Baked Gluten-Free Jalapeño Poppers (No Bread Crumbs)

If you are looking for easy gluten-free snack ideas everyone will devour, these baked jalapeño poppers made with cream cheese, cheddar, and bacon are guaranteed to disappear fast. This simple recipe uses no bread crumbs or breading, so they are naturally gluten-free without having to buy any speciality ingredients. Plus, they are make-ahead and freezer-friendly, ideal for the holidays and party prep.

Prep Time 35

Cook Time 20

Total Time 55

Servings 2 poppers

Author Melissa Erdelac

Ingredients

12 fresh jalapeños
8 ounce cream cheese softened
6 slices cooked, chopped bacon divided
2 cups freshly grated sharp cheddar cheese divided
2 cloves garlic minced
¼ cup minced green onion
¼ teaspoon salt
¼ teaspoon onion powder
¼ teaspoon pepper

Instructions

Preheat the oven to 400ºF. Use kitchen gloves to protect your hands. First, halve each jalapeño lengthwise. Use a small spoon to to scrape out the seeds and membranes. If you like your jalapeño poppers spicy, you can skip this part, or leave a few seeds in. For little or no heat, it's important to get all of this out. Transfer to a parchment-lined baking sheet and face cut side up.
12 fresh jalapeños
In a medium bowl beat the cream cheese until creamy. Add the garlic, green onion, salt, pepper and onion powder; beat again. Stir in 1 ½ cup cheese and 4 slices crumbled bacon, reserving 2 slices of cooked bacon to sprinkle on top.
8 ounce cream cheese, 2 cloves garlic, ¼ cup minced green onion, ¼ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon onion powder
Divide the cream cheese mixture evenly between the jalapeños. First spoon it on each one, then once it's divided go back and spread in with a small knife or back of a spoon. Sprinkle the remaining cheddar cheese and bacon on top.
6 slices cooked, chopped bacon, 2 cups freshly grated sharp cheddar cheese
Bake for 20-23 minutes, or until bubbly. If desired, finish off with broiling for 1-2 minutes. Serve immediately.

Notes

Make-Ahead and Freezing

If you are prepping for a party, I highly recommend making these ahead of time. They can be stuffed up to 24 hours in advance. Store in an airtight container between layers of parchment and refrigerate.

These are also freezer-friendly, but I recommend using full-fat cream cheese if freezing. Prep the recipe and freeze on a baking sheet. Once they are frozen solid, transfer to an airtight container and freeze up to 3 months. When ready to enjoy, bake from frozen, adding a few additional minutes to the baking time.

Nutrition