I have a guilty pleasure confession. I loved cream cheese stuffed jalapeno poppers. They are a perfect combination of warm cream cheese, crispy fried coating, with a lovely jalapeno kick. Once I was diagnosed with my food allergies finding gluten/ dairy friendly poppers was a difficult task. So i found a way to make these gluten and dairy free jalapeno poppers in a split recipe for the whole family to have some!
One afternoon, while preparing to watch a football game, I was craving a popper in every which way. Yet this time, I also wanted bacon. On this day my loaded baked poppers were born. They are everything you crave in a jalapeno popper without the hassle of having to break out the deep fryer. With my desire to make these delicious morsels a tad bit more substantial, I decided to add rotisserie chicken as a fun twist.
I’ve laid out my ingredients to make two versions, a traditional, and a gluten and dairy free version. By doing this, I can make sure that I get my snacks, and no one has to complain that they don’t like diary-free cheese. Several of the ingredients are shared, so you can share ingredients and make sure everyone has a meal.
This pairs great with a Toasted Coconut Margarita
Nikki’s Notes:
- HIGHLY recommend wearing gloves to prepare jalapenos!
- Par cooking your bacon allows for a crispier final product!
- Toothpicks are not necessary, but provide nice stability!
Temperature: 350 Degrees
Yields: 16 Stuffed Jalapeno Halves
Cook Time: 30 Minutes
Ingredients
- Dairy/ Gluten Free
- ½ Shredded Rotisserie Chicken
- 4 oz Tofutti Dairy Free Cream Cheese
- ½ cup Violife Just Like Cheddar Cheese Shreds
- 1/8 tsp Garlic Powder
- Salt and Pepper to Taste
- 4 Jalapenos (Halved, Seeded, and Deveined)
- ½ Pound of Bacon (8 Slices)
- Dairy/ Gluten Full
- ½ Shredded Rotisserie Chicken
- 4 oz Cream Cheese
- ½ cup Cheddar Cheese
- 1/8 tsp Garlic Powder
- Salt and Pepper to taste
- 4 Jalapenos (Halved, Seeded, and Deveined)
- ½ Pound of Bacon (8 Slices)
Recipe:
- Par cook bacon @ 350 Degrees for 8-10 min on wire rack
- Halve jalapenos length wise, deseed, and devein
- Combine chicken, softened cream cheese, cheddar, garlic powder, salt, and pepper.
- Stuff raw jalapenos heavily with stuffing and wrap with one piece of bacon. Secure with toothpick if desired. Place back on wire rack.
- Cook @ 350 Degrees for 20 minutes.
- Enjoy!
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Still Hungry?
I have a guilty pleasure confession. I loved cream cheese stuffed jalapeno poppers. They are a perfect combination of warm cream cheese, crispy fried coating, with a lovely jalapeno kick. Once I was diagnosed with my food allergies finding gluten/ dairy friendly poppers was a difficult task. So i found a way to make these gluten and dairy free jalapeno poppers in a split recipe for the whole family to have some!
One afternoon, while preparing to watch a football game, I was craving a popper in every which way. Yet this time, I also wanted bacon. On this day my loaded baked poppers were born. They are everything you crave in a jalapeno popper without the hassle of having to break out the deep fryer. With my desire to make these delicious morsels a tad bit more substantial, I decided to add rotisserie chicken as a fun twist.
I’ve laid out my ingredients to make two versions, a traditional, and a gluten and dairy free version. By doing this, I can make sure that I get my snacks, and no one has to complain that they don’t like diary-free cheese. Several of the ingredients are shared, so you can share ingredients and make sure everyone has a meal.
Ingredients
- – Dairy/ Gluten Free-
- ½ Shredded Rotisserie Chicken
- 4 oz Tofutti Dairy Free Cream Cheese
- ½ cup Violife Just Like Cheddar Cheese Shreds
- 1/8 tsp Garlic Powder
- Salt and Pepper to Taste
- 4 Jalapenos (Halved, Seeded, and Deveined)
- ½ Pound of Bacon (8 Slices)
- -Dairy/ Gluten Full-
- ½ Shredded Rotisserie Chicken
- 4 oz Cream Cheese
- ½ cup Cheddar Cheese
- 1/8 tsp Garlic Powder
- Salt and Pepper to taste
- 4 Jalapenos (Halved, Seeded, and Deveined)
- ½ Pound of Bacon (8 Slices)
Instructions
- 1. Par cook bacon @ 350 Degrees for 8-10 min on wire rack
- 2. Halve jalapenos length wise, deseed, and devein
- 3. Combine chicken, softened cream cheese, cheddar, garlic powder, salt, and pepper.
- 4. Stuff raw jalapenos heavily with stuffing and wrap with one piece of bacon. Secure with toothpick if desired. Place back on wire rack.
- 5. Cook @ 350 Degrees for 20 minutes.
- 6. Enjoy!
Notes
- HIGHLY recommend wearing gloves to prepare jalapenos!
- Par cooking your bacon allows for a crispier final product!
- Toothpicks are not necessary, but provide nice stability!
