Chopped Jalapeño Popper Bagel

This may be a trend, but it's one that has our full approval. Chopped bagels only, from here on out.

Serves 2

Dish by Mia Jacobs

Ingredients

Mushroom bacon

150gchestnut mushrooms, thinly sliced

1 tbspsoy sauce

1 tspmaple syrup

1/2 tspgarlic powder

1 tspsmoked paprika

1 tbspolive oil

to tastesalt and freshly cracked black pepper

The rest of the fillings

150gvegan chive cream cheese

2-3spring onion greens

20gpickled jalapenos

1 fresh jalapeno

75gvegan cheddar

1-2everything bagels

handfuljalapeno or salted crisps

The chopped bagel works a treat, a little bit of everything in each mouthful can only be a good thing. This one is a flavour sensation - spicy, creamy, tangy and full of flavour and it makes the best speedy lunch.

Method

Preheat the oven to 200 degrees or 180 fan. Coat the sliced mushrooms in the seasonings then tip onto a lined baking tray and bake for 20 mins until crisp.

Place the chive cream cheese, spring onions, pickled jalapeños, fresh jalapeño and cheddar on a chopping board and chop until everything is mixed and fully incorporated. Add the mushrooms last, lightly chop and mix into the filling.

Place the filling into a bagel (or split between 2 bagels). Top with more cheese, grill to melt then add crushed crisps and top with the other bagel half. Serve and enjoy!

What do you think of the recipe?

save recipe

Mia Jacobs

follow

Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.