Jalapeño poppers! And they’re gluten free. We were at the Spice Merchant a few weeks ago and picked up some roasted garlic. I’d been planning on making these jalapeño poppers for a bit, but the garlic brought them to a whole new level. Spices are such wonderful flavour boosters.
Okay, let’s get cooking!
- 5 jalapeños
- 8oz of cream cheese
- 1/4 cup of shredded old cheddar
- 1 teaspoon of roasted garlic
- 3 drops of hot sauce
- dash of salt to taste
- 5 strips of gluten free turkey bacon
First, gather your jalapeños. I wash them and then roll them until they lay flat – then cut with that end fully down. That way at least one popper half will lay flat. Also, set your oven to 375 on roast.
In a bowl, mix the cream cheese (you can soften it in the microwave for 30 seconds first, if needed) with the cheddar, and garlic
Stir until well combined and then add in the salt to taste and the hot sauce. Then, stuff into the halved jalapeños.
Cut the turkey bacon (or real bacon, if you choose) in half so it’s a bit thinner allowing some of the cheesy goodness to show through.
Then, roast at 375 for 9-15 minutes. I think we let this batch cook for 13 minutes, yet they would have held up at 15; we just happened to be very hungry.
Don’t they look so good? They are cheesy, rich, and full of flavour.
Let them cool for about 5 minutes so they don’t burn your mouth. Also, they make for a cheesy leftover treat.
Well, there you have it – a popper treat. If you’re looking for other jalapeño recipes, you should try these quesadillas – they take a bit of prep work, yet are worth it.
Happy Saturday and enjoy your weekend.