Try this fun fusion vegan party appetizer - Air Fryer Jalapeno Poppers for your next party! Make them in 30 minutes using a few simple ingredients. This recipe is a Western take on the Indian Bharwa Mirch (stuffed peppers). They are absolutely delicious and so addictive!
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What are Jalapeno Poppers
Jalapeño Poppers is a popular diner-style American appetizer recipe. It got its name around 1972 in Texas and it is a Tex-Mex version of Chile Relleno. In this recipe, sliced Jalapenos are stuffed with cream cheese, and spices first. Then breaded and wrapped in bacon or sausage. They are then fried or baked. Stuffed Jalapeno Chili Poppers are served as an appetizer in many American chain restaurants. Even the frozen TGI Fridays crispy breaded jalapeno cheese poppers are very popular. They are generally a preferred choice of appetizer for the big game or Super Bowl! This snack is called poppers because all you have to do is pop them in your mouth.
Best homemade Vegan Jalapeno Poppers
My quick recipe is a vegan take on this popular party appetizer. These open-faced stuffed jalapeños are made using fresh ingredients and without the breaded coating. There is no bacon in this easy Jalapeno Peppers recipe and I have used vegan cream cheese. Also, instead of frying or baking, I have air-fried them. It speeds up the cooking time considerably, is mess-free and it's a healthier cooking method. These air-fried loaded dairy-free jalapeno poppers are cheesy, crispy on the top, soft inside, not too spicy, and appetizing to all age groups!
Bharwa Mirchi meets Jalapeno Poppers
Bharwa means stuffed and mirchi means chillies in Hindi. This stuffed pepper recipe is made in many parts of India with slight variations. It's usually served as a side dish along with Dal and Rice. I have used certain key ingredients from the Bharwa Mirchi recipe to create this Indian fusion Jalapeno Cream Cheese Poppers recipe! I feel both the recipes blend beautifully together to create a complex flavor profile. This fun Indo-American party appetizer is also vegan and gluten-free with spice levels being mild to medium.
This delicious homemade green chili poppers recipe is not just easy to make but also definitely healthier than the store-bought frozen ones. You will find many vegan jalapeno popper recipes online but this one is truly different because of its unique fusion ingredients! I enjoy creating fusion recipes like these and if you do too, then check these out - Karanji Baklava Rolls, Sweet Potato Puran Poli, Carrot Halwa Baklava, Gulkand Shrikhand Tarts, Gulab Jamun Kulfi, Dabeli Pizza, Mexican Pani Puri, French Loaf Vada Pav, Chai Cheesecake, Indian Curry Pasta, and Puff Pastry Samosa!
Why make this
- A fun, fusion bite-size party appetizer
- It's vegan and gluten-free
- Air fryer recipe
- Simple, quick, and easy to make
- No added coating or breading required
- Can be made in 30 minutes
- Comparatively a healthier snack option
- Made with very little oil
- The recipe can be doubled or tripled
Ingredients needed 🧾
Jalapenos - I usually get a bag of jalapenos for this recipe. The smaller ones tend to be spicier than the larger ones. Try to pick similar-sized jalapenos that are green, fresh, firm, blemish-free, and straight (not curved), for uniformity in baking and easy stuffing. If you love jalapenos, check out Jalapeno Cheddar Cornbread Biscotti and Mirchi Ka Salan recipe.
Vegan cream cheese - Since this is a non-dairy jalapeno peppers recipe, we are using plant-based cream cheese. Use any plain or flavored dairy-free cream cheese. This will give the stuffing a creamy cheesy texture and flavor.
Cheese - Dairy-free mozzarella cheese is the best vegan cheese to make jalapeno chili poppers. You can also mix in dairy-free sharp cheddar cheese. But remember, dairy-free cheese will not melt like regular cheese. Chop them a bit to make the sprinkling and melting easier.
Potato - This helps bind it all together and also lends a delicious flavor to the cheesy homemade jalapeno cream cheese poppers. But if you want to make air-fried keto jalapeno poppers, skip adding the potato.
Aromatics - Garlic, green chillies, and cilantro give it the required aromatic flavor.
Spices - Turmeric powder, chilly powder, amchur powder, coriander powder, and cumin powder are the basic spices you will need in this vegan and gluten-free jalapeno poppers recipe.
Coconut - Fresh or dry coconut can be used. Unsweetened coconut flakes, shreds, or desiccated coconut can be used.
Peanuts - You need dry, roasted, unsalted peanuts in this dairy-free and gluten-free jalapeno poppers recipe. Crush them coarsely before using.
Breadcrumbs - Homemade Pangrattato, or store-bought vegan Panko (they are perfectly flaky and crispy) will give these plant-based jalapeno poppers a nice golden crispy crust on top. If making keto jalapeno poppers, use these gluten-free breadcrumbs.
