Chuck Pepper Jr. turns up the heat with these poppers featuring Field Roast Frankfurters and Tomato Cayenne Chao Cheese. Use jalapeños if you’re up for extra spicy or try mini bell peppers for a milder yet equally delicious experience.
1/2 pack Field Roast Tomato Cayenne Chao Slices, shredded or chopped small
2 Field Roast Frankfurters, crumbled
8 oz vegan cream cheese (I used chive cream cheese, but regular would work too!)
12 jalapeños or mini bell peppers, sliced lengthwise and seeded
Panko style bread crumbs
2 tbsp cooking oil (olive, veggie, etc.)
Turn your oven on to 425°F.
This recipe uses either jalapeños or mini bell peppers. I made both of them so I could have the spicy jalapeños (they had quite a bit of heat) but also people could enjoy the popper experience without as much heat, using the colorful mini bell peppers.
If you’re using jalapeños, grab some thin gloves (latex or not if you’re allergic, I found some in the cooking section at my local fine purveyor of Field Roast products). The gloves will keep the juices of the jalapeños from getting on your fingers, which if if does you will undoubtedly wipe your eyes your your nose. Then you’ll be left with a burning face. I know from experience.
Slice your peppers lengthwise, trying to slice right down the middle of the stem, leaving any pieces of it on as pictured. Using a small spoon, scrape out all the seeds and white parts, leaving nice clean insides and vessels for our cheesy goodness.
In a small pan, heat your cooking oil over medium high heat.
Take your two frankfurters and remove the plastic casing, chop them into large chunks and drop them into a food processor. Run your food processor until the frankfurters are broken up into small pieces, the size of crumbles (you can also chop them really small as well if you don’t have a food processor).
Add your crumbled frankfurters to the pan and sauté until the crumbles are crispy and set aside.
In a medium sized bowl, combine your shredded/chopped cheese, cream cheese and your cooked frankfurters together, mixing thoroughly. After you have your filling mixed, spoon it into your sliced jalapeños/peppers in heaping doses. Spread them carefully and evenly onto a cookie sheet.
When the poppers are all filled and assembled on the cooking sheet, sprinkle with the breadcrumbs to coat the poppers. Place your cookie sheet in the oven.
Cook the poppers for about 20 minutes, or until the breadcrumbs have browned. Remove your pan from the oven and let them cool for 5 minutes or so. Enjoy with water or your favorite beverage, because they are hot!