Jalapeño Poppers from ‘Lookbook Cookbook’
Photograph by Jessica Milan
From Yahoo Food’s Cookbook of the Week: Lookbook Cookbook by Jessica Milan
Jalapeño Poppers
Makes 10–12 halves
These spicy little guys are stuffed with a creamy filling and baked to perfection. Put a pinch of chili flakes on top if you can handle the extra heat.
Jalapeños:
5 or 6 jalapeños
Oil, for braising
Chili flakes, for garnish
Filling:
¾ cup raw unsalted cashews
2 tbsp nutritional yeast
1 tbsp apple cider vinegar
½ tsp sea salt
2 tbsp purified water
Preheat the oven to 400°F. Cut each jalapeño in half lengthwise and remove the stems and seeds. Wash your hands after dealing with the seeds. Lightly coat each jalapeño with oil and set aside.
To make the filling, put the cashews in your food processor and grind into a coarse powder. Add the rest of the ingredients and blend into a smooth paste. Remove from the blender and put a generous amount of filling into the hollow of each jalapeño. Put in the oven and bake for around 15 minutes, until slightly crispy and golden on top. Serve hot and garnish with a sprinkle of chili flakes.
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Reprinted with permission from Lookbook Cookbook by Jessica Milan (Page Street Publishing).
