Move over jalapeno poppers - here comes okra. Packed with nutrients and great for your gut and immune system, the humble okra gets a makeover in this recipe and is stuffed with a spicy-cheesy topping I usually put on chili-cheese toast.

This recipe is so easy and makes a unique and craveable party appetizer. Really the only work is to stuff each pod individually. Quantity below serves 2-3.

Chili-Cheese Okra Poppers (download recipe card here)

Ingredients:

• Chili Cheese Topping

  • ¼ cup [28g] grated cheddar cheese

  • ¼ cup [28g] grated low moisture mozzarella

  • 1 tsp grated ginger

  • 1 tsp minced garlic

  • 2 green chili(s) (sub jalapeno or thai chili), chopped (adjust to spice level)

  • ½ tsp ground cumin

  • ¼ tsp salt, to taste

• 10-12 [about 140g] okra (preferably the longer Indian kind)

• Avocado oil, to brush or spray

Directions:

• Step 1. Mix together all ingredients under Chili Cheese Topping in a bowl. Preheat air-fryer to 360F/180C or oven to 400F/200C.

• Step 2. Cut off the okra tops and cut a slit in each okra pod, stopping a bit short of the pointy end. Run your thumb through the crease gently to widen.

• Step 3. Stuff the okra with the chili-cheese mixture (don't be shy, really get in there, they should feel overstuffed)

• Step 4. Brush or spray with avocado oil. Air fry at 360F/180C for 5-6 mins, or bake in oven at 400F/200C for 10-12 mins, checking halfway, or until the cheese has melted and turned a deep golden brown and okra is crispy.

To Veganize:

To veganize, use vegan cheese and adjust cooking time as necessary.