Recipe Directions
Nutrition Information


  • 6-8 large jalapeños
  • 1 tub GO Veggie! Dairy Free Classic Plain Cream Cheese Alternative
  • 8 oz vegan sour cream
  • 2 Tbsp vegan mayo
  • 2 Tbsp nutritional yeast
  • 4 Tbsp southwest seasoning
  • 2 tsp chili powder
  • ¼ cup olive oil

Wet Mix Ingredients:

  • ½ cup flour
  • ½ cup soy milk

Dry Mix Ingredients:

  • ¼ cup flour
  • ¼ cup cornmeal
  • ¼ cup breadcrumbs
  • ½ tsp chili powder


Heat oven to 400 degrees.

Cut slit in jalapeños leaving the stem. Scrape out all the seeds.

Whip together the cream cheese alternative, sour cream, mayo, and spices. Pipe mixture into the jalapenos.

Mix the flour and soy milk together for the wet mix. Mix the flour, corn meal, bread crumbs and seasonings in a large bowl. Coat peppers in the wet mixture and then coat in the dry.

Place peppers on a baking stone and bake for 15 minutes. Coat peppers with oil and cook for 10 minutes to brown.