Gluten-Free Jalapeno Poppers

8 servings

These gluten-free jalapeno poppers are the hit of every party! Plus you can make them in advance!

Rich, cheesy filling, crispy gluten-free breadcrumbs, and tender jalapenos baked until warm and toasty—it’s a winning combo!

Course Appetizer

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 20

Total Time 35

Preheat the oven to 400F. Line a baking sheet with parchment paper.
Slice each jalapeno pepper in half. Remove the ribs/seeds.
In a small bowl, mix together the cream cheese, cheddar cheese, chives and garlic powder until smooth.
In a separate bowl, mix together the gluten-free panko and melted butter.
Fill each pepper half with some of the cheese mixture, and place on the baking sheet.
Sprinkle the tops of the peppers evenly with the panko mixture.
Bake for 18-20 minutes until the peppers are tender and the topping is golden/bubbly.
Cool for 5 minutes before serving. Enjoy!

RECIPE NOTES

For bacon jalapeno poppers: When in doubt, add bacon! For a savory, smoky flavor, you can wrap a thin slice of bacon around the poppers after stuffing, or add cooked bacon bits to the cream cheese filling.
For vegan jalapeno poppers: You can easily make this recipe vegan by using vegan cream cheese (I like Kite Hill brand) and vegan cheddar shreds.