Sides, Starters, Vegan, Vegetarian

Air Fried Jalapeño Poppers

Cooking method:

Standard
  • Prep time: 0 mins
  • Total time: 50 mins
  • Skill easy
  • Serves 4 people

Air Fried Jalapeño Poppers

These Air Fried Jalapeño Poppers are filled with a scrumptious cashew cream cheese. Suitable for vegans and those following a gluten-free or Paleo diet.

Allergies

Tip: Allergy Advice

This dish contains the following allergens: Nuts

Ingredients

For the stuffed chillies

  • 165g cashews (soaked overnight)
  • 80ml water
  • Juice of 1 lemon
  • 1 tbsp nutritional yeast
  • 1 tsp coconut oil
  • 1/2 tsp himalayan pink salt
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • A handful fresh coriander (chopped)
  • 1 tbsp fresh chives (chopped)
  • 1 tsp fresh dill (chopped)
  • 16 jalapenos or large mild green chillies

For the 'breadcrumbs'

  • 100g almond flour
  • 100g arrowroot flour (or cornstarch)
  • 3/4 tsp smoked paprika
  • 3/4 tsp garlic powder
  • A pinch of sea salt
  • 185ml plant based milk
  • Cooking spray

Cooking mode

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Method

  • Step 1

    Combine all of the ingredients for the stuffed chillies, except for the fresh herbs, jalapeños, and breadcrumb ingredients, into a food processor and blend until smooth. Pulse in the fresh chopped herbs then transfer the mixture to a bowl, cover with clingfilm and chill.

  • Step 2

    Take each whole chilli and using a small sharp knife make an incision along the length. Only cut one side and not the whole way through. Open up the cavity carefully and using the opposite end of a teaspoon scrape out and discard the seeds. If you like a little heat leave some seeds in! If you aren’t a spice fan be sure to remove the membrane too.

  • Step 3

    Transfer the filling for the poppers into a piping bag and carefully pipe the mixture into the cavity of each chilli until almost full.

  • Step 4

    Next mix together the almond flour, arrowroot flour, spices, and salt into a shallow bowl. Place the milk into a separate bowl.

  • Step 5

    Dip each stuffed chilli into the milk then roll it in the breadcrumb mixture. Repeat if necessary then place onto a plate. Repeat until all of the chillies have been breaded.

  • Step 6

    Insert the crisper basket into the unit, select AIR FRY, set the temperature to 180°C, and the time to 10 minutes. Close the lid and let the machine run its pre-heat cycle.

  • Step 7

    Once the unit is ready add half of the chillies to the crisper basket and let the programme run. You can turn halfway through but it isn’t necessary. Remove the chillies from the basket and cook the 2nd batch as instructed above. Serve immediately with your favourite condiments.

  • Step 8

    Notes: If you have any filling left over mix together with some water and a splash of apple cider vinegar to use as a dip!