Gluten-free jalapeño poppers are cheesy, crispy perfection! Made with flaxseeds for fibre, this 15 minute appetizer is savoury and low carb.
You must be able to tell by now that we adore spicy food over at our house! From chicken and rice burritos to buffalo chicken lettuce tacos, there is just something about Mexican food that has a key to my heart.
Another fantastic recipe to add to the list, these jalapeño poppers give just the right amount of spice – not overdoing it – with cheesy, crispy goodness. The perfect appetizer to serve when guests come over, or simply fulfill those everyday cravings whenever you please.
Just like your favourite appetizer from your favourite restaurant, or even the memories of ordering poppers from your favourite chip truck, these will be your new go-to snack that’s low in carbs are high in fibre. That’s the flaxseeds making these babies a healthier treat.
The fun part about making them is the fact that you can customize! If you want to add bacon bits, chives, or even tomato, do it! I used asiago cheese just to be different, but you can use light cream cheese or feta cheese. It will work in so many ways.
If you are looking for a vegan option, use shredded vegan cheese. It’s that simple.
Be sure to share with your friends, I’m sure that they’re going to want one!
There is absolutely no need to buy frozen jalapeño poppers anymore once you make this recipe. The ones you buy from the store have thick breading and a ton of preservatives. Processed food should be avoided at all costs when looking after your health.
By making the food you love from home, you’ll be able to put your own healthy spin on any recipe, while saving money as well. You’ll know every ingredient used and that’s a great start to taking care of your body.
Gluten-Free Jalapeño Poppers
- 6-10 whole jalapeños
- 227 g PC artichoke and asiago dip or regular cream cheese
- 1/4 cup shredded cheddar cheese
- 1 tsp parmesan cheese optional
- 2 tsp flaxseeds
- pinch sea salt
- pinch ground pepper
Preheat oven to 400 degrees.
Wash jalapeños, cut them in half lengthwise, and remove ribs and seeds. Place jalapeños evenly on a greased or lined baking sheet. Spoon the artichoke asiago dip or cream cheese into the jalapeños to fill, smoothing out the top. Sprinkle shredded cheese over cheese filling, then sprinkle flaxseeds, sea salt, and pepper.
Bake for 15-20 minutes or until lightly browned. Serve immediately.
What you’ll need: