Vegan Jalapeño Popper Tray with Grape Tomatoes and Pineapple
Can you believe it’s July already, because I can’t! I am, however, loving this hot weather and you know what goes great with hot weather? Delicious food! If you find yourself getting together with close family and friends anytime soon I highly recommend this Jalapeno Popper Tray! Far too often the vegan and dairy free people at the party are left out when there is absolutely no need! These taste just as delicious as the original, but can be enjoyed by everyone, well, if they are vegan or dairy-free that is!
Vegan Jalapeño Popper Tray with Grape Tomatoes and Pineapple
Ingredients:
8 Jalapeños
8 oz vegan cream cheese
Garlic salt to taste
Onion powder to taste
1/4 cup Bread crumbs
1 tbsp Vegan butter
10 oz Grape tomatoes
1 Pineapple, cut into bite sized pieces
1 bunch of Cilantro
1 Lime
Directions:
Preheat oven 400 degrees F and line a baking sheet with aluminum foil.
Cut the jalapeños lengthwise and remove seeds and membranes with a spoon. I recommend wearing gloves.
Mix cream cheese with garlic salt and onion powder until you like the taste.
Fill jalapeños with cream cheese mixture, top with bread crumbs, and lightly drizzle with vegan butter.
Cut pineapple into bite sized pieces, chop cilantro, and cut the lime into slices. Put to the side.
Place the filled jalapeños, pineapple, and grape tomatoes on a lined baking sheet and bake for 20 minutes.
Remove from oven and sprinkle with chopped cilantro. Garnish with slices of lime.
