Perfect Jalapeño Poppers {Gluten-Free}
User Reviews
4.9
Perfect Jalapeño Poppers {Gluten-Free}
Description
Perfect Jalapeño Poppers {Gluten-Free} rely on fresh jalapeño halves hollowed out of seeds and ribs for mild heat. They are stuffed with a creamy mixture of room temperature cream cheese and shredded sharp cheddar, mounded inside each pepper. The poppers are coated with a gluten-free panko-style breadcrumb blend, seasoned with garlic powder, salt, chili powder, smoked paprika, and black pepper, adding a flavorful crispy crust. Baking at 375°F produces a golden, lightly crunchy exterior while keeping the filling rich and melty.
The combination of tangy cream cheese and sharp cheddar balances the spice of the jalapeños, while the panko topping provides texture contrast. These poppers work well as appetizers or snacks and are conveniently hand-held. The careful handling when coating prevents filling leakage and keeps a tall, full shape.
Smoked paprika plays a key role in the topping’s aroma and flavor. Although gluten-free panko is recommended here, non-gluten-free panko can be substituted if gluten restrictions are not a concern.
Ingredients
- 15 jalapeno pepper
- 8 ounces cream cheese not light, room temperature
- 6 ounces cheddar cheese about 1 1/2 cup, shredded sharp
- ¾ cup panko-style bread crumbs gluten-free
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon chili powder
- ⅛ teaspoon smoked paprika
- ⅛ teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees F. Line a large, rimmed baking sheet with parchment paper. Set aside.
- Put on disposable plastic gloves (the best option when working with this many jalapeños) and cut each jalapeño pepper in half lengthwise. Remove the seeds and ribs.
- For the filling, mash together the cream cheese and shredded cheddar cheese until combined. Fill each jalapeño evenly with the filling mixture, mounding it inside the empty shell of the jalapeño rather than pressing the filling flat (so it doesn't leak out while baking).
- For the bread crumb topping, in a shallow dish toss together the panko bread crumbs with the garlic powder, salt, chili powder, smoked paprika and black pepper.
- Grab each jalapeño pepper by the bottom and roll the top (the part with the filling) in the bread crumbs so the mixture sticks to the cream cheese filling. Take care not to smash down the filling; try to keep it nice and mounded while still getting a healthy dose of bread crumbs stuck to it.
- Return the jalapeño to the baking sheet and repeat with the remaining jalapeños. Sprinkle any remaining bread crumbs over the peppers for additional crunchiness. It's ok if there's a bit of bread crumb mixture left over - you don't need to use it all.
- Bake the jalapeño poppers for 18-20 minutes until the peppers are tender and the bread crumbs are golden.
- Serve immediately.
Notes
- Smoked paprika is essential in the breadcrumb mixture for authentic flavor depth; do not omit.
- Using disposable gloves when handling jalapeños helps prevent skin irritation from capsaicin.
- If gluten-free is not necessary, regular panko breadcrumbs may be used instead.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30jalapeño poppers
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Popper | |
| Calories | 68kcal | 3% |
| Carbohydrates | 4g | 1% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 16mg | 5% |
| Sodium | 96mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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