Besides these ingredients, you will also need a cooking oil spray and an Air Fryer to make these delicious loaded Jalapeno Poppers! If looking for more Air Fryer recipes, then check out - Garlic Bread, Air Fried Green Beans, and Air Fried Cauliflower recipes.
How to make it 🔪
To prepare the stuffing
- Before you begin, boil, peel, and mash the potato and set aside. Then prepare the stuffing. Heat oil in a pan. Add chopped garlic and green chillies. Fry till the garlic turns light golden.
- Add the coconut and crushed peanuts. Sauté for a minute on medium flame.
- Now add the mashed potato.
- Followed by dry spices like turmeric powder, chilly powder, cumin powder, coriander powder, amchur powder, and salt.
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- Top it with chopped cilantro.
- Mix it all and cook for a minute. Take the pan off the flame. Let it cool down completely.
- Add (room temperature) vegan cream cheese to a bowl. Now add the cooled-down potato mixture to the same bowl.
- Mix it all together till it's well combined. Keep it aside for now.
To prepare the stuffed peppers
- Wash the jalapenos well. Pat them dry. There is no need to blanch them first. To deseed the jalapenos, slice each jalapeño in half lengthwise. Leave the stem attached, as it provides a nice handle for the poppers. Then, scoop out the seeds and the white membrane (this is what holds most of the heat) from the inside of the jalapenos using a spoon. Chef tip - Avoid touching your eyes, nose, and mouth when dealing with chili peppers. Wear latex-free gloves while working with jalapenos if needed. Instead of discarding the white membrane and seeds, throw them in olive oil for that extra kick! As an additional step, brush the jalapenos with vegan butter or cooking spray for that extra buttery flavor and crisp texture.
- Stuff the sliced jalapenos tightly with the potato mixture. Top with vegan mozzarella cheese and breadcrumbs. Chef tip - Mix the breadcrumbs with a little vegan butter to make them stick better to the stuffing. Spray the stuffed peppers with cooking spray before air frying. Lay the peppers (cheese side up) in the air fryer tray in an even layer and cook at 375 degrees F. for 5 to 8 minutes in the air frying setting. Leave some gap between every jalapeno. There is no need to flip them midway. Cook in batches if needed.
Serving suggestions 🍽
Sprinkle Tajin on top if you want. They taste best when served immediately. This homemade jalapeno air fryer appetizer is a crowd-pleaser and can be served as finger food at large gatherings, parties, holidays like Diwali, Thanksgiving, Christmas, or Holi, potlucks, game nights, pool parties, cookouts, tailgating, pool parties, BBQ, date nights, or weekend brunches! They’ll disappear off the table in a flash because they are crispy, creamy, and delicious. Serve them as a snack or as an appetizer!
These air-fried Stuffed Jalapeno Poppers can also be used to make Mirchi Ka Salan (another vegan jalapeño recipe). Top them with diced tomatoes, scallions, cilantro, and a dollop of salsa for a Mexican-inspired dish. You can also make stuffed mirchi pakora by dipping these stuffed jalapenos in chickpea batter and frying them like Vada Pav. I have also shared an Instagram reel on how to make these easy vegan Air Fryer Jalapeno Poppers at home!
What to serve with jalapeno poppers
Serve these homemade vegan jalapeño poppers with ketchup, raspberry jam, marinara sauce, vegan sour cream, ranch dressing, or green chutney. You can also make a quick dipping sauce by mixing vegan mayo, and sriracha to serve with these air-fried jalapeno cream cheese poppers. Even dipping sauces like honey mustard, chipotle mayo, cheese dip, black bean dip, guacamole, or salsa will complement the spicy kick of the jalapenos. Cheesy Air Fryer Jalapeño poppers are also great as an entree. Serve them with a side of rice and beans. Pair them with Mexican rice, Garlic Bread, Fries, Burgers, Sandwiches, or Salads! Some drinks that pair well are Masala Chai, Iced Tea, Rose Lemonade, Lassi, or Mango Mastani.
Top recipe tips 💭
Poblano or banana peppers can be used in place of jalapenos. But the spice levels and the cooking time may vary. Mix a tablespoon of nutritional yeast into the stuffing for that extra cheesy flavor. Almond flour or crushed GF tortilla chips can be used instead of breadcrumbs. If any of the peppers don’t sit flat, slice a thin layer off the bottom of the pepper so that it sits flat. Leftover potato-cheese stuffing mixture can be stored in the fridge and used to make more vegan jalapeno poppers or can be used as a stuffing in paratha, crepes, sandwiches or to make Stuffed Bell Peppers in Tomato Gravy.
FAQs 📖
Yes, the uncooked, stuffed peppers (without the cheese and breadcrumbs topping) can be made ahead of time and stored in the fridge for 4-5 days. You can also freeze them for 2-3 months after wrapping them in cling wraps. Thaw it overnight in the fridge. When you need to make them, load them with toppings, and pop them in the air fryer. Do not store the air-fried vegan jalapeno poppers for more than a day. It will lose its crispiness. It tastes the best when served fresh. But if you do have leftover air-fried jalapeno poppers, reheat them in the microwave for 5 minutes. Leftover stuffing mixture can also be stored in the fridge for 4-5 days.
