With the Super Bowl last weekend came lots of talk and blog posts about game day snacks. Nothing sounded good until someone brought up jalapeño poppers. I hadn’t had them since I started the gluten-free lifestyle so I didn’t have a recipe I could use. I needed to remedy that!
Clean jalapeños, cut in half and place on a parchment lined baking sheet.
Using a spoon, remove the seeds and core from each jalapeño half.
Spoon filling mixture into each jalapeño half and place back onto parchment lined baking sheet.
Bake at 400 degrees for 30 minutes. Cool and serve warm.
12 jalapeno peppers
1/2 cup shredded cheddar cheese
8 oz. cream cheese
1 – 12.5 oz. can chunk chicken breast, drained
6 strips bacon, chopped
1/4 cup salsa
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. sea salt
Combine cheese, cream cheese, chicken, bacon, salsa and spices in a mixing bowl with a stand mixer. Blend and wipe sides of a bowl a couple of times until well combined and creamy.
Spoon mixture into each jalapeño half.
Eat warm, eat later cold and eat the next morning from the fridge.
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