Jalapeno Poppers (Gluten/Grain Free)

by lydia on February 4, 2011

I haven’t thought about jalapeno poppers since jalapenos were in season last summer and coming out of my ears. Naturally, that would be the time of year to create a new jalapeno poppers recipe.

However, all of a sudden they have re-entered my mind thanks to the upcoming Super Bowl. This fabulous appetizer is not only delicious but a great way to get some good nourishing fats (be sure to use the best quality fats).

Go ahead and make a bunch and freeze some for later! You’ll be glad you did!

Jalapeno Poppers

Jalapeno Poppers (Gluten/Grain Free)
Recipe type: Appetizer
  • 12 jalapenos, 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
  • ½ 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
  • ⅔ cup coconut flour
  • ⅔ cup arrowroot flour or tapioca
  • 1 quart of bacon fat, lard or coconut oil
  • Homemade Cream Cheese:
  • 1 quart organic plain whole milk yogurt, or raw milk
  • Equipment:
  • A good knife
  • Cutting board
  • Deep frying pan
  • Thermometer
  • 1-quart glass jar or pitcher
  • Large bowl
  • Strainer
  • Cheesecloth
  1. Mix together in a bowl, cream cheese, cheddar cheese, bacon (if using), cumin garlic powder and salt.
  2. You will need 3 bowls, in one place the arrowroot flour, in another the egg and milk, and in a third the coconut flour.
  3. Season coconut flour with some sea salt and paprika if desired.
  4. Dredge each stuffed pepper into the arrowroot, then the egg wash, then the coconut flour to cover.
  5. Place on a plate when done.
  6. Repeat until all peppers are coated. At this point, you could freeze the peppers to make at a later time. Or proceed with frying.
  7. 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.
  8. Bring the grease up to 365 degrees Fahrenheit (180 C). Deep fry the breaded jalapenos for 3-4 minutes each, until golden brown, turning in the oil to reach all sides if needed.
  9. Remove from hot grease and drain on paper towels. Serve with Salsa Verde, or any salsa you prefer.
  10. To bake the poppers:
  11. Preheat the oven to 350 degrees F.
  12. Line a baking sheet with parchment paper.
  13. Place poppers on the baking sheet and into the oven.
  14. Bake for 30 minutes until golden.
  15. For the Cream Cheese:
  16. 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.
  17. Line a large strainer set over a bowl with a clean dish towel.
  18. Pour in the yogurt, or the separated milk, whichever you are using.
  19. 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.
  20. Tie up the towel, being careful not to squeeze.
  21. 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.
  22. When the bag stops dripping, the cheese is ready.
  23. Store the whey in a mason jar in the fridge for up to 6 months.
  24. You should get 1 cup of cream cheese.


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Tiffany@ The Coconut Mama February 4, 2011 at 6:57 pm

Lydia, these look really good! Next time we have a gathering I will be trying these =)

Michaela March 25, 2012 at 4:07 pm

I LOVE poppers and so do my 2 oldest! Every year I anticipate jalapenos for 2 reasons- poppers & fermented escabeche! *drool*

Amanda @Natural Living Mamma October 10, 2013 at 9:21 pm

These look awesome. Is there any way to make them without the egg wash?

lydia January 13, 2014 at 9:44 am


I suppose you could try something else that would help the ‘breading’ to adhere to the poppers – I’ve done just oil on things like chicken fingers but with the poppers shape and texture it might not work well. So I really can’t say for sure how to go about it without the eggs in a way that the breading will stay put -KWIM?!

But if you try another method let me know how it goes…..

sheri fobare January 11, 2014 at 3:24 pm

Lydia, do you think these would be too heavy with almond flour instead of the arrow root flour? What are your thoughts?

lydia January 13, 2014 at 9:46 am

I think it would be too heavy with just almond and coconut flour alone -but you certainly could try it Sheri. You could try tapioca instead or maybe even rice flour. If you are avoiding starches altogether, I might try straight coconut flour instead of adding the almond flour.

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