Vegan Recipe of The Day: Avocado Jalapeno Poppers

Preparation Time: 30 minutes

Imagine how much flavor you get by combining chunks of avocado with chunks of jalapeno pepper inside of a deep fried, delicious shell. What you end up with is a combination of spicy-ness and creaminess. These tasty jalapeno and avocado poppers taste so flippin' good they will melt your heart!

This vegan recipe, just like every other vegan recipe of the day, is not one of my own, but one contributed by passionate vegans from the community. If you would like your recipe featured on my blog, please email it to jackalhead@live.com along with a picture of it.

Ingredients:

1. Sea salt, to taste

2. 2 jalapeno peppers

3. 1 avocado

4. 16 wonton wrappers

5. 1/2 cup extra virgin olive oil

Directions:

1. Slice your avocado in half and remove the pit. Cut each half of the avocado into 8 separate pieces, cutting once across the middle section and then making 4 slices lengthwise. Repeat for the other half, to create a total of 16 avocado chunks.

2. Remove the seeds and membrane from the innards of each jalapeno pepper. Cut each of them into 8 thin strips to create a total of 16 jalapeno strips.

3. Line up your wonton wrappers in a row, to make assembling each popper faster and easier.

4. Pour your half cup of extra virgin olive oil into a deep pan on medium heat. To test the heat, put the back side of a wooden spoon into the oil. If bubbles appear, this means the oil is hot enough. When the oil is at this temperature, turn the heat down to medium.

5. To begin assembling your poppers, place a chunk of avocado on the bottom corner of each wrapper and sprinkle with a tiny pinch of your sea salt. Place a strip of jalapeno on top of each avocado chunk. Fold the bottom corner of each wonton wrapper over the top of the avocado, rolling halfway, and then fold the sides of the wonton wrapper towards the center.

6. Use a pastry brush (or your finger, if you don't have one) to moisten the remaining corner of the wonton wrapper with water and then roll it up tightly.

7. Repeat the same process for each of all 16 poppers.

8. Fry your avocado and jalapeno poppers in the oil in batches of 4 to 5 at a time and be careful not to put too many in at once. Cook 30 to 60 seconds per side, till each popper is a nice golden brown color.

9. Drain your poppers on a paper towel and allow them to cool a bit before serving.

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