These Stuffed Vegan Jalapeño and Cheese Bites are the perfect balance of spicy, cheesy, and downright delicious snacks or appetizers. They're super easy to make with just a few ingredients.
This finger food is easy and fun to make with the older kids. Just like my Easy Vegan Cheesy Bread, it uses simple ingredients like store-bought biscuits and comes together quickly. They bake for about 30 minutes, and then they are ready to eat.
Serve along with other great party or game-day recipes like Creamy Vegan Spinach Artichoke Dip and Easy Vegan Nachos. Check out 13+ Vegan Game-Day Recipes for more!
We also make these for Halloween, adding a spooky twist by placing a small slice of the edge of a black olive in the center of each jalapeño on top to look like a creepy eyeball.
Jump to:
Why You'll Love This Recipe
- Super easy to make with minimal ingredients
- The perfect balance of spicy, cheesy, and savory
- Customizable heat level to suit your taste
- Great for parties, game days, or a quick snack
- They are a crowd-pleaser any time of year
Recipe Ingredients
See the recipe card for quantities.
- Biscuits: There are many 'accidentally' vegan brands like Pillsbury Grands Southern Homestyle Original Buttermilk Refrigerated Biscuits. Other options like Annie's Organic Flaky Biscuits and Immaculate Organic Flaky Biscuits are also vegan.
- Vegan Cheddar Cheese: I like to use VioLife Cheddar Shreds.
Additions and Variations
- Experiment with different vegan cheeses for variety - try vegan pepper jack.
- Crumble some vegan bacon bits or cook and chop store-bought vegan bacon into the filling for an extra savory kick.
How To Make Vegan Jalapeno and Cheese Stuffed Bites
Now for the fun part! Follow along with these simple steps. See the recipe card for details.
Step 1: Make the Filling. Microwave vegan cream cheese for 20-30 seconds to soften, then mix in diced jalapeño, green chilies, vegan cheddar, and a pinch of salt.
Step 2: Prepare the Biscuits. Split each biscuit horizontally into two discs and gently flatten them with your hands or a rolling pin.
Step 3: Fill the Biscuits. Place a tablespoon of filling in the center of each disc, fold the dough over, pinch closed, and roll into a ball.
Step 4: Bake. Place seam-side down in an 8x8 dish or baking tray, garnish with jalapeño slices if desired, and bake for 30-35 minutes until golden brown.
Top Tips
- Be mindful when filling the biscuits - too much filling can cause them to burst while baking. It's not a big deal, as you can see from the pictures, but if you want to keep everything inside, don't overstuff.
- With that said, pinch the edges of the dough firmly to prevent too much cheesy goodness from escaping, and place them pinch-side down.
- If you make these biscuit bites for small children, use a mini sweet pepper. You could also use poblano peppers, which have a very mild flavor when cooked. Another option is the bell pepper - green ones will be the closest in color, but red, yellow, or orange add a nice pop of sweetness.
- It's easier to handle and keeps its shape better while baking.
- These bites are best served warm, fresh out of the oven when the filling is perfectly melty.
- You can assemble the bites and refrigerate them before baking if you're prepping for a party.
- Keep an eye on the baking time - every oven is different, and you want these golden, not burnt.
Serving Suggestions
- Pair with vegan ranch, guacamole, or creamy vegan queso for the ultimate dipping experience.
- Serve with finger foods like veggie trays, vegan sliders, or spicy buffalo cauliflower wings.
- For crowd-pleasing appetizers, add these bites to a snack platter with chips, salsa, and various vegan dips.
- We also make these for Halloween, adding a spooky twist by placing a small slice of the edge of a black olive in the center of each jalapeño on top to look like a creepy eyeball.
Storage and Reheating
- Store any leftover jalapeño bites in an airtight container in the fridge for up to 1-2 days.
- You can also freeze them. Place the bites on a baking sheet to freeze individually before transferring them to a freezer-safe bag or container. They'll last for up to 2 months.
- Reheating (Oven): Reheat in a preheated oven or air frer at 350°F (175°C) for about 10-12 minutes or until warmed and crispy.
- Reheating (Microwave): If you're in a rush, pop them in the microwave for 20-30 seconds.
Stuffed Cheese Bites FAQS
Yes. You can assemble them and store them in the fridge for up to 24 hours before baking. Perfect for party prep!
Yes. Freeze them on a baking sheet until firm, then transfer them to a freezer-safe container. Bake from frozen. Just add a few extra minutes to the baking time.
More Vegan Appetizer Recipes
Got a minute? I'd love for you to dive into the comments and rate the Vegan Jalapeno and Cheese Stuffed Bites recipe. Your feedback is invaluable-did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Recipe Card
Stuffed Vegan Jalapeño and Cheese Bites
Equipment
Ingredients
- 1 package canned vegan biscuits*
- 4 ounces vegan cream cheese
- 1 jalapeno deseeded and diced finely
- 1 2 - ounce can green chilies
- ½ cup vegan shredded cheddar cheese
- pinch salt
- optional: 1 jalapeno thinly sliced for garnish
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and let it preheat.
- Prepare the Filling: In a small microwave-safe bowl, warm the vegan cream cheese for 15-20 seconds until slightly softened. Add the diced jalapeño, green chilies, vegan cheddar, and a pinch of salt. Stir until everything is well combined, then set aside.
- Prepare the Biscuits: Open the canister of biscuits and carefully split each one horizontally to create two discs. Gently stretch each disc with your hands or a rolling pin-just enough to expand them, but not too thin, so they can hold the filling.
- Fill the Biscuits: Add about a tablespoon of the filling to the center of each disc. Fold the edges over the filling, pinching them together, and roll the dough into a ball, fully enclosing the filling.
- Finish and Bake: Place each stuffed biscuit ball, seam-side down, into an 8x8-inch casserole dish. For a decorative touch, add a thin slice of jalapeño on top of each ball. Bake for 30-35 minutes or until the biscuits are golden brown and deliciously puffed.
Jamie says
These look tasty. Thanks for the recipe.
Regi Pearce says
Thanks, Jamie.