Gluten-Free Jalapeño Poppers

Ingredients

• 8-10 medium fresh jalapeño peppers 8-10 medium fresh jalapeño peppers
• 4 oz cream cheese, softened 4 oz cream cheese, softened
• 2 oz cheddar cheese, shredded 2 oz cheddar cheese, shredded
• 1 tbsp fresh chives, finely chopped 1 tbsp fresh chives, finely chopped
• 0.5 tsp garlic powder 0.5 tsp garlic powder
• 0.25 tsp salt 0.25 tsp salt
• 0.25 tsp black pepper 0.25 tsp black pepper
• 0.5 cup rice flour 0.5 cup rice flour
• 1 large egg, beaten 1 large egg, beaten
• 1 cup certified gluten-free breadcrumbs or crushed GF cornflakes 1 cup certified gluten-free breadcrumbs or crushed GF cornflakes
• 2 tbsp vegetable oil or other high-heat oil for frying 2 tbsp vegetable oil or other high-heat oil for frying

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Carefully slice the jalapeño peppers in half lengthwise and use a small spoon to scoop out the seeds and membranes, creating a cavity for the filling. Wear gloves if sensitive to the jalapeño oils.

2. 2

   In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, chopped fresh chives, garlic powder, salt, and black pepper. Mix these ingredients thoroughly until a smooth, well-combined filling forms, ensuring all flavors are evenly distributed.

3. 3

   Stuff each jalapeño half generously with the cream cheese mixture, pressing it gently to fill the cavity completely. Ensure the filling is packed in well so it doesn't spill out during cooking.

4. 4

   Set up three shallow dishes: one with rice flour, one with the beaten egg, and one with the gluten-free breadcrumbs or crushed GF cornflakes. Dredge each stuffed jalapeño half first in the rice flour, shaking off any excess, then dip it into the beaten egg, allowing any excess to drip off, and finally coat it thoroughly in the gluten-free breadcrumbs, pressing gently to adhere.

5. 5

   Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 2-3 minutes. Carefully place the coated jalapeño poppers into the hot oil, ensuring not to overcrowd the pan, and fry for about 2-3 minutes per side, until they are golden brown and crispy.

6. 6

   Transfer the fried jalapeño poppers to the prepared baking sheet. Bake in the preheated oven for about 8-10 minutes, or until the filling is hot and bubbly and the coating is perfectly crisp. Serve immediately while hot and enjoy the delightful contrast of textures and flavors.

Nutrition (per serving)

Tips & Notes

• Don't over-mix once cream cheese is incorporated or the texture can turn gummy.
• Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
• Let cooked rice rest, covered and off the heat, for 5–10 minutes for fluffier grains.