Jalapeño poppers are one of my favorite appetizers — for me, the more heat, the better. I recently discovered Kite Hill almond cheese, and it really is a game changer. Although it is a little bit pricey, it is made with solely almond milk, and it tastes SO DAMN GOOD. Way better than soy cheese or processed Daya cheese. I highly recommend it, and it works great with this recipe. Add a little drizzle of olive oil and paprika, and you've got a dairy-free appetizer that is loaded with flavor.
Ingredients (makes 6, serves 2-3)
- 3 medium jalapeños
- 4-6 tablespoons Kite Hill almond milk ricotta cheese (or if you prefer, the real deal)
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon paprika
- Dash of black pepper
1. Preheat oven to 425 degrees Fahrenheit. Slice jalapeños in half lengthwise, and lay flat on an aluminum-foil lined baking sheet. Scoop out the inside of the jalapeño so you can spoon the ricotta inside.
2. Add a little less than a tablespoon to each jalapeño, or until each is filled up. Drizzle jalapeños with olive oil and bake for 15-20 minutes.
3. When jalapeños are finished, sprinkle with paprika and pepper. Serve warm.