Yesterday when I made this I totally fooled Jose and that was dope.. he fell for thinking this buffalo jackfruit I made was chicken. Ah ha! Success.
I wanted to make a little vegan twist on the old classic poppers... and I had some jackfruit, so it all worked out. I used @kitehillfoods cream cheese + my homemade ranch, but you can use what ya got!
Buffalo Jackfruit Jalapeno Poppers
Recipe by The Daily Kale
1/2 can of shredded jackfruit (strained)
3 tbsp cream cheese *vegan or reg (softened)
3 tbsp buffalo sauce (@thenewprimal)
Pinch of :garlic powder, salt, black pepper, dried parsley, paprika
2 jalapeños (seeded and halved)
1-2 tbsp almond flour (mix with a pinch of garlic powder and salt)
Drain the jackfruit and then pull it apart so that it is shredded. Then I like to chop it up a bit to be smaller pieces so it’s an easier bite.
Place the jackfruit in a bowl with the spices, softened cream cheese and buffalo sauce. Stir it all up until it is combined. Place 1-2 tbsp of the mixture into the jalapeño half, pressing it in to fill. Top with the almond flour ‘crumbs’.
Bake in oven at 420 for about 10-15 min, keeping an eye on them. You can easily double this recipe if you want to use the whole can of jackfruit- you’ll just need more jalapeños :)
For the ranch:
1 cup cashews
4-6 tbsp water or almond milk (unsweetened)
1-2 garlic cloves
1 tbsp lemon juice
1 tsp apple cider vinegar
1 tbsp dried or fresh dill
1 tsp dried parsley
Pinch of black pepper
Salt to taste
Blend together until smooth and creamy. Add more water or milk to thin it out for your desired consistency. Just be sure to add it in slowly- and one at a time, it can change quickly! Enjoy!
*Have you made these? Tag me on instagram if you did @Thedailykale or leave a comment below!