Ingredients:
3 jalapeno peppers
2 tbsp cream cheese
1 tbsp shredded cheddar cheese
1/2 cup gluten free, brown-rice Panko breadcrumbs (Ian’s is my favorite brand)
1 egg
3 jalapeno peppers
2 tbsp cream cheese
1 tbsp shredded cheddar cheese
1/2 cup gluten free, brown-rice Panko breadcrumbs (Ian’s is my favorite brand)
1 egg
Instructions:
Preheat the oven to 350 degrees FBegin by slicing the jalapeno peppers in half and removing the guts and seeds. I like to rinse the peppers a bit to ensure all the seeds (and too hot of spice) are washed away. Now, you should have 6 jalapeno halves.
Evenly divide the cream cheese among the jalapeno halves and spread them in the poppers.
For cream cheese, there are two options I prefer. The first is a Greek yogurt whipped cream cheese (dairy option) and the second is Daiya brand cream cheese for a dairy-free option.
Once you have your poppers filled with cream cheese, press the shredded cheddar cheese onto the tops. Again, my favorite dairy-free cheese brand is Daiya if you’re looking to go that route!
Crack an egg into a bowl, add a splash of water and wisk.
Dunk a jalapeno popper into the egg then roll it in a bowl filled with the breadcrumbs and place it onto a baking sheet lined with parchment paper. Repeat with the remaining 5 poppers.
Bake for 15-17 minutes or until poppers appear golden and crispy. I like to broil for 1-2 minutes at the very end, keeping a very close eye on them so they do not burn!
Preheat the oven to 350 degrees FBegin by slicing the jalapeno peppers in half and removing the guts and seeds. I like to rinse the peppers a bit to ensure all the seeds (and too hot of spice) are washed away. Now, you should have 6 jalapeno halves.
Evenly divide the cream cheese among the jalapeno halves and spread them in the poppers.
For cream cheese, there are two options I prefer. The first is a Greek yogurt whipped cream cheese (dairy option) and the second is Daiya brand cream cheese for a dairy-free option.
Once you have your poppers filled with cream cheese, press the shredded cheddar cheese onto the tops. Again, my favorite dairy-free cheese brand is Daiya if you’re looking to go that route!
Crack an egg into a bowl, add a splash of water and wisk.
Dunk a jalapeno popper into the egg then roll it in a bowl filled with the breadcrumbs and place it onto a baking sheet lined with parchment paper. Repeat with the remaining 5 poppers.
Bake for 15-17 minutes or until poppers appear golden and crispy. I like to broil for 1-2 minutes at the very end, keeping a very close eye on them so they do not burn!
TAKE YOUR RESULTS TO THE NEXT LEVEL!
Join the Meal Plan today…
Get the easy-to-follow guidelines, 100+ recipes, exclusive emailed recipes, and all current and future updates for free!
See physical results through food + enjoy every bite!
Leave a comment