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How to Make Gluten-Free Jalapeno Poppers

Gluten-Free Stuffed Jalapenos

Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 12
Author GlutenFreeBaking.com

Ingredients

  • 12 jalapeño peppers
  • 8 ounces cream cheese, at room temperature (1 cup; 228 grams)
  • 1 cup cheddar cheese, shredded (about 4 ounces; 113 grams)
  • 3 slices cooked bacon, crumbled
  • 2 scallions, white part only, chopped
  • 1 cup white rice flour (4 ounces; 113 grams)
  • Kosher salt and freshly ground black pepper
  • 2 large eggs (about 3 1/2 ounces; 100 grams)
  • 1 cup finely ground gluten-free bread crumbs (4 ounces; 113 grams)

For Frying

  • about 2 cups vegetable oil

Instructions

  1. Slice peppers 3/4 of the way from end to stem. Using the handle of a spoon, remove seeds and ribs under cool running water. Take care not to split peppers. It’s a good idea to wear gloves during this step. And be sure to avoid touching face and eyes.
  2. In small bowl, cream together cream cheese, cheddar, bacon, and scallions. Fit pastry bag with #12 round top or cut medium opening in disposable bag. Fill pastry bag. Pipe filling into peppers. If any filling oozes out of the peppers, wipe it away with a paper towel.
  3. Freeze peppers for 10 minutes. Line up three pie pans or rimmed plates on your counter. On the first, place the white rice flour and 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper. Stir with a fork to combine. On the next plate, whisk together eggs. On the last plate, combine bread crumbs and 1/2 teaspoon salt, and 3/4 teaspoon pepper. Stir to combine.
  4. One at time, roll peppers in white rice flour, coating completely. Then roll in whisked eggs and bread crumbs. Return peppers to eggs and then, finally, to bread crumbs. Be sure there are no bare spots on the peppers.
  5. Place peppers on large plate. Return to freezer for 10 minutes. In heavy bottomed Dutch oven, heat oil to 375°F. Two or three at time, fry peppers until golden brown, about three minutes. Transfer to a paper towel-lined plate and season with salt. Allow to cool a few minutes before serving. Filling will be hot.