My husband is a Jalapeno Popper connoisseur. He doesn’t like just any popper, he wants the ones with CHEDDAR! When we were dairy free, he was like a man on a desert island without them, and would ask very nicely for me to bring them home just for him.
Now that our children can tolerate dairy again, I like to play around with ingredients and see if I can make a good thing into something that is asked for over and over again. This is one of those recipes.
I whipped them up for the first time last year for him and my brother-in-law and the first thing my husband said is, “I can taste the cheddar!” My response was, “What cheddar?” So, the Feddar (faux-cheddar) Popper was born!
I made these twice in the last couple weeks for our Sabbath Rest day feast, or Shabbat, and even my spicy-food-disliking children thought they were winners.
We follow Trim Healthy Mama principles in our eating, and if you want to know why I believe it has been the single best way I know how to feed growing children with gluten allergies you can go here and read about it. This falls into an S meal, or would work wonderfully as an appetizer.
Jalapeno Feddar Poppers – THM S
Servings: 6 Print Here
Time: 30 minutes
1 lb regular ground meat or sausage
9 Jalapenos, cut in half with seeds and ribs removed (get the fattest ones you can find, at least the width of your thumb)
4 ounces 1/3 less fat cream cheese
1/4-1/2 Cup nutritional yeast
2 teaspoons mineral salt
1/2 teaspoon black pepper
1 teaspoon fennel seeds (if using ground meat instead of sausage)
1/2 teaspoon red pepper flakes
1 teaspoon garlic granules
1 teaspoon onion powder
Preheat the oven to 375 degrees Fahrenheit. Cut the jalapenos and remove the white ribs and seeds. Lay them out on a baking sheet.
Mix defrosted ground meat with room temperature cream cheese and all other ingredients very well, until you can no longer see white streaks of cream cheese in the mixture.
Grab, approximately 1 Tablespoon, meatball portions of the mixture and roll them between your hands until they are long enough for the jalapeno and then press into the half, until you fill every crevice. Continue until all jalapeno halves are filled. If you have extra, roll them into meatballs and cook alongside the poppers.
Bake for 25-35 minutes.
They will be very oily if using sausage, and I poured that out on the baking sheet before putting them on the plate for serving.
Thank you so much for stopping by!