These gluten-free jalapeño poppers are savory with a little spice! And with cream cheese and gluten-free breadcrumbs, they will be a big hit the next time you sit down to watch a football game!
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- About This Jalapeño Poppers Recipe
- Ingredients You Will Need
- How To Make Gluten-Free Jalapeño Poppers
- Tools/Equipment For Making Jalapeño Poppers
- Frequently Asked Questions
- How To Store Jalapeño Poppers
- How To Serve Jalapeño Poppers
- More Gluten-Free Recipes To Try
- Gluten-Free Jalapeño Poppers Recipe
About This Jalapeño Poppers Recipe
I am shocked I'm even writing this recipe to begin with! I'm not someone that has ever been a big fan of jalapeños until rather recently. Sure, I'd have them diced up in chili or in small amounts. But the thought of eating an entire jalapeño in my mouth at one time was NEVER something that crossed my mind. Until our friends Katie and Andrew had a TON of jalapeños in their garden this summer and offered them to anyone willing to take some. We said yes, because Dylan assured me we would make something delicious with them.
He was right!
This is another Dylan recipe on the blog - his other famous one being this gluten-free crockpot pulled pork. These gluten-free jalapeño poppers are savory and delicious, with just a hint of spice (not too much!) and a creamy, cheesy filling. You'll definitely know why they are called poppers after you make them because they easily pop into your mouth. And you can't wait to have more!
Ingredients You Will Need
Jalapeños: Our main ingredient and superstar! About 10-12 uniform jalapeños. You'll deseed them and cut them in half (but please, be careful doing so and wear gloves if needed!)
Cream Cheese: Good old cream cheese - the block kind. I use Philadelphia brand. You'll want to leave it out at room temperature for about 15 minutes so it's soft and pliable.
Scallions: Dylan really wanted an onion component in this recipe, so since we had scallions growing in our apartment, he chopped them up into the filling.
Garlic Powder: For flavoring the cream cheese filling.
Onion Powder: Again, to flavor the cream cheese filling.
Salt & Pepper: Dylan does everything by taste, but I include specific measurements to start from in the recipe card below.
Cheddar or Monterey Jack Cheeses: Grate it yourself for optimal cheesiness. You can choose which you'd like, or do a combination of the two!
Gluten-Free Breadcrumbs: This adds some nice crunch to the poppers on top for texture. We love Aleia's brand and these are their panko gluten-free breadcrumbs that are awesome!
How To Make Gluten-Free Jalapeño Poppers
First, you'll cut and deseed (carefully! Use gloves or make sure to wash your hands thoroughly!) the jalapenos and cut them in half. Then you'll mix together the filling ingredients and fill each pepper with about 1 tablespoon of each. Finally, you'll top them with some shredded cheese and breadcrumbs, and then bake in the oven until golden brown!
Tools/Equipment For Making Jalapeño Poppers
Disposable Gloves: If you don't want to worry about the burn from these jalapeño peppers, you could try wearing gloves. Otherwise, make sure to wash your hands thoroughly and don't touch your face while cutting and deseeding!
Frequently Asked Questions
Are These Poppers Spicy?
Truthfully - not really. Once in a while you might get a little kick of spice, but in general, they taste like a pepper filled with cream cheese! Jalapenos in general are not as spicy as other peppers on the Scoville scale. They one of the most mild peppers out there after bell peppers, poblanos, and anchos.
Can I Make These Dairy-Free?
Absolutely! I've made a lot of recipes on the blog here both gluten AND dairy-free. Just substitute your favorite gluten & dairy-free cream cheese and regular cheeses. You can also just omit the extra cheese and use dairy-free cream cheese only.
Can I Make These Ahead of Time?
Definitely! Fill the jalapeños and place on a baking sheet in the fridge covered with plastic wrap or foil. Then when ready to bake, pop them in the oven and cook as written.
How To Store Jalapeño Poppers
These jalapeño poppers should be eaten within 1-2 days due to the fresh peppers and cream cheese. If you are planning to store any leftovers, cover them with foil/wrap and keep in the refrigerator. Reheat in the microwave or in the oven. You could also heat these in an air fryer (I just don't have one!)
I would not recommend freezing these poppers. I can't speak to how they will stay together/turn out!
How To Serve Jalapeño Poppers
These are definitely great on their own, but if you wanted to, you could pair them with some other fantastic football snacks. Try these gluten-free recipes for pigs in a blanket made with only 3 ingredients, or maybe some beef and cheese empanadas, or even some chicken wings or nachos!
I'm a big fan of jalapeños now thanks to Dylan's recipe. And I can't believe I'm even saying that! Seriously, give these gluten-free poppers a try- maybe they're your new snack thing too.
More Gluten-Free Recipes To Try
Feel like an easy quickbread? This banana bread with walnuts is a winner!
Ready for an incredible travel-inspired dish? Make this gluten-free pad thai!
Looking for the simplest no-bake pie that will knock your socks off? Try gluten and dairy-free key lime pie!
Ready to take your baking skills to the next level? Try these delightful, buttery, and flaky gluten-free croissants.
Here's the full recipe for gluten-free jalapeño poppers!
If you love this recipe, please leave a review! Thank you so much!
Gluten-Free Jalapeño Poppers Recipe
- 8-10 jalapeños, deseeded and cut in half
- 8 scallions, chopped small
- 10 ounces cream cheese, softened (use dairy-free if needed)
- 1 ½ teaspoon onion powder
- 1 teaspoon garlic powder
- ½ cup plain gluten-free breadcrumbs
- ⅓ cup of freshly grated cheddar or Monterey Jack cheese (or do a mixture of both)
- salt & pepper, to taste (start with ¼ teaspoon each and increase!)
Deseed and cut the jalapeños in half. Place on an ungreased baking sheet. Preheat oven to 400 degrees Fahrenheit.
In a medium bowl, combine the cream cheese, scallions, onion powder, garlic powder, and salt & pepper. Fill each ½ of a jalapeño with about 1 tablespoon of filling. Once all jalapeños have been filled, top with a sprinkle of gluten-free breadcrumbs and some of the shredded cheese. There's no exact amount for this - just measure with your cheesy heart!
Once all of the poppers have been filled, bake for 20 minutes. Cheese should be nice and golden brown and breadcrumbs crispy! You could also bake these in an air fryer, but as I don't have one, I use my regular oven.
Serve warm - they go fast!
Dairy-Free: To make this recipe dairy-free, substitute your favorite dairy-free cream cheese and cheddar/Monterey Jack cheeses.
Storage: Poppers are best eaten fresh. To store any leftovers, cover with foil or place in a sealed container. Reheat in the oven on broil or in the microwave.
Make Ahead: Fill the jalapeños and place on a baking sheet in the fridge covered with plastic wrap or foil. Then when ready to bake, pop them in the oven and cook as written.
Nutrition InformationYield 10 Serving Size 1
Amount Per Serving Calories 176Total Fat 13gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 35mgSodium 269mgCarbohydrates 11gFiber 1gSugar 2gProtein 5g
The nutrition information on each recipe card is provided as a courtesy and for your convenience. The data is calculated by Nutritionix. You are encouraged to make your own calculations based on your ingredients and preferred nutritional facts calculator. While I try to make sure they are accurate, I cannot guarantee the accuracy of these calculations.
Do you like jalapeños?
Will you try this recipe?
Tell me in the comments below!