Rock Bottom Bacon Jalapeno Poppers [0000154]

Ingredients:

12 fresh jalapeno peppers
8 ounces cream cheese, softened
1 cup shredded cheddar cheese
6 slices bacon, cooked and crumbled
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and black pepper, to taste
1/2 cup gluten-free breadcrumbs
Cooking spray (gluten-free)

Instructions:

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Cut the tops off the jalapeno peppers and carefully remove the seeds and membranes. Wear gloves or wash your hands thoroughly afterward, avoiding touching your face, as jalapeno seeds can be very spicy.

In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, crumbled bacon, garlic powder, onion powder, salt, and black pepper. Mix until all ingredients are well combined.

Fill each jalapeno pepper with the cream cheese mixture, ensuring they are generously stuffed.

In a separate shallow dish, place the gluten-free breadcrumbs.

Roll each stuffed jalapeno pepper in the breadcrumbs, pressing gently to adhere the crumbs.

Place the breaded jalapeno poppers on the prepared baking sheet.

Lightly spray the poppers with cooking spray to help them brown and crisp up in the oven.

Bake in the preheated oven for about 20-25 minutes, or until the poppers are golden brown and the peppers are tender.

Remove from the oven and let them cool slightly before serving.

Enjoy your homemade gluten-free Bacon Jalapeno Poppers, reminiscent of Rock Bottom's delicious appetizer!