Garden to Table: Fresh Jalapeño Poppers
I’m a big fan of jalapeño flavored everything. Since my doctor advised me to stop consuming gluten a few years ago, one of the things that I’ve missed the most is jalapeño poppers. I frequently make a popper dip with pickled jalapeños. It is my go-to dish whenever I go to parties and everyone loves it. I always end up giving out the recipe. This year I had so many fresh jalapeños from the garden that I needed to use up that I adapted the cheese mixture from the dip recipe to create a low-carb and gluten-free version of jalapeño poppers. While they’re not low calorie (or low fat) they are a little bit healthier since they’re baked and not fried.
12-15 jalapeños depending on the size
1 8 oz. bar of cream cheese, softened
1/2 cup mayonnaise
1/2 cup parmesan + some for sprinkling on top
1/2 cup cheddar
Preheat the oven to 350 degrees.
Cut jalapeños in half lengthwise and remove the seeds. If you don’t want them to be wicked hot you can also remove all the veins.
Combine cream cheese, mayonnaise, parmesan, and cheddar in a bowl.
Fill the jalapeños with the mixture and sprinkle additional parmesan on top.
Place in the oven and bake for about 30-35 minutes or until peppers are cooked, cheese is bubbling, and tops are golden brown.
If the parmesan cheese on the top is getting too brown and the jalapeños aren’t cooked yet place a piece of foil over the top. This will stop it from browning any further.