My husband loves jalapeno poppers, but I refrain from spicy foods. A number of writers have posted recipes that are hot in nature, so I thought you would enjoy these jalapeno poppers. These are great party appetizers.

Ingredients:

• Jalapeno peppers
• Vegan cream cheese
• ¾ cup of fine bread crumbs
• ¾ cup almond milk
• ¾ cup gluten-free flour
• 2 cups of canola oil

Directions:

1. Preheat canola oil in a large skillet.
2. Wash and slice jalapeno peppers lengthwise.
3. Remove seeds.
4. Using a butter knife over fill each side of the jalapeno pepper with cream cheese, then press the two sides together.
5. The cream cheese will serve as a glue to hold the two sides together.
6. Place the gluten-free flour on a sheet of wax paper on a flat counter top.
7. Place bread crumbs on a separate sheet of was paper.
8. Dip the jalapeno pepper in the almond milk and then roll in the flour.
9. Allow coating to dry for a few minutes.
10. Dip the flour covered jalapenos in the almond milk once more.
11. Roll the jalapeno in the bread crumbs.
12. Place the jalapeno peppers in the hot oil for one minute, then turn to allow the opposite side to brown.
13. Remove when jalapenos turn lightly golden brown.
14. Place on paper towel to drain and cool.

*Image courtesy Flickr creative commons.