Dairy free
Gluten free
Soy free
Sugar free
What You'll Need
For the Filling
- 1 package Culcherd Sriracha Jalapeno Cheese
- ½ package Culcherd Original Cheese
For the Poppers
- 8 jalapenos
- 1 cup gluten-free flour (Bob’s Red Mill)
- 1 cup GF panko bread crumbs
- 1 cup plant-based milk
- ½ tsp of Himalayan pink salt
- ¼ tsp pepper
How To
For the Filling
- In a small bowl, mix together Culcherd Sriracha Jalapeno and Original until smooth and creamy.
For the Poppers
- Preheat oven to 375°F.
- Slice jalapenos in half and scrape out the ribs and seeds.
- In a shallow dish, mix flour with salt and pepper.
- Fill half of each jalapeno with about 1½ tbsp of the cheese mixture and top with the other half of the pepper.
- Coat each pepper in GF flour mixture, then dip into milk and then coat each with breadcrumbs.
- Bake poppers for 20-25 minutes turning halfway. Or until golden brown.
- Sprinkle with salt while hot and serve with your favourite ranch sauce for dipping.
