Gluten-Free Jalapeno Poppers

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!

Gluten Free Jalapeno Poppers Recipe

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Gluten-Free Jalapeno Poppers
Gluten Free Baked Jalapeño Poppers Recipe
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 
Course: Appetizer
Cuisine: American
Servings: 40 pieces
Calories: 69 kcal
Author: Carol Kicinski
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
  2. Cut the peppers in half lengthwise. Scrape out the seeds and veins and discard.
  3. In a mixing bowl, combine the cream cheese, cheddar cheese and mayonnaise. Stuff the peppers with the cheese mixture.
  4. 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.
  5. 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.
Nutrition Facts
Gluten Free Baked Jalapeño Poppers Recipe
Amount Per Serving
Calories 69 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 2g 10%
Cholesterol 20mg 7%
Sodium 158mg 7%
Potassium 44mg 1%
Total Carbohydrates 3g 1%
Protein 2g 4%
Vitamin A 5.5%
Vitamin C 16.3%
Calcium 5.9%
Iron 0.9%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Cheese Football Gluten-Free Gluten-Free Recipes Kinnikinnick Party
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  3. deb
    October 20, 2017

    Is the cheese n mayo gluten free?

    1. Carol Kicinski
      October 24, 2017

      Hi Deb,

      Yes, generally speaking, cheese and mayo are both gluten free. Just make sure you use real cheese (if you use dairy free cheese alternative, just make sure it’s gluten free – most should be). And if you use a different flavored mayo, check the label (and don’t use mayo that has been shared with gluten-eaters or you risk cross contamination).
      Hope that helps!

      xo,
      Carol

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