Gluten Free Baked Jalapeño Poppers Recipe
With fall comes cooler weather, sweaters, boots, pumpkins, and of course – football games. And there’s nothing like my Gluten Free Baked Jalapeño Poppers Recipe to get everyone in the right mood!
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 crispiness comes from coating them in Kinnikinnick 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!
- 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 Kinnikinnick 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.
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