Gluten-Free Jalapeño Poppers Recipe (2024)

Why It Works

Splitting the jalapeños so that the stem end remains intact keeps the poppers from expelling filling into the frying oil.
A pastry bag makes stuffing easy and keeps the peppers from breaking in half.
Double dredging ensures a crispy, crunchy exterior.

One thing to know before making a batch of jalapeño poppers: They are slippery little buggers! So slippery, in fact, that prepping them for frying takes a little extra care so that in the end, you have jalapeño poppers and not jalapeño exploders.

First things first: You need peppers. This time of the year, I get mine at the grocery store. In the summer, when my garden produces peppers faster than I can keep up, I pick them fresh.

No matter where you get your peppers,you want to look for two things:an intact stem that gives you something to hold onto while breading the peppers, and no holes! Any holes allow the filling to leak out during frying. I usually select small jalapeño peppers because I like serving finger food that can be eaten in two or three bites, but that's just preference.

The Best Way to Hollow Out Jalapeños

Jalapeño poppers are really just a delivery system for the cheese-bacon filling, right? Since it's a nightmare to fry a leaky jalapeño—think lots of hot oil "pops" while you deep fry—we want to keep all the filling inside the jalapeño until the first bite.

Instead of cutting the peppers fully in half,slice them only 3/4 of the way from base to stem.By not cutting the pepper completely, it won't separate during frying and make a mess. After you cut all the peppers, use the back handle of a spoon toremove the rib and seeds,this is where the heat lives.

If you like spicy, leave a couple—really, just one or two—seeds in each cavityfor a hotter popper.If you want your peppers hot but not fiery, take care to remove everything.

Filling and Freezing

Getting the cream cheese filling into the peppers isn'thardbut it's a little tricky. Don't just smear the filling into the pepper with a spoon—you'll make a mess. The peppers will split apart, and even when they don't, you can't fill them all the way to the top. And who wants an under-stuffed popper?

The pastry cook in me took one look at my problem and said,What are you doing?!? Grab a pastry bag.This allowed me to fill the entire pepper with no mess, and not one pepper split in half.

As you fill the peppers, the cream cheese filling softens and gets a little warm. If the poppers are fried while the filling is warm, it can ooze out of even the best filled and sealed pepper. To prevent this:Pop the the peppers into the freezer for about 15 minutes.You don't want to freeze the peppers; you just want to chill the filling so it sets up.

A Gluten-Free Dredge

Thanks to the jalapeño's smooth skin, the breading on my first batch of peppers slide off in the fryer. This was easy to solve, I"double breaded" the next batch,just like I do with my gluten-free mozzarella sticks. By enrobing the jalapeños in egg and bread crumbs twice, a thicker coating encases the peppers that not only seals in the filling well but also keeps the coating on during frying.

First roll the pepper in seasoned white rice flour. This is where the stem comes in handy, use it to gently roll the pepper in flour.

Then dip in whisked eggs.

Roll in finely ground breadcrumbs. Try to avoid any bare spots. But try as you might, a few might sneak through. This is okay.

Return the pepper to the egg mixture. Again, use the stem as a handle.

Finally, return the pepper to bread crumbs for the last time. Take care this time to cover any bare spots.

Frying the Jalapeños

Return the peppers to the freezer for about 10 minutes. (While the jalapeños firm up in the freezer, I heat my deep fryer.) Again, you don't want to freeze the peppers, you just want the filling to firm up and the coating to set.

May 2012

Recipe Details

Gluten-Free Jalapeño Poppers Recipe

Prep25 mins

Cook25 mins

Active30 mins

Chilling Time10 mins

Total60 mins

Makes12 poppers

Ingredients

12 jalapeño peppers
8 ounces cream cheese, at room temperature (see note)
4 ounces cheddar cheese, shredded
3 slices cooked bacon, crumbled
2 scallions, white part only, chopped
1 cup white rice flour
Kosher salt and freshly ground black pepper
2 large eggs
1 cup finely ground gluten-free breadcrumbs
For Frying
2 quarts vegetable oil

Directions

Slice peppers 3/4 of the way from end to stem. Using the handle of a spoon, remove seeds and ribs under cool running water. Take care not to split peppers. It’s a good idea to wear gloves during this step. And be sure to avoid touching face and eyes.
In a small bowl, cream together cream cheese, cheddar, bacon, and scallions. Fit pastry bag with #12 round top or cut a medium opening in a disposable bag. Fill pastry bag. Pipe filling into peppers. If any filling oozes out of the peppers, wipe it away with a paper towel.
Freeze peppers for 10 minutes. Line up three pie pans or rimmed plates on your counter. On the first, place the white rice flour, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Stir with a fork to combine. On the next plate, whisk together eggs. On the last plate, combine breadcrumbs, 1/2 teaspoon salt, and 3/4 teaspoon pepper. Stir to combine.
One at a time, roll peppers in white rice flour, coating completely. Then roll in whisked eggs and breadcrumbs. Return peppers to eggs and then, finally, to breadcrumbs. Be sure there are no bare spots on the peppers.
Place peppers on large plate. Return to freezer for 10 minutes. In a heavy bottomed Dutch oven, heat oil to 375°F (190°C). Two or three at a time, fry peppers until golden brown, about 3 minutes. Transfer to a paper towel-lined plate and season with salt. Allow to cool a few minutes before serving. Filling will be hot.

