YIELD: 16-20 poppers
TIME: 30 minutes

Whole30 Jalapeño Poppers

8-10, 4-inch jalapenos
1, 8oz Kite Hill Plain Cream Cheese
1/4 cup thinly sliced green onions
2 medjool dates, pitted and well chopped
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 cup raw almonds
3 tablespoons nutritional yeast
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
Step 1.
Preheat oven to 500° on broil and place an oven rack in the position 2nd from the top.
Step 2.
Slice jalapeños lengthwise and remove ribs and seeds. Be careful when handling jalapeños. Place cut side down on a baking sheet. Broil for about 5 minutes until starting to blister and brown. Watch closely.
Step 3.
Remove and let cool for about 10 minutes.
Step 4.
Change oven temp to 400°F bake and place a rack in the middle position.
Step 5.
While jalapeños are cooling, mix together cream cheese, green onions, dates, salt, garlic powder, and onion powder in a bowl. Set aside.
Step 6.
In a food processor fitted with the “S” blade, add the almonds. Process until well ground, but not super fine. Add in nutritional yeast, salt, garlic powder, and black pepper. Pulse a few times until combined. Pour into a bowl.
Step 7.
Once ready to handle, add about 1 tablespoon of the cream cheese mixture to each jalapeño (should be filled to the top). Place on the pan and repeat until all are filled. Generously top with almond cheese. Bake for 10 minutes and serve warm.

This recipe uses:

Plain Cream Cheese

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