Breaded Jalapeño Poppers

Breaded Jalapeño Poppers

Ingredients

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

Instructions

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