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.
From Lindsey at Homemade Mommy
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
GRAIN FREE BATTER
- 1 pastured egg, separated
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.
3. To make the filling, mix the yogurt cheese, salt and garlic together until combined. Add the bacon pieces.
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.
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
- 2 Tbsp Serrano and Garlic Aioli
- 1/4 cup sour cream or creme fraiche
- 1 Tbsp apple cider vinegar
1. Blend the aioli and the sour cream and serve!
I guarantee you will love these!
If you haven’t already, check out Lindsey’s book.
Lindsey 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.