American · Dinner
Jalapeno Poppers
Halved fresh jalapenos stuffed with ground pork, cream cheese, and sharp cheddar, coated in gluten-free rice-cracker crumbs and baked until golden. The filling is seasoned with smoked paprika and garlic, delivering savory pork richness, tangy cheese, and moderate green chili heat.
$4
20 minsPrep
22 minsCook
42 minsTotal
MediumLevel
Nutrition per serving
194Calories
15.2gProtein
13.8gFat
8.1gCarbs
3.7gSugar
2.1gFiber
794mgSodium
59mgChol
6.9gSat Fat
285mgPotassium
168mgCalcium
1.4mgIron
0.8mcgVitamin B12
89mgVitamin C
Goes well with
Sparkling Limeade
local
Cold Mexican Lager
international
gluten-free
low-carb
low-cholesterol
gluten-free
Instructions
1
Prep
Heat the oven to 400F and line a baking sheet with parchment. Halve and seed the jalapenos, keeping the shells intact for stuffing.
2
Fry
Brown the ground pork in a skillet over medium-high heat for 8 minutes, breaking it up until no pink remains and edges crisp.
3
Build
Off the heat, stir smoked paprika, garlic powder, and salt into the pork, then fold in cream cheese, cheddar, and sliced scallion.
4
Stuff
Spoon filling into each jalapeno half, mounding slightly, then press the rice-cracker crumbs over the tops.
5
Bake
Place on the sheet and bake at 400F for 18 minutes until deep golden brown and filling is set.
6
Plate
Arrange on a plate and rest 2 minutes until the filling holds firm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g ground pork
- 66 whole jalapenos, halved lengthwise and seeded
- 2.8 oz80g cream cheese, softened
- 1.8 oz52g sharp cheddar cheese
- 1 oz28g gluten-free rice crackers
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp garlic powder
- 1/2 tsp1/2 tsp salt
- 22 scallion
