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!

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.
To Store: These jalapeno poppers are best right after they are baked, but you can also store leftovers in an airtight container in the fridge for up to five days.
To Make Ahead: This is the perfect appetizer to make ahead, then pop in the oven when you're ready to eat. Just follow all the steps up until baking, then wrap them in plastic wrap and store in the fridge.
To Freeze: Place the assembled poppers on a baking sheet lined with parchment paper, making sure they don't touch. (This prevents them from sticking together!) Freeze the poppers on the baking sheet for 1-2 hours, then transfer to an airtight freezer bag or container. Bake directly from frozen — you may need to add a few minutes!