Vegan Cream Cheese Jalapeno Poppers
6 Jalapenos, halved and seeded
3/4 cup vegan cream cheese (I used French Onion Tofutti)
1/2 cup vegan cheddar cheese, shredded (pepperjack might be good too!)
Red pepper flakes (to taste)
Almond (or other non-dairy) milk (approx 1/2 cup)
Flour (approx 1/2 cup)
Breadcrumbs (approx 1/2 cup)
Canola (or other light-tasting) oil for frying
Combine cream cheese, cheddar, and pepper flakes in a bowl. Divide and spread evenly in the 12 jalapeno halves. Heat oil (about 1/2 inch up the pan) in a medium sized pan over medium heat. Dunk peppers in milk, then coat with flour, dunk back in milk, and coat with breadcrumbs. Place in oil (DO NOT DROP!) and let fry until both sides are golden brown and pepper is slightly softer. I would not recommend frying more than 2 or 3 at a time. Using tongs, transfer the poppers to a paper-towel lined plate. Let cool slightly and enjoy!
Note: Because of the oil content, I cannot give an accurate nutrition assessment; Let it be known that these are an indulgence, not a health food.