Gluten Free Crispy Bacon Jalapeno Poppers
These gluten free jalapeno poppers are perfectly crispy on the outside and loaded with a creamy, cheesy filling. They make an irresistible appetizer for any gathering.
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Ingredients
- 12 Large Jalapeño Peppers
- 8 oz Cream Cheese, softened
- 1 cup Shredded Sharp Cheddar Cheese
- 6 Slices Bacon, cooked and crumbled
- 1/2 tsp Garlic Powder
- 1/4 tsp Smoked Paprika
- 1/4 tsp Salt
- 1/2 cup Gluten Free 1-to-1 Baking Flour
- 2 Large Eggs, beaten
- 1 1/2 cups Gluten Free Panko Breadcrumbs
- Cooking Spray
Instructions
- Preheat your oven to 400 degrees F and line a large baking sheet with parchment paper. Cut each jalapeño in half lengthwise and use a small spoon to scoop out the seeds and membranes. Wear gloves if you have sensitive skin.
- In a medium bowl, mix together the softened cream cheese, shredded cheddar, crumbled bacon, garlic powder, smoked paprika, and salt until well combined.
- Fill each jalapeño half generously with the cream cheese mixture, using a spoon or small spatula to mound it slightly above the pepper.
- Set up a breading station with three shallow dishes. Place the gluten free flour in the first, beaten eggs in the second, and gluten free panko breadcrumbs in the third.
- Take each stuffed jalapeño and dip the filling side into the flour, then into the egg, and finally press it into the panko breadcrumbs to coat the top and sides.
- Place the breaded poppers filling side up on the prepared baking sheet. Spray the tops generously with cooking spray. This step is crucial for getting that crispy golden crust.
- Bake for 20 to 22 minutes until the breadcrumb coating is deep golden brown and the peppers are tender. Let them cool for 5 minutes before serving. They are incredibly hot inside right out of the oven.
Servings: 24 pieces
Nutrition
Serving: 1serving | Calories: 77kcal | Carbohydrates: 5g | Protein: 3g | Fat: 5g
Calories: 77kcal
Cost: $14