof, they are always welcome and—best of all—there are seemingly endless varieties.

Most jalapeño poppers are also coated in batter or bread crumbs before being baked or fried, and you can certainly do that with any of our recipes below—but if you skip it, they’re not only great on the grill, they’re keto-friendly too.

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Make a big batch (or several) of these creative jalapeño poppers for game day, or any other get-together, and remember plenty of beer (or non-alcoholic alternatives) to help soothe the burn.

1. Basic Jalapeño Poppers

basic jalapeno popper recipe

Chowhound

Because ya gotta start somewhere. These are simply hollowed out, filled with cream cheese, and broiled until bubbly and brown. Experiment as you wish, or keep it classic for popper purists. Get our Basic Jalapeño Poppers recipe.

2. Bacon and Cheddar Jalapeño Poppers

Bacon and Cheddar Jalapeño Poppers recipe

Chowhound

The perfect handheld indulgence, these are split and stuffed with cream cheese, cheddar, and crispy bacon. Leave a few seeds in the peppers if you want them spicier. Get our Bacon and Cheddar Jalapeño Poppers recipe.

Related Reading: The Best Way to Cook Bacon Is Also the Easiest

3. Herbed Goat Cheese Jalapeño Poppers

herbed goat cheese jalapeno popper recipe

Chowhound

In a decidedly elegant spin on this classic game day snack, the peppers are stuffed with a mixture of tangy goat cheese, fresh garlic and lemon, and minced Italian parsley. Try them outdoors with a glass of crisp white wine for a twist on your standard cheese plate (when the weather’s warm enough, anyway). Get our Herbed Goat Cheese Jalapeño Poppers recipe.

4. Buffalo Jalapeno Poppers

buffalo jalapeno popper recipe

Chowhound

Blue cheese, buffalo sauce, and fresh jalapeños–it’s a match/menage made in heaven! You can tailor how spicy you like these by how much and which hot sauce you use, and you can even throw a little shredded cooked chicken into the cream cheese if you prefer; make it a rotisserie chicken for the easiest option. Get our Buffalo Jalapeno Poppers recipe.

5. Mediterranean Jalapeño Poppers

sun dried tomato jalapeno popper recipe

Chowhound

It’s a trip to Greece with these savory poppers. The peppers are filled with feta and cream cheeses, sundried tomatoes, and olives. After these are grilled or broiled, you can slice them and serve them on toasted bread for a chic cocktail party snack. Get our Mediterranean Jalapeño Poppers recipe.

6. Chipotle-Chorizo Jalapeño Poppers

chipotle chorizo jalapeno popper recipe

Chowhound

Pepper-ception! Chipotles in adobo sauce and crumbled Mexican chorizo give these poppers an extra smoky, spicy kick. Get our Chipotle-Chorizo Jalapeño Poppers recipe.

7. Pepperoni Pizza Jalapeño Poppers

pepperoni pizza jalapeno popper recipe

Chowhound

Pizza is pretty perfect, but put it in a bite-size snack like these stuffed peppers and it’s even more portable—plus, this gets around the crust issue for anyone cutting carbs or forgoing gluten. Get our Pepperoni Pizza Jalapeño Poppers recipe.

8. Italian Sausage Jalapeño Poppers

Italian Sausage Jalapeno Popper recipe

Chowhound

Sausage and peppers are great on a roll, but (like pizza) potentially messy. Solution: Stuff that sausage along with sauteed onions and cheese inside jalapeño peppers, then broil or grill for a delicious bite. Get our Italian Sausage Jalapeño Poppers recipe.

9. Salsa Verde Chicken Jalapeño Poppers

salsa verde jalapeno popper recipe

Chowhound

More interested in Mexican flavors? These chicken chile verde poppers are packed with flavor from tomatillo salsa and cilantro. If you use rotisserie chicken and store-bought salsa (which you can doctor with extra cumin, lime juice, and garlic), it’s a super-fast snack too. Get our Salsa Verde Chicken Jalapeño Poppers recipe.

10. Gyro Jalapeño Poppers

gyro jalapeno popper recipe

Chowhound

Truly, there is no meat you cannot stuff into a jalapeño popper. Here, we go with ground lamb, but you could swap in ground beef if you prefer. Just don’t skimp on the oregano. Get our Gyro Jalapeño Poppers recipe.

11. Smoky Mushroom Jalapeño Poppers

mushroom jalapeno popper recipe

Chowhound

Conversely, jalapeño poppers are also great without any meat at all. These incorporate gouda and sauteed mushrooms for a vegetarian take. Get our Smoky Mushroom Jalapeño Poppers recipe.

12. Vegan Jalapeño Poppers


Vegans need the jalapeño popper love, too! These peppers are filled with vegan cream cheese and vegan sausage, then topped with bread crumbs and baked until golden brown and crispy. A squiggle of sun-dried tomato aioli takes them over the top. Get the Vegan Jalapeño Poppers recipe. (Or try this Vegan Jalapeño Popper recipe if you want to make the filling totally from scratch—this one is based on blended cashews.)

13. Jalapeño Popper Pigs in a Blanket


Add this to the list of most brilliant food mash-ups ever. If you don’t eat meat, you can swap in vegan sausage, or simply skip it, because a pastry-wrapped jalapeño popper is still delicious without the pig. Get the Jalapeño Popper Pigs in a Blanket recipe.



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