Gluten-Free JOC Appetizer - Bacon-Wrapped Jalapeño Poppers

Ingredients:

12 fresh jalapeño peppers, halved lengthwise and seeds removed
6 slices gluten-free bacon, cut in half
8 ounces gluten-free cream cheese
1 cup gluten-free shredded cheddar cheese
1/2 teaspoon gluten-free garlic powder
1/2 teaspoon gluten-free onion powder
Salt and pepper to taste
Toothpicks, soaked in water for 30 minutes
Gluten-free barbecue sauce or ranch dressing for dipping (optional)

Instructions:

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

In a mixing bowl, combine the gluten-free cream cheese, gluten-free shredded cheddar cheese, gluten-free garlic powder, gluten-free onion powder, salt, and pepper. Mix until all the ingredients are well incorporated.

Stuff each jalapeño pepper half with a generous amount of the cheese mixture.

Wrap each stuffed jalapeño half with a half-slice of gluten-free bacon. Secure the bacon with a soaked toothpick.

Place the wrapped jalapeño poppers on the prepared baking sheet.

Bake in the preheated oven for about 20-25 minutes or until the bacon is crispy and the peppers are tender.

Remove from the oven and let the Bacon-Wrapped Jalapeño Poppers cool slightly. They will become firmer as they cool.

Serve these gluten-free Bacon-Wrapped Jalapeño Poppers hot. You can optionally serve them with gluten-free barbecue sauce or ranch dressing for dipping.

Enjoy these delicious and slightly spicy gluten-free Bacon-Wrapped Jalapeño Poppers as a tasty appetizer!