Paleo Jalapeño Poppers

Paleo Jalapaño Poppers

La risa es el lenguaje del alma. - Pablo Neruda 

In English, it translates to: Laughter is the language of the soul.

I've been having a lot of fun practicing my Spanish around the house lately, even though I don't have anyone to really converse with. I'll speak a phase at Oliver, and he'll give me a look: I don't know what you're saying. I don't know what he thinks, but I think it's working: slowly but surely he's calling things by their Spanish name, almost always adding an -ito, or a -cito afterwards. Cafecito! Huevito! And of course even a few words that should end in -ita: Lechito! Occasionally those will all end up in a single sentence together, a slur of little things, some made up and some real. 

It never fails to make me laugh--to make my soul smile. 

Paleo Jalapeño Poppers

So of course when I started working on this recipe, we needed to find out how to say Jalapeño Poppers in Spanish, something that despite my degree in translation, I needed Google to answer for me (they don't teach things like that in school, go figure). Do you know what it is? Can you guess? 

Paleo Jalapeño Poppers

It's Jalapeño Poppers. Not quite believing that at first, I turned from Google Translate to forums on the web, even looking up popper recipes in Spanish. Sure enough, Jalapeño Poppers is what I got back. It was somewhat disappointing, until we started adding the diminutive, and then we just started laughing, and my soul smiled again. 

Jalapeñito Popperitos. (I'm pretty sure that's totally wrong. But for the purpose of this story, it's just right -- all of the nonsense and none of the grammar).

Happy Cinco De Mayo!

Paleo Jalapeño Poppers

Paleo Jalapeño Poppers

Paleo, Gluten-Free, Grain-Free, Vegan    |       |    Print Friendly and PDF

Traditional jalapeño poppers are stuffed with a mixture of cheeses and dipped in batter and then deep fried. This healthier version is vegan and paleo friendly, made with a cashew cheese and baked.

Serves: 10    |    Total Time:


  • 3/4 cup cashews, soaked in water overnight and strained
  • 1 tablespoon lemon juice
  • 1 tablespoon nutritional yeast
  • A few pinches salt
  • 5 jalapeños
  • 1/2 cup coconut milk
  • 1 tablespoon coconut oil
  • 1/4 cup cassava
  • 1 tablespoon almond
  • 1/4 teaspoon paprika
  • 1/8 teaspoon onion powder


  1. Preheat oven to 450°F. In a food processor or high-speed blender, combine the soaked cashews, lemon juice, nutritional yeast, and 1 pinch of salt. Blend on high, or pulse the food processor, several times, scraping the sides in-between. Blend until a smooth, creamy paste forms.
  2. Slice the peppers the long direction, and use a knife to remove the seeds (CAUTION: Do not touch your eyes while doing this, and afterwards, wash your hands with hot water and good soap before touching anything).
  3. Using a spoon or butter knife, fill the cavity of each pepper with the cashew cream.
  4. Now, heat the coconut oil and coconut milk in a small bowl until the oil melts. Whisk briefly. Then, on a small plate, mix together the cassava flour, almond flour, another pinch of salt, paprika, and onion powder. Working with one pepper at a time, dip the entire thing in the milk mixture — rolling it to coat all sides. Then, roll the pepper in the flour mixture. Tap to release excess flour, and place on a well-greased cookie sheet (or a well-greased oven-safe skillet). Repeat with all of the peppers.
  5. Bake 14-16 minutes. Then turn the oven to a low broil and bake for 1-2 more minutes to give them a golden finish. Remove from oven. Remove from oven, and allow to cool 5 minutes before serving.