These jalapeño poppers packed quite the kick, but were made with a cashew cream cheese that balanced the spice perfectly. I got a bit too many jalapeños from one of our grocery deliveries so I knew this was the best way to use them up! These poppers are great to make for game days, for summer BBQ nights, or to have as an appetizer before dinner.
They are super easy to make and the only prep required is to soak the cashews in water overnight in the refrigerator. The reason you want to soak cashews is because it helps to soften the nuts and allows the acid in the nuts to become more digestible. After your cashews have soaked, you will want to blend the cream cheese as the first step. The cream cheese can be stored in the refrigerator a day in advance!
One piece of advice I learned the hard way is to wash your hands immediately after cutting the jalapenos and be careful not to touch your face before you do, otherwise you will have a burning sensation that is not fun!
For this recipe, I made my own breadcrumbs by using leftover toasted gluten free bread and putting it right into the food processor, but you could use regular breadcrumbs, panko breadcrumbs, or make your own with bread or crackers!
Substitution ideas:
- Jalapeño Peppers: if spice isn’t your thing, then you can use the sweet baby peppers! They will be just as good with the filling.
Healthy Jalapeño Poppers
Cooking & Baking Supplies
- Food Processor
- Baking Tray
- Parchment Paper
Ingredients
- 1 cup cashews (soaked overnight)
- 1 tbsp lemon juice
- 2 tbsp water
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp salt
- 5-8 jalapeños peppers
- 1/2 cup gluten free breadcrumbs
Instructions
- Soak cashews overnight in water in the refrigerator.
- After cashews have soaked, in a high power blender or food processor, blend together cashews, lemon juice, water, paprika, garlic powder, onion powder and salt until a cream cheese texture forms (this can be made a day in advance and kept in the refrigerator).
- Preheat the oven to 350 degrees and line a baking tray with parchment paper.
- Cut jalapeños lengthwise and scoop out seeds and place on the baking tray. Be sure to wash hands well immediately after.
- Fill each jalapeño half with the cream cheese mixture and then top with breadcrumbs!
- Cook for 15 minutes or until jalapeños are soft and serve right away. ENJOY!
