Jalapeno Poppers

I haven’t thought about jalapeno poppers since jalapenos were in season last summer and coming out of my ears. However, all of a sudden they have re-entered my mind thanks to the upcoming Super Bowl. I created a gluten free version this past September, so it is not GAPS friendly, but I am sure it won’t be hard to convert it. This fabulous appetizer is not only delicious but a great way to get some good nourishing fats.

Jalapeno Poppers(gluten/grain free)

12 jalepeno, halved and seeded

1 cup cream cheese, preferably homemade (recipe follows)

1 cup sharp cheddar cheese, preferably from Grass fed cows

4 slices crispy bacon (optional), preferably pastured and no sugar added

1 teaspoon oregano

1 teaspoon cumin

1 teaspoon garlic powder

1/2 teaspoon salt

2-3 pastured eggs (start with 2, add 3rd if needed)

2-3 tablespoons whole raw milk (start with 2, add 3rd if needed) , use kefir or cream if you can’t use milk

2/3 cup coconut flour

2/3 cup arrowroot flour

1 quart of bacon fat, lard or coconut oil

Equipment:

A good knife
cutting board
deep frying pan
thermometer

Directions:

Mix together in a bowl, cream cheese, cheddar cheese, bacon (if using), cumin garlic powder and salt.
You will need 3 bowls, in one place the arrowroot flour, in another the egg and milk, in a third the coconut flour. Season coconut flour with some sea salt and paprika if desired.
Dredge each stuffed pepper into the arrowroot, then the egg wash, then the coconut flour to cover. Place on a plate when done. Repeat until all peppers are coated. At this point you could freeze the peppers to make at a later time. Or proceed with frying.
In a deep frying pan or skillet (I used a cast iron skillet), heat about a quart of bacon fat, lard or coconut oil. I personally save my bacon grease after each batch, strain the fat through a paper towel lined strainer into a glass or ceramic bowl and store in the refrigerator. This keeps well for many many months.
Bring the grease up to 365 degrees fahrenheit (180 C). Deep fry the breaded jalepenos for 3-4 minutes each, until golden brown, turning in the oil to reach all sides if needed. Remove from hot grease and drain on paper towels. Serve with Salsa Verde, or any salsa you prefer.

Time:
Active time – 20 minutes
Cooking time – 10 minutes

Homemade Cream Cheese

1 quart organic plain whole milk yogurt, or raw milk

Equipment:

1 quart glass jar or pitcher
large bowl
strainer
cheesecloth

Directions:

If you are using raw milk, you need to plan ahead, as it will take 1-4 days to let your milk separate. Place the milk in a glass container on the counter and allow it to stand at room temperature until it separates.
Line a large strainer set over a bowl with a clean dish towel. Pour in the yogurt, or the separated milk, whichever you are using. Cover and let stand at room temperature for several hours (the yogurt will take longer than the milk, as the whey has already separated from the milk). The whey will run into the bowl and the milk solids will stay in the strainer. Tie up the towel, being careful not to squeeze. Tie this sack to a wooden spoon placed across the top of a tall container, like a pitcher so that more whey can drip out. When the bag stops dripping, the cheese is ready.
Store the whey in a mason jar in the fridge for up to 6 months, you can use it for lacto-fermenting vegetables. You should get 1 cup of cream cheese.

Time: Active time – minutes, inactive time 1-4 days