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Jalapeno Poppers with Serrano Sour Cream Dip

Jalapeno Poppers Grain-Free Recipe

When making the switch to real food, it is hard to envision life without your processed favorites.

How many of you love jalapeno poppers? Here is a gluten and grain free recipe that you will love even better than the processed version.

Jalapeno Poppers

From Lindsey at Homemade Mommy

The Players
This recipe can easily be doubled or tripled for a crowd.

  • 8 large jalapeno peppers


  • 1/4 cup yogurt cheese
  • 1 piece of bacon, cooked crisp and broken into small pieces
  • 1 garlic clove, minced
  • pinch of salt


  • 1 pastured egg, separated

The How-To
1. Roast the jalapenos at 400 degrees F (I use a toaster oven) for about 15-20 minutes or until the skin is blistered and brown, turning about half way through. Alternatively, you can roast the jalapenos on a comal or cast iron skillet until done. Place the roasted jalapenos in a dish towel and allow to rest for about 10 minutes (this will help with the skin removal).

2. Wearing rubber gloves, remove the skin. Make a small vertical slit in the jalapenos, careful not to remove the stem, and clean out the seeds.

Jalapeno Poppers Grain-Free Recipe

3. To make the filling, mix the yogurt cheese, salt and garlic together until combined. Add the bacon pieces.

Jalapeno Poppers Grain-Free Recipe bacon cream cheese

4. Fill the jalapenos with a spoonful of filling and pinch them closed.

5. To make the batter, add the egg white to a mixing bowl of a stand mixer (or use a hand mixer) and whip until stiff peaks are formed, about 2-3 minutes. While the egg white is being whipped, add the egg yolk to a bowl and whisk until light and frothy, about 30 seconds. Fold the stiff egg white gently into the egg yolk.

Jalapeno Poppers Grain-Free Recipe egg batter

5. Heat up a cast iron skillet on medium high heat. When the pan is hot, add bacon grease or ghee to the pan. Dip the stuffed jalapenos in the batter to coat and then saute in the skillet until the edges brown. Flip the jalapenos and cook on the other side. When nicely browned, remove to a plate. Continue to cook in batches until completed.

6. Serve with Serrano Sour Cream Dip.

Serrano Sour Cream Dip

The Players

The How-To
1. Blend the aioli and the sour cream and serve!

Jalapeno Poppers Grain-Free Recipe 2

I guarantee you will love these!

If you haven’t already, check out Lindsey’s book.

Homemade Hommy HandbookLindsey is passionate about achieving vibrant health and am happy to share her tips, techniques and recipes in her new eBook – The Homemade Mommy Handbook with you in the hopes that it will help you create your own path.

This handbook is an excellent resource for those who want to know HOW to cook. If you’ve never really known the difference between braising and sauteing, or dicing and mincing, you need this book! Click here to check it out.

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Lindsey works a full time corporate job on top of being a wife to an amazingly supportive husband and mother to a 4 year old daughter. Oh and she finds time to blog about food! Healthy Food. Great food. She finds the time for homemade cooking because eating this way has truly changed her family’s life. Ditching processed food has helped them all to heal from a number of ailments including asthma, allergies, recurrent sinus infections and ADHD. She buys organic, from family farms, local and grass-fed. Lindsey is passionate about achieving vibrant health and is happy to share her tips, techniques and recipes in her eBook - The Homemade Mommy Handbook with all of you in the hopes that it will help you create your own path.

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7 Responses to Jalapeno Poppers with Serrano Sour Cream Dip
  1. Julie Drigot
    July 27, 2013 | 8:22 am

    This recipe looks great! I have company coming tonight and am making this. I love jalapeno poppers and I just bought 8 lbs of pastured bacon. This will be so good.

  2. Kristop
    July 27, 2013 | 5:55 pm

    This is basically a chile relleno recipe!

  3. GoneCountry
    August 5, 2013 | 7:07 am

    Yum! I love jalapeno poppers but haven’t eaten any in a LONG time because of the batter. Thanks for sharing. I will have to give these a try one day.

  4. Sarah
    September 17, 2013 | 8:53 am

    These sound terrific! I have a bunch of jalepenos in the fridge waiting for me to do something with them! Yum!

  5. Ruth
    September 25, 2013 | 1:25 pm

    looks tasty but unfortunately can’t eat most of the ingredients as they are artery cloggers from high cholesterol content.

  6. Lorelei
    November 24, 2013 | 11:43 am

    What is yogurt cheese?

  7. scottie
    September 20, 2014 | 11:07 am

    I used brown rice and aged Manchego cheese (a Spanish sheep’s milk cheese) for the filling. You could use any cheese such as Beemster or Gruyere or (insert cheese here) if you’re going to grate it and incorporate it into rice for a filling. Now, thanks to you, I have something else to try.

    I used about 75% rice and 25% cheese, go longer or shorter as you see fit.

    If you don’t have issues with gluten (which I don’t) a traditional breading and deep fry works or, if you do have issues go gluten free.

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Who Am I?

My name is Kristen Michaelis. I'm a nutrition educator, author, and mother of three. I adore hats, happy skirts, horizons full of storm clouds, the full-bodied feel of wind as I ride motorcylces, reading in my hammock, and a hearty shot of Caol Ila scotch. I'm also a rebel with a cause.
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