Have y’all seen the new Daiya wedges?
I’m crazy about Daiya shreds on my pizza and just about anything else. When I saw the wedges, I ordered as soon Vegan Essentials had them in stock. SO GOOD. I cut them into cubes and had them with crackers. I made cheeseburgers with cheese that didn’t look like shreds. And then I found them locally at Natural Grocers. Being able to buy them close to home has made our kitchen a full-on cheese fest. Add to that grilling season and you’ll see where I’m going with this.
When I was still eating dairy, I loved making stuffed jalapenos and grilling them in this fancy rack gadget I got at Williams-Sonoma. I also got a tool that helps to clean out the peppers, but have found a nice sharp knife works just as well. Just as well if you are my husband and do the actual cleaning out of the peppers. 😉
If you don’t have this rack, but do have a veggie grill pan or some other grill pan with sides, just run a skewer through the jalapenos and rest the ends on the sides of the pan. (You can visit this site for an idea of what I’m talking about, however I think this would work best if you had a pan with holes in the bottom.) If you don’t have a grill, you can do this in the oven and pop them under the broiler for a few minutes. Just find a way, they are delicious!
Grilled Jalapeno Poppers
12 medium-sized jalapenos
1 wedge of Daiya
1/4 cup of fruit spread or jelly
Clean out the jalapenos. Spoon a scant teaspoon full of fruit spread or jelly into the bottom of the jalapeno. I like raspberry with the Daiya jack style wedge.
Cut the Daiya wedge into 12 pieces. Insert a piece into the jalapeno, making sure it doesn’t extend over the top like in this photo. Once it warms up, it will bubble over and you don’t want to lose any of the cheesiness goodness.
Grill until cheese is bubbling and the pepper is starting to look charred if you like that. I like mine blackened. Serve while warm, but not directly from the grill. The fruit spread will be molten in the bottom of the peppers.
While these make a great appetizer, they also make a fine main dish and have on a few occasions in the past month around here. I’d love to hear if you come up with more combinations using Daiya and jelly! I’m thinking the havarti would be great with blueberries.
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