Jalapeño, Avocado & Brie Poppers
I read the back of a box of jalapeño poppers the other day. Needless to say, I was sorely disappointed in what I read. There was a ton of ingredients I couldn’t even make out (anything with a number in it is normally a bad sign), but more importantly, I don’t even think they were vegetarian. Sigh.
Now, you and I both know how amazing the combination of brie and avocado is. But add in Jalapeño and we’re talking next level.
But I didn’t want to “recreate” poppers today. No, today I had my creative juices flowing. So I took it up a notch. I made a mexican bean and seitan chipotle dough, stuffed it with Peppers, Avo and Brie, and fried/baked those suckers into golden deliciousness.
And before we get started, I’d like to tell you that I made these in under an hour. Seriously.
From Scratch. Prep and cooking time - UNDER 60 minutes.
Make these because: Nothing in the world will make you as happy as putting these poppers down your pie hole.
1 Can (19fl oz) red mexican beans
1 Cup Gluten Flour
1 t, chipotle, cumin, garlic
1 T, Tomato paste
1 Cup, Broth
1/2 Cup, Breadcrumbs
1 Jalapeño, cut into small pieces
Oil for frying
Preheat oven to 400•
Preheat a frying pan with oil (enough to cover the bottom, but not too much).
Rinse Beans (and smash them soooo good).
Mix spices in with Gluten flour. Add to beans and slowly stir in half your broth.
Mix together well until you have a dough like substance. Add more broth, paste, and breadcrumbs.
You’ll now have a beany, seitan, crumby dough. And it’s going to be awesome.
Dice up your Avo, jalapeño and brie.
Separate a handful of dough and roll it out as thin as possible.
Put a pile of Avo/Brie/Jal in the middle of your seitan dough, and wrap up as tight as possible. If there are holes or cracks, fill them in with more seitan mix.
They should end up being about the size of a yoyo, or smaller.
Now, time to dredge.
On a small plate, pour out some milk (I use rice or almond).
Next door, pour some breadcrumbs on to another plate.
Anyone else starving right now?
Roll your seitan balls in the milk, then the crumbs, and toss into the hot oil. I say toss, but really, carefully place them in the oil.
Cook on all sides until brown.
Now, put them in your preheated oven for 20 mins or less. When they are piping hot and starting to ooze cheese…. remove.
Note: if you roll them properly, your cheese will not spew.
Full disclosure. I hate that word. *Spew*
Serve with a salsa, or get creative! And don’t forget to place on some paper towel to get rid of the excess oil. Because nobody needs that.