VEGAN JALAPEñO CORNBREAD RING RECIPE BY TASTY
This vegan jalapeño cornbread ring with cashew queso is an explosion of flavors and the perfect side for Thanksgiving and game day.
Provided by Chris Rosa
Categories Snacks
Time 1h10m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Set a rack in the lower third of the oven. Preheat the oven to 350°F (180°C).
- In a medium bowl, whisk together the non-dairy milk and lemon juice. Set aside for at least 10 minutes--this will create a vegan buttermilk substitute.
- In a large bowl, combine the cornmeal, flour, salt, sugar, baking powder and diced jalapeño.
- Add the non-dairy milk mixture, creamed corn, and vegetable oil to the dry ingredients and beat with an electric hand mixer until fully combined.
- Grease a 12-cup bundt pan with nonstick spray. Transfer the batter to the pan.
- Bake the cornbread on the lower oven rack for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes before inverting onto a wire rack set over a baking sheet.
- Before serving, pour the vegan queso over the cornbread and top with the diced tomato and sliced scallions. Slice the cornbread ring and serve with any leftover vegan queso alongside.
- Enjoy!
Nutrition Facts : Calories 331 calories, Carbohydrate 55 grams, Fat 10 grams, Fiber 4 grams, Protein 5 grams, Sugar 7 grams
JALAPEñO POPPER PRETZEL RING RECIPE BY TASTY
Try saying "popper pretzel" five times fast! Yeah, we know it's a mouthful, just like this zesty ring. Use store-bought pizza dough to make pretzel bites stuffed with cheesy jalapeños, then serve with a creamy cilantro lime dip to tame the spice. This appetizer is a championship ring you're guaranteed to win on your next game day.
Provided by Betsy Carter
Categories Sides
Time 1h5m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper and another with foil, then grease with nonstick spray.
- Trim the tops and bottom tips from the jalapeños. Cut the jalapeños in half crosswise and remove the seeds and ribs, taking care not to break the jalapeños.
- In a medium bowl, beat the cream cheese, sour cream, and cheddar cheese with an electric hand mixer on medium speed until well combined. Transfer the cheese mixture to a piping bag or zip-top bag with a corner snipped off.
- Pipe the cheese mixture into each jalapeño half to fill completely.
- Divide the pizza dough into 32 1-ounce portions and roll into balls. Gently press each piece of dough into a small, flat circle. Place a stuffed jalapeño half in the center, then gather the dough around the jalapeño and roll into a ball, sealing completely. Place on the parchment-lined baking sheet.
- Bring a large pot of water to a boil. Add the baking soda to the boiling water.
- Working in batches, boil the dough balls, until the dough begins to swell, about 20-30 seconds. Remove from the water and place on the foil-lined baking sheet, arranging in 2 concentric circles with a space in the middle.
- Brush the dough balls with the beaten egg yolk and sprinkle with coarse salt.
- Bake the poppers for about 25 minutes, until the dough is cooked through and tops are deep golden brown. Remove from the oven and let cool slightly.
- Meanwhile, make the creamy cilantro lime dip: Add the crema, avocado, cilantro, mint, lime zest and juice, and salt to a blender and blend until completely smooth. Transfer to a serving bowl that will fit into the center of the popper ring.
- Place the dip in the center of the ring, then serve.
- Enjoy!
Nutrition Facts : Calories 626 calories, Carbohydrate 76 grams, Fat 27 grams, Fiber 6 grams, Protein 17 grams, Sugar 6 grams
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