RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

Appetizer RecipesVegetable Appetizers pg 2 >  Jalapeno Poppers (Gluten Free)



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



Quick Fix Gluten Free
by Robert M. Landolphi

A blend of sharp yellow Cheddar, Monterey Jack, and cream cheeses makes up the rich, delicious filling for these spicy jalapeno snack bites. Prepare them by the dozen, as they will disappear quickly after emerging from the deep fryer!
Makes 4 servings


    • 12 jalaperio peppers
    • 1/4 cup shredded Monterey Jack cheese (about 2 ounces)
    • 1/4 cup shredded sharp yellow Cheddar (about 2 ounces)
    • 1/2 cup softened cream cheese or goat cheese
    • 1/4 cup salsa or pico de gallo
    • 2 eggs
    • 1 cup gluten-free bread crumbs
    • 2 teaspoons dried oregano
    • Vegetable oil, for deep frying


Place the jalapenos in a pot of boiling water, boil for 5 minutes, drain, and cool to room temperature.

In a medium bowl, stir together the Monterey Jack cheese, cheddar, cream cheese, and salsa. Cut slits down one side of each pepper (leaving the stem) and, using the tip of a knife, remove the seeds and membranes. Using a small spoon, fill the jalapenos with the cheese mixture and then press the seams together to return the jalapenos to their original shape. In a small bowl, beat the eggs until frothy.

In a medium bowl, whisk together the bread crumbs and oregano.

In a large heavy saute pan or Dutch oven, heat 3 inches of oil over medium-high heat until a deep-fat thermometer reads 350°F. One at a time, dip a jalapeno into the egg, allow the excess to drip off, and then roll in the bread crumb mixture. Repeat again, dipping into the egg mixture and then into the bread crumbs, forming a second layer.

Slowly place a few jalapenos at a time in the oil and fry for 1 to 2 minutes, until golden brown. Drain on paper towels before serving.

Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.



  Vegetable Appetizers pg 2   |   Garbanzo Tabbouleh   |   Glazed Edamame Beans   |   Green Beans with Basil Dip   |   Grape Leaves, Lemony Stuffed   |   Grape Leaves, Stuffed   |   Grape Leaves, Stuffed (Dolmathes)   |   Grape Leaves, Stuffed (Yaprak)   |   Grilled Roasted Garlic   |   Italian Rice Fritters   |   Jalapenos, Baked Jalapeno Poppers   |   Jalapenos, Grilled Pepper Poppers   |   Jalapeno Poppers (Gluten Free)   |   Lentils & Rice   |   Matbucha   |   Mung Bean Dumplings In Ginger Sauce   |   MUSHROOM APPETIZERS >>>   |   Okra, Stuffed with Coriander   |   Okra Fritters   |   ONION APPETIZERS >>>   |   Pig Skins   |   Plantain, Roasted with Garlic Sauce   |   Poblano Chiles, 3 Cheese Stuffed   |   Potatoes, Baked Pomme Frites   |   Potato & Carmelized Onion Tarts   |   Potato, Cheddar Skins & Garlic Dip   |   Potato and Cheese Roll   |   Potato Latkes   |   Potato, Mini Latkes w/Pear Chutney   |   Potato, Mushroom & Dried Plum Torta   |   Potato Pancakes, Bacon & Chive   |   Potato Pancakes, Korean   |   Potato Party Pancakes   |   Potato Planks, Grilled  |   Potato Skewers, Rosemary   |   Potato Skins w/Sun Dried Tomatoes   |   Potato, Spiced Potato Dumplings   |   Potato Walnut Cakes   |   Pumpkin, Cored Pumpkin   |   Pumpkin Fritters, South African   |   Pumpkin Ravioli  
  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages