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Jalapeno Poppers




Source of Recipe


Natalie DeNormandie


List of Ingredients




12 ounces cream cheese or cream cheese substitute, softened
1 (8 ounce) package shredded Cheddar cheese or CF cheese
1 tablespoon bacon bits I omitted these
12 ounces jalapeno peppers tops cut off and seeded (I used a skinny long knife and tried not to split the pepper)
1 cup rice or almond milk or regular milk
1 cup GF all-purpose flour
2 cups dry GF bread crumbs
2 quarts oil for frying


Recipe



In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper.

Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.

Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.

In a medium skillet, heat the oil to 365 degrees F (180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.