The right temperature to cook the vegan Jalapeno Poppers in the Air Fryer that worked for me is 375 degrees F. for 5-8 minutes. There is no need to preheat the Air Fryer. Since every Air Fryer is different, check the poppers halfway through the cooking time to ensure they don't overcook. The cheese has to melt and the top should be golden and crisp. If you want soft Jalapeño Poppers, cook them for an extra two minutes. If the jalapeño poppers become soggy then reduce the cook time by 1-2 minutes.
If you don't have an air fryer, you can always bake them. Preheat the oven to 425°F. Bake these vegan poppers for 12-15 minutes, or until the peppers are soft and the top is golden brown. Remove the baking sheet from the oven and let the poppers cool slightly before serving. You can always deep-fry them in hot oil like the good old way or even grill them!
Skip adding the cream cheese, stuff it with the potato mixture and cheese. You can also add avocado, dairy-free yogurt, sour cream, soaked and ground cashews, cashew cream, or silken tofu instead.
They are mild to medium spicy. Make the potato mixture a bit spicy because eventually the spiciness gets leveled out because of the cheese. You can also leave the white membrane inside the pepper, but remove the seeds to retain some spiciness. If you like it more spicy, do not remove all the seeds. That will give the recipe enough heat.
If you want to make vegetarian Jalapeno Poppers, then use regular cream cheese and cheese. Potato can be substituted with paneer or tofu (for vegans). You can also mix in minced mushrooms (similar to the Puff Pastry Samosa recipe), grated zucchini (with no water), TVP, meatless crumbles, lentils, or grains like cooked quinoa with cream cheese. To make keto or low-carb jalapeno poppers, skip adding the potato and use paneer instead.
More party appetizers
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Recipe 📖
Vegan Air Fryer Jalapeno Poppers
Equipment
Ingredients
For the stuffing
- 1 tablespoon oil
- 3 cloves chopped garlic
- 2 chopped green chillies
- ½ teaspoon turmeric powder
- ½ teaspoon chilly powder
- ½ teaspoon amchur powder
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- ¼ cup coconut flakes
- ¼ cup crushed peanuts
- 1 potato
- ¼ cup cilantro
- salt
- 8 oz vegan cream cheese
To make the poppers
- 8 Jalapenos
- ⅓ cup vegan mozzarella cheese
- ¼ cup breadcrumbs
Instructions
To prepare the stuffing
- Boil and peel and mash the potato. Set aside.
- Heat oil in a pan. Add the chopped garlic and green chillies. Fry till the garlic turns light golden.
- Add the coconut and crushed peanuts. Sauté for a minute on medium flame.
- Now add the mashed potato.
- Add the dry spices like turmeric powder, chilly powder, cumin powder, coriander powder, amchur powder and salt.
- Top with chopped cilantro.
- Mix everything together and cook for a minute. Take the pan off the flame. Let the mixture cool down completely.
- Add vegan cream cheese (at room temperature) to a bowl. Now add the cooled down mixture to the same bowl.
- Mix it all together till it's well combined. Keep it aside for now.
To prepare the jalapeno poppers
- Wash the jalapenos well. Pat them dry. There is no need to blanch them first. To deseed the jalapenos, slice each jalapeño in half lengthwise. Leave the stem attached, as it provides a nice handle for the poppers. Then, scoop out the seeds and the white membrane (this is what holds most of the heat) from the inside of the jalapenos using a spoon. Chef tip - Avoid touching your eyes, nose, and mouth when dealing with chili peppers. Wear latex-free gloves while working with jalapenos if needed. Instead of discarding the white membrane and seeds, throw them in olive oil for that extra kick! As an additional step, brush the jalapenos with vegan butter or cooking spray for that extra buttery flavor and crisp texture.
- Stuff the sliced jalapenos tightly with the potato mixture. Top with vegan mozzarella cheese and breadcrumbs. Chef tip - Mix the breadcrumbs with a little vegan butter to make them stick better to the stuffing. Spray the stuffed peppers with cooking spray before air frying. Lay the peppers (cheese side up) in an air fryer tray in an even layer and cook at 375 degrees F. for 5 to 8 minutes in the air frying setting. Leave some gap between every jalapeno. There is no need to flip them midway. Cook in batches if needed.
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Surbhi Dhadda says
Loved it! Easy and lip smacking. Made it for a friends get together and everyone loved it and asked for this recipe. Priya is an amazing chef and brings out dishes which are easy and made out of easily accessible ingredients. Big fan! Kudos and hoping we get to see more interesting recipes moving forward.
Priya says
Thank you so much dear for the kind words. 🙂