Takis Fried Jalapeño Poppers
Updated: Oct 30, 2020
That's right, we're gonna level up some Jalapeño Poppers by coating them in some crushed up Takis and frying them! YOWZA!
There isn't much I can say that the pictures don't convey, but these are without a doubt, the best Jalapeño Poppers I've ever had, vegan or not! I think these would be fantastic even without the Takis, but they really put them over the edge.
If you're not familiar with Jalapeño Poppers, they are essentially cheese stuffed peppers, coated in some flour and vegan buttermilk, and then some crushed up Takis, and then deep fried. They are spicy, cheesy and absurdly delicious!
If you don't have access to Takis, then really any chip will do, but I recommend something with a bit of a kick. Doritos has some Spicy Sweet Chili Chips that are great.
Air Fryer Option
If you want to Air Fry these, then you can totally use the same technique that I use in my Doritos Air Fried Chick'n Recipe, which you can find HERE! And here's a LINK for my Air Fryer recommendation if you need one (I use mine almost everyday!)
You can also totally just use Panko Breadcrumbs too! No shame in that!
Oven Baking Option
A reader said they had luck oven baking these at 400° F for about 25 minutes. I haven't personally tested this, but it sounds about right!
Deep Frying Notes
For frying, you can either use a dutch oven with a deep fry thermometer or, you can do as I did with an electric fryer. It was so easy, mostly because it keeps the temperature at a steady 375° F automagically! If you are interested, HERE'S A LINK to the one that I used. This post isn't sponsored but that is an affiliate link, which means I get a little commission but at no extra cost to you!
For these, all we need to do is split the Jalapeños down the middle, scoop out the seeds and membranes (make sure you wear gloves or wash your hands thoroughly, the oils are spicy and will irritate your eyes, nose, mouth and pretty much any sensitive area on your body, I learned the hard way!)
Then we're gonna fill them with a cream cheese and cheese mixture, coat them in flour, buttermilk and then crushed Takis, and then deep fry. That's it!
And I created this handy video to show you the process too!
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This post contains affiliate links, at no additional cost to you! Anything I earn will be put back into making recipes and videos for y'all. Thanks buds!
1 lb. Jalapeños (about 12-14 peppers)
12 oz. vegan cream cheese
8 oz. grated vegan cheese
1 1/2 cups plant milk (unsweetened)
1 Tbsp apple cider vinegar
1 cup flour
15 oz. crushed Takis (or Panko)
Garlic salt (to taste)
Smoked paprika (to taste)
Split peppers in half lengthwise. Try to cut down the center of the stem, but no worries if not. Then scrape out the seeds and membranes with a small spoon. Use gloves or make sure you don't touch your eyes, nose, etc until after washing your hands thoroughly! Be careful, the oils are spicy! Set the cut peppers aside on a plate or cutting board.
In a bowl, combine the cream cheese, grated cheese, garlic salt and smoked paprika in a bowl. Feel free to use any spices you like.
Fill each pepper up with the cheese mixture. You can have a little extra on top, but not too much! Once filled, let them rest on a wire rack.
Add your plant milk and apple cider vinegar to a bowl and whisk to create a vegan buttermilk. Add your flour and some garlic salt to another bowl and whisk to combine.
Coat each pepper first in the vegan buttermilk, then the flour mixture. Let them rest on a wire rack to dry for about 10 minutes.
While the peppers are resting, add your Takis or chips to a food processor and blend until it's a relatively coarse powder.
Add the crushed Takis to another bowl. Then dip the peppers in the buttermilk again, and then thoroughly coat in the crushed Takis. Let them rest on a rack.
Bring a pot of oil (don't use olive oil, I recommend peanut, vegetable or canola) or an electric deep fryer to 350 - 375° F.
Once oil is up to temperature, add your peppers and fry for 2-3 minutes. Let them rest on a rack until cool enough to eat.