Soylicious® BBQ Jalapeño Poppers
Best appetizer ever!
Prepare the day before, bake & serve when you are ready, and reheat leftovers in an air fryer.
These BBQ jalapeño poppers are a crowd-pleasing appetizer or side, packed with flavor and better-for-you ingredients.
Made with soy cream cheese, plant-based cheese, and turkey bacon, they’re allergy-friendly, heart-healthy, and Alpha-Gal safe. Delicious and inclusive, they bring bold flavor without the dairy.
Compare the nutrition facts below to see the difference plant-based ingredients can make.
For a fully plant-based version, skip the turkey bacon and top with Panko bread crumbs, chopped green onion, and a light spray of olive oil before baking. Both versions are delicious; see photos below.
Soylicious™ BBQ Jalapeño Poppers
Prep Time: 20 minutes
Baking time:
Oven: Cook at 275 for 1 hour.
Air-Fryer: Cook at 370 for 10-12 minutes.
Ingredients:
9 Medium Jalapeño peppers
4 ounces of soy cream cheese (make your own using the B&B recipe)
¼ cup of plant-based cheddar cheese; shredded & chopped
1 green onion, chopped
5-6 slices of turkey bacon, cut in half
2/3 cup Barbecue Sauce (your favorite)
Toothpicks
Topping for vegan/vegetarian version: Panko bread crumbs and 1 additional chopped green onion
DIRECTIONS:
Getting Ready: These BBQ Poppers can be made the day before and stored in the frig until you want to bake and serve them.
Preheat standard oven to 275 degrees. Spray the baking pan lightly with vegetable oil.
If using an Air Fryer, spray the basket lightly with vegetable oil. No preheating is required.
Get kitchen gloves ready! Trust me, you may live to regret it if you don’t wear gloves!
Set out a small sharp knife and a small spoon.
Wash and dry your fresh jalapeño peppers.
STEP 1: Prepare the soy cream cheese filling.
Mix soy cream cheese, plant-based cheddar cheese, and chopped onions in a small bowl. Plant-based cheese shreds can be thick, so I usually give the shreds an additional chop.
Mix gently.
STEP 2: Glove up and Get Your Knife Ready
Put on your gloves.
Slice the whole jalapeño peppers in half lengthwise (cutting the stem in half, if possible so each popper has a stem).
Using a spoon, scrape out all seeds and white membranes. I use a small grapefruit spoon, but any small teaspoon will also work.
STEP 3: Fill, Wrap, Top, and Bake.
Fill each hollow jalapeño pepper with the cheese mixture.
Wrap each pepper with a slice of bacon and secure in place with one or two toothpicks.
Top each pepper (wrapped with bacon) with about 1 teaspoon of BBQ sauce.
Top each vegan/vegetarian pepper with a mixture of Panko bread crumbs and chopped green onion.
Oven: Cook at 275 for 1 hour
Air-Fryer: Cook at 370 for 10-12 minutes.
ENJOY!
NOTE: If any are left, store in the refrigerator. Reheats great in air fryer for leftovers the night after!
Nutrition per serving. Serving size = 2 poppers.