Special Equipment

Deep fryer

Notes

If you have time, consider making the filling ahead of time. This allows the flavors to mingle. Be sure to allow the filling to come to room temperature before piping into peppers.

Gluten-Free Mozzarella Sticks
Gluten-Free Hush Puppies
Crispy Deep-Fried Jalapeño Poppers
Crispy and Gooey Baked Jalapeño Poppers
Pulled Pork Jalapeño Poppers With Raspberry Sauce
Stuffed Jalapeños

Gluten-Free Jalapeño Poppers Recipe (2024)

FAQs

How do you get the batter to stick to jalapeño poppers? ›

A lot of recipes I found make the mistake of breading the jalapeño poppers with just a dip in milk followed by breadcrumbs, but it's hard to get a good single coat because liquids fail to stick to the pepper skin. To solve this, I do a double layer of dredging, first soaking the poppers in milk followed by flour.

Get More Info Here ›

Are jalapeno peppers gluten free? ›

Jalapeno Pepper is gluten free. Jalapeno Pepper should be safe for patients with celiac and other gluten-related disorders.

Get More Info Here ›

What is a good substitute for jalapeño poppers? ›

Enter mini sweet peppers! One new item in the produce section, that I have seen more frequently of late, are small bags or clamshells of these mini sweet peppers. They are very similar in size to jalapeno peppers and are perfect for stuffing and using as a mild alternative when making poppers.

How do you keep cream cheese from melting in jalapeño poppers? ›

Freeze for at least 2 hours or overnight. This slows the cooking time for the cream cheese helping to prevent the oozing mess! Take frozen logs out freezer and lay one in each jalapeno half. They're now ready for the grill or oven.

Get More Info ›

Why are my crumbs not sticking to jalapeno poppers? ›

There are a few things you can do to help the breading stick to the jalapenos when making jalapeno poppers. First, make sure the jalapenos are dry before breading them. Second, you can use a little bit of egg wash on the jalapenos before breading them. Finally, make sure the breading is well-coated on the jalapenos.

See Details ›

Are peppers OK for celiacs? ›

Vegetables – All vegetables are naturally gluten free. You can eat a wide variety to get the vitamins and minerals you need. A few examples are zucchini, green beans, peas, lettuce, carrots, eggplant, peppers, onions, broccoli, cauliflower, and potatoes. Fruits – All fruits are also naturally gluten-free.

How to make jalapeño poppers that aren t spicy? ›

Control the spice level: for mild-medium heat, remove all the seeds and membranes. For spicier jalapeno poppers, either leave some of the seeds/membrane in the jalapenos or add some of the seeds to the filling. Use soft cream cheese.

How do you make jalapeño poppers not soggy? ›

Frozen jalapeño poppers tend to turn mushy, and the topping will become soggy. TO MAKE AHEAD. You can stuff the jalapeños a day in advance, store them in the refrigerator, then bake them just before serving. Leave off the bread crumbs until just before baking.

Learn More ›

What cheese goes best with jalapeño? ›

Hard cheeses are a bit trickier to melt, and they won't have the same texture as cream cheese, but some are packed with flavor, which will complement your jalapeño peppers. Cheddar cheese is one of the most popular choices.

Learn More ›

Are you supposed to flip jalapeno poppers? ›

Find Out More ›

How do you cook real good foods jalapeno poppers? ›

Perfect for those quick dinners on a summer night! Air fry at 350 degrees for 12-14 minutes. Make sure to keep an eye on them since all air fryers vary! Check out our store locator to find our low carb, high protein Bacon Wrapped Stuffed Jalapeños near you.

Show Me More ›

Do you remove seeds from jalapeno poppers? ›

QUICK and EASY. Jalapeño poppers are one of the easiest appetizers you can make and one of the most crowd pleasing! Simple slice the jalapenos in half, remove the seeds and stuff with a simple mixture of cream cheese, cheddar, pepper Jack, sour cream and seasonings.

Keep Reading ›

What does your oven have to be at to make frozen jalapeno poppers? ›

Preheat your oven to 375 degrees F. Wash the jalapeno peppers. Cut off the end with the stem and slice each pepper in half length-wise. Scoop out the seeds and membranes.