Jalapeno Poppers, Baked/Fried – GFCFSF

January 18, 2014

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Jalapeno Poppers Baked/Fried - GFCFSF

Makes 12 Poppers

6 whole organic Jalapenos
1/4 cup Daiya Plain Cream Cheese, Softened
2 Tablespoons Daiya Havarti (or cheddar) cheese
1 cup GFCFSF Panko crumbs
1-2 eggs, beaten
1/2 cup GF flour
1/2 teaspoon salt

Cut jalapenos in half, length-wise. With a spoon, remove the seeds and white membrane (the source of the heat; leave a little if you like heat).

Cream cheeses together until smooth. Spoon cheese mixture into each jalapeno half.

In one dish, mix flour and salt.
In another dish, beat egg.
In a third dish, place the panko/breadcrumbs

Coat each pepper in flour, dust off excess. Dip in egg, then coat in crumbs. Place on a tray. Repeat with remaining peppers. Once complete, place pan in freezer for at least an hour. This will adhere the coating so it doesn't slide off during cooking. These will stay fresh up to 6 months in the freezer, sealed in a ziploc bag.

To cook, lightly oil a pan and bake at 375 for 20-25 minutes or until browned and crispy OR heat oil (peanut has the highest burn tolerance but whatever oil you can tolerate is fine) to 375 degrees and fry about 3 minutes or until crispy and lightly browned.

Cleaned peppers
Cleaned peppers

Filled
Filled

flour, egg wash, panko
flour, egg wash, panko

Jalapeno Poppers
Jalapeno Poppers

Baked (top) and Fried (bottom) Jalapeno Poppers
Baked (top) and Fried (bottom) Jalapeno Poppers