If you need to feed a crowd you can’t go wrong with jalapeno peppers. They’re a great snack or appetizer for game day or any other gathering. Try these smokey vegan BBQ pulled jackfruit jalapeno poppers for your next event.
These aren’t your typical cream cheese filled jalapeno poppers.
These are more like if jalapeno poppers and nachos got together and had a baby.
They’re filled with:
- sweet and smokey bbq pulled “pork” jackfruit
- melted vegan cheese
- and topped with crunchy tortilla chips
How Do You Make Pulled Jackfruit?
Making pulled jackfruit is really very easy, but it takes time.
Canned jackfruit comes is in little triangles that look kind of like pineapple chunks. One corner of the triangle is the harder and more solid core while the rest is more stringy and easily pulls apart.
Cut the jackfruit into strips that contain both the core and the softer part.
Then saute until it’s soft enough to break apart with a potato masher and then bake until the edges are almost burnt.
How Do You Make Pulled Jackfruit Jalapeno Poppers?
Prepare the pulled jackfruit filling and then remove the seeds and membranes from your jalapenos by scraping them out with a melon baller or large spoon.
Generously fill each jalapeno half with the pulled jackfruit and then bake until the peppers are tender and the vegan cheese has melted.
Brush the tops of them with your bbq sauce and then coat them with crumbled tortilla chips, pressing gently to get them to stick.
More Vegan Party RecipesPrint
BBQ Pulled Jackfruit Jalapeno Poppers are perfect for your Super Bowl party! They’re easy to make and incredibly tasty. Vegan | Gluten-free
1/4 Cup brown sugar
1/4 Cup ketchup
1/4 Cup yellow mustard
1/4 Cup water
1 Tbsp chili powder
1 tsp liquid smoke
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
1 tsp pepper
1 tsp cayenne (optional)
2 Tbsp olive oil
1 Red onion chopped
2 cloves garlic minced
2 14oz Cans young green jackfruit in brine or water drained, rinsed, and cut into strips
1 1/2 Cup grated vegan cheese (I used Daiya Pepperjack Shreds)
20 Medium jalapenos
1 Cup tortilla chips broken into crumbs
For bbq sauce: in a small saucepan on medium heat combine the brown sugar, ketchup, mustard, water, chili powder, liquid smoke, onion powder, garlic powder, salt, pepper, and cayenne. Bring to boil and then reduce to a simmer, stirring frequently.
Preheat oven to 400F
In a large skillet heat the oil olive over medium heat. Add the onion and cook until soft, about 5 mins. Add the garlic, jackfruit, and 1/4 cup bbq sauce. Cover and let cook for 10 mins or until easy to break apart. Mash with a potato masher until it resembles pulled pork. Mix in 1/2 cup bbq sauce.
Spread the mixture on a parchment lined baking sheet and bake for 25 mins or until the edges begin to darken.
While the jackfruit is cooking prepare the jalapenos. Cut each pepper in half and remove the seeds and membranes.
Mix the vegan cheese into the jackfruit. Fill each pepper with the mixture. Place the peppers on a baking sheet and bake for 15-20 mins or until the cheese is melted.
Brush the top of each pepper with the remaining bbq sauce and sprinkle with the broken tortilla chips.
Make sure you get young green jackfruit, not the sweet kind packed in syrup.
It’s a good idea to use rubber gloves while handling hot peppers.
- Serving Size: 4 Poppers
- Calories: 260
- Fat: 11.7
- Carbohydrates: 35
- Protein: 3
Keywords: Vegan, gluten-free, super bowl, party food