Delectable Vegan Mexican Chipotle Guacamole Stuffed Jalapeño Bites – Easy Cinematic Snack Recipe

Allergens

None

Ingredients

• 4 fresh jalapeño peppers
• 2 ripe avocados
• 1 chipotle chili in adobo sauce, canned
• 1/4 cup cilantro, finely chopped
• 1/4 cup red onion, finely diced
• 1/4 teaspoon ground cumin
• Salt and pepper, to taste
• 2 tablespoons lime juice
• 1/2 cup tomatoes, diced (optional)
• Olive oil for brushing

Instructions

1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with parchment paper or silicone baking mat.
3. Wash and dry jalapeños. Cut off the stems, then make a vertical slit in each pepper, removing seeds and veins. Set aside.
4. In a bowl, mash avocados, chipotle chili, cilantro, red onion, cumin, salt, pepper, and lime juice until well combined. If using tomatoes, gently fold them into the mixture.
5. Stuff each jalapeño with the guacamole mixture, filling to the top. Brush the outside of each jalapeño with olive oil.
6. Place stuffed jalapeños on the prepared baking sheet. Bake for 12 14 minutes or until the peppers are tender and slightly charred.
7. Remove from the oven and allow to cool for a few minutes before serving.

Chef’s Insight

Roasting the jalapeños brings out their natural sweetness, balancing the heat from the chipotle chili.

Notes

Use ripe, soft avocados for the creamiest guacamole. - For an extra smoky flavor, toast and grind cumin seeds instead of using pre-ground cumin.