Recipe Image
Carol Kicinski
This appetizer is sure to be a hit at half-time!

Kick off football season with spicy Jalapeño Poppers!

Author Byline Image   With fall comes cooler weather, sweaters, boots, pumpkins, and of course – football games.
   I will confess, I am not a huge fan of watching football on television but I am a huge fan of the food one eats while watching football on television: chicken wings, dips and chips, mini meat balls, and my favorite – jalapeño poppers!
   These crispy, gluten free jalapeño poppers are baked, not fried. And be warned – they are seriously addictive.
   These are spicy little peppers stuffed with melting, creamy cheese, and a crispy coating on the outside. The
Jalapeño Poppers
Makes 40
1 pound jalapeño peppers, about 20
8 ounces cream cheese, at room temperature
2 cups grated sharp cheddar cheese
¼ cup mayonnaise
2 large eggs
1 ¼ cups gluten-free panko style bread crumbs
1 teaspoon kosher or fine sea salt
Gluten-free non-stick cooking spray
   Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
   Cut the peppers in half lengthwise. Scrape out the seeds and veins and discard.
   In a mixing bowl, combine the cream cheese, cheddar cheese and mayonnaise. Stuff the peppers with the cheese mixture.
   Whisk the eggs with 1 tablespoon water in a shallow bowl. Pour the breadcrumbs onto a plate and mix in the salt. Dip the peppers into the egg mixture, let the excess drain off, then dip into the breadcrumbs and coat well. Place on the prepared baking sheet.
   Spray the tops of the peppers with the cooking spray and cook for 30 minutes or until golden brown. Serve warm. Can be reheated in a 350 degree oven for about 10 minutes.
crispiness comes from coating them in gluten-free panko bread crumbs then into the oven instead of a fryer. I could watch
football for hours if I have enough of these babies on hand to munch on!