This mash-up of jalapeño poppers and grilled cheese uses a combination of vegan cream cheese and cheese shreds, plus fresh or pickled jalapeños. Because vegan cheese shreds sometimes need a little help getting gooey, this recipe employs an unusual technique: melting the shreds directly in the pan before topping them with bread.
The recipe calls for 1 or 2 jalapeños; use 1 for a mild spice, or 2 if you enjoy it a little hotter.
Total time: 15 mins
Servings: 1 2 4 6
2
Tested size: 2 servings
Ingredients
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1/2 cup vegan cream cheese, such as Miyoko’s
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1 to 2 fresh jalapeños, stemmed, seeded and thinly sliced (may substitute 10 sliced pickled jalapeños)
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1 tablespoon chopped fresh chives
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1 teaspoon garlic powder
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1 teaspoon onion powder
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Pinch ground black pepper
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1 tablespoon unsalted vegan butter, such as Miyoko’s, divided
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1 cup vegan cheese shreds, such as cheddar or mozzarella style
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4 slices sourdough bread
Directions
In a small bowl, mix together the cream cheese, jalapeño, chives, garlic powder, onion powder and pepper.
In a large nonstick pan over medium-high heat, melt half the butter. Add the vegan cheese shreds to the pan in two piles roughly in the shape of the bread slices.
While the cheese is melting, spread the cream cheese mixture onto each of the four bread slices (about 2 tablespoons per slice).
Once the cheese is melted, top each pile with a slice, cream cheese side facing down, and gently press down.
Using a spatula, carefully flip the bread and cheese, add the rest of the butter to the pan, and place the remaining slices on top, cream cheese side facing down. Cook on each side until golden brown, 2 to 3 minutes.
Recipe Source
Adapted from “Best of Vegan” by Kim-Julie Hansen (Harper Design, 2022).
Tested by Joe Yonan.
Email questions to the Food Section at food@washpost.com.
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