Breaded Jalapeño Poppers

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5 from 170 votes

Breaded Jalapeño Poppers

40 minutes
Calories 450kcal


  • 5 jalapeno chilies
  • 1/2 cup parmesan cheese
  • 3 tablespoons psyllium husks
  • 5 tablespoons almond flour
  • 2 teaspoons garlic powder
  • 3 ounces cream cheese
  • 3/4 cheddar cheese
  • 1 teaspoon heavy cream
  • 1 tablespoon butter
  • coconut oil (Enough, to fry two poppers at time.)


  • Bring a pot of water to a boil.
  • Slice jalapeños in half and remove the seeds.
  • Place into the pot of boiling water for 3 minutes.
  • While jalapeños are cooking, grab a large bowl and fill with equal parts water and ice.
  • After the jalapeños have cooked for 3 minutes, strain the pot of water and place jalapeños into the ice bath.
  • This stops the cooking process.
  • Melt cream cheese, cheddar cheese, heavy cream, butter and half garlic powder together.
  • Either on the stove or microwave.
  • Pat dry jalapeños, fill with cheese, then place them in freezer for two hours.
  • In a blender, or bullet, combine Parmesan cheese, garlic powder, almond flour and psyllium husk and pulse a few times.
  • Pour into a bowl In another bowl whisk two eggs Heat a small pot with coconut oil.
  • Around 325 – 350 degrees.
  • Roll frozen stuffed jalapeño in egg wash, then the bread coating and into the coconut oil.
  • Fry for two minutes on each side.
  • Or until outside becomes a golden brown.
  • Drain on a paper towel and serve with your favorite dipping sauce.


Calories: 450kcal

Originally posted 2019-02-20 18:39:31.

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