Roasted Jackfruit Jalapeño Poppers

 Recipe contributed by Murielle Banackissa

Serves 4-6

INGREDIENTS

• 2 cans young jackfruit, drained, rinsed and patted dry
• 2 tsp deodorized coconut oil
• ½ cup chopped onion 
• 2 garlic cloves, minced
• 1¼ tsp freshly grated ginger
• 1 tsp  coriander seeds freshly ground
• ½ tsp ground cumin
• ½ tsp ground turmeric
• ¼ tsp ground ginger
• ½ cup water
• 1 tbsp maple syrup
• 10 jalapeños, halved, seeded and veins removed
• 1/3 cup gluten free panko breadcrumbs
• Fresh lime wedges

DIRECTIONS

1. Drain & rinse the jackfruit. Pull each piece apart into shreds, chopping the harder pieces finely. Set aside.
2. Preheat oven to 400º F and line a baking sheet with parchment paper or a silicone mat.
3. Heat 1 tsp of oil in a skillet over medium heat. Once hot, add onion and cook until translucent.
4. Add garlic and grated ginger and cook for one additional minute.
5. Add ground coriander, ground cumin, ground turmeric and ground ginger. Stir over medium heat for 2 to 3 minutes or until fragrant.
6. Add shredded jackfruit, water and maple syrup and mix to coat.
7. Cook on medium heat for 15 minutes, stirring occasionally. Set aside.
8. Arrange jalapeño halves onto the prepared baking sheet, cut side up, then brush with the remaining 1 tsp of oil and bake for 10 minutes.
9. Remove from the oven and divide the jackfruit filling among the 20 jalapeño halves. Reserve any remaining jackfruit for sliders or other recipes.
10. Sprinkle with gluten-free panko bread crumbs then continue to bake for an additional 10 to 15 minutes.
11. Remove from the oven and serve with lime wedges.