Triple Cheese Gluten Free Jalapeno Poppers Food
TRIPLE CHEESE GLUTEN-FREE JALAPENO POPPERS
Three kinds of cheese and gluten-free bread crumbs make a delicious appetizer the whole family will love. The gluten free bread crumbs crisp up just like regular ones thanks to adding cotija cheese before baking.
Provided by Buckwheat Queen
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Cut jalapenos in half lengthwise. Put on disposable gloves to remove the seeds and membranes.
- Mix goat cheese, Cheddar cheese, Monterey Jack, chili powder, cumin, and coriander until well combined. Mix bread crumbs, cotija, and oregano together in a separate bowl.
- Fill each jalapeno half with equal amounts of the goat cheese mixture. Gently roll the tops of the filled peppers in the bread crumb mixture. Arrange peppers on the prepared baking sheet.
- Bake in the preheated oven until bread crumbs are browned, about 20 minutes. Garnish with fresh thyme.
Nutrition Facts : Calories 218.7 calories, Carbohydrate 4.6 g, Cholesterol 46.4 mg, Fat 16.9 g, Fiber 0.9 g, Protein 12.5 g, SaturatedFat 10.9 g, Sodium 314.4 mg, Sugar 1.4 g
LOW-CARB JALAPENO POPPERS
These are really good and surprisingly mild. When on a low-carb diet they add some zip to some sometimes bland meals.
Provided by jovigirl
Categories Peppers
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Split jalepeno pepper down the side, but keep the stem in tact (wear gloves).
- With your thumb or a teaspoon, scrape out the seeds and membrane leaving a pocket in which to stuff. Blend cream cheese, cheddar cheese, green onion, and garlic powder. Stuff each pepper with the cheese mixture and place on a sprayed baking sheet and top with a sprinkle of paprika.
- Bake for about 25 minutes or until the peppers are softened and cheese is melted. Let sit a few minutes for the cheese to set up before eating.
TRIPLE CHEESE GLUTEN-FREE JALAPENO POPPERS
Three kinds of cheese and gluten-free bread crumbs make a delicious appetizer the whole family will love. The gluten free bread crumbs crisp up just like regular ones thanks to adding cotija cheese before baking.
Provided by Buckwheat Queen
Categories Jalapeno Poppers
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Cut jalapenos in half lengthwise. Put on disposable gloves to remove the seeds and membranes.
- Mix goat cheese, Cheddar cheese, Monterey Jack, chili powder, cumin, and coriander until well combined. Mix bread crumbs, cotija, and oregano together in a separate bowl.
- Fill each jalapeno half with equal amounts of the goat cheese mixture. Gently roll the tops of the filled peppers in the bread crumb mixture. Arrange peppers on the prepared baking sheet.
- Bake in the preheated oven until bread crumbs are browned, about 20 minutes. Garnish with fresh thyme.
Nutrition Facts : Calories 218.7 calories, Carbohydrate 4.6 g, Cholesterol 46.4 mg, Fat 16.9 g, Fiber 0.9 g, Protein 12.5 g, SaturatedFat 10.9 g, Sodium 314.4 mg, Sugar 1.4 g
JALAPENO POPPERS
The flavor of the peppers come through, but the cheese and bacon put some of the fire out. I believe the "tenderfoot" would even like these. I have even frozen these with good success.
Provided by Miss Annie
Categories Southwestern U.S.
Time 40m
Yield 20 Pieces
Number Of Ingredients 3
Steps:
- Cut jalapenos in half and remove seeds and veins.
- (Use gloves to work with peppers).
- Fill jalpenos with cream cheese and wrap a slice of bacon around each one.
- Secure with a toothpick.
- Bake at 425 degrees until bacon appears to be done, about 15-20 minutes.
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- Cut each jalapeno lengthwise. Use a small spoon to scoop out the seeds. Place the jalapeno halfs onto the baking sheet.
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- Slice peppers 3/4 of the way from end to stem. Using the handle of a spoon, remove seeds and ribs under cool running water. Take care not to split peppers. It’s a good idea to wear gloves during this step. And be sure to avoid touching face and eyes.
- In small bowl, cream together cream cheese, cheddar, bacon, and scallions. Fit pastry bag with #12 round top or cut medium opening in disposable bag. Fill pastry bag. Pipe filling into peppers. If any filling oozes out of the peppers, wipe it away with a paper towel.
- Freeze peppers for 10 minutes. Line up three pie pans or rimmed plates on your counter. On the first, place the white rice flour and 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper. Stir with a fork to combine. On the next plate, whisk together eggs. On the last plate, combine bread crumbs and 1/2 teaspoon salt, and 3/4 teaspoon pepper. Stir to combine.
- One at time, roll peppers in white rice flour, coating completely. Then roll in whisked eggs and bread crumbs. Return peppers to eggs and then, finally, to bread crumbs. Be sure there are no bare spots on the peppers.
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4.9/5 (24)Total Time 50 minsCategory AppetizersPublished 2016-10-20
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AIR FRYER JALAPENO POPPERS [GLUTEN-FREE] - BEYOND FLOUR
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