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)
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
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, use vegan cheese and adjust cooking time as necessary.
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