Gluten-Free Jalapeno Poppers featuring Kinnikinnick Panko Bread Crumbs

 

Kinnikinnick just recently introduced Panko Style Bread Crumbs.  It retails for about $4.99 for 350g.

I had plans to make some cheese sticks, breaded tofu and onion rings.  On my trip to the store to get ingredients, the jalapeno peppers caught my eye.  Jalapeno Poppers - brilliant!

Keep in mind this recipe doesn't make a whole lot... since I was just making for myself.  You can easily double or triple as needed.  I didn't measure anything so these are estimates.

Gluten-Free Jalapeno Poppers

Baked not fried!

• 4 jalapenos
• 1/3 package of Philidelphia Cream Cheese
• 1/4 cup sharp cheddar, grated
• Spices/seasonings of your choice (garlic, onion or chili powder, Italian seasonings)
• Kinnikinnick Panko Bread Crumbs

1. Cut the tops off the jalapeno peppers.  Slice in half and carefully dispose of the insides - be careful, the seeds are hot!  Wear gloves or make sure you wash your hands well after handling the peppers.
2. Cream the cream cheese, grated cheddar and seasonings together in a bowl.
3. Spoon the cheesey mix into the jalapeno halves evenly.  They should be rounded on the tops.
4. Pour some Panko Crumbs in a shallow dish and roll the tops of the poppers in the crumbs.
5. Bake at 400* for about 15-20 minutes.

Mine are messy because I used my hands to fill the jalapeno halves.  Spoon or hands, either way works fine!  Here are the poppers before the oven.

Jalapeno Poppers before the oven

Jalapeno Poppers - crispy, right out of the oven!

I also made up a batch of gluten-free cheese sticks with mozzarella cheese.  The recipe was "borrowed" from my friend Devan over at Accustomed Chaos.  Check out her blog for tons of gluten-free recipes and information!

Cheese Sticks

mmm cheese!

What are you looking forward to making with Kinnikinnick's Panko Style Bread Crumbs?