Ingredients:
16 Jalapenos, halved and seeded
8 oz. Cheddar Teese by Chicago Soy Dairy
8 oz. Pack of vegan cream cheese
1 Tbsp. Bacuns (veg bacon bits!)
1 Cup original soy milk
1 Cup all-purpose flour
1 Cup vegan bread crumbs
Veggie Oil for frying
Pre-heat oil to 375.
First off, shred the cheddar teese and mix with bacuns and the vegan cream cheese in a medium sized bowl. Spoon the mixture into the jalapeno pepper halves.
Next, Put the soy milk and flour into 2 separate bowls, and bread crumbs on a large plate. Dip the jalapenos that you've stuffed into the milk and then the flour until well coated. Allow them to dry for about 3-5 minutes give or take.
Once they've dried a tad, dip them into the soy milk once again, then roll them in the bread crumbs until nice and coated. Pop them into the deep fryer.
Fry for about 2-3 minutes. When they appear to be golden brown, they are all set!
Serve nice and hot with a side of Vegan sour cream or your favorite dipping sauce!
