I love poppers! This recipe did not produce the same “crunch” as ones that are deep-fried, however ALL of the flavor is there. I chose to slice them into medallions to make it look and feel like a larger portion. This was about 2 medium jalapeno’s.
30g cream cheese, room temperature
10g butter, room temperature
5g egg whites
40g fresh jalapeños, sliced into rings with seeds and membranes removed
15g almond meal
5g oilve oil
salt/pepper, pinch of dried Italian herbs
Pre-heat the oven to 400 degrees.
Blend the cream cheese, butter and egg whites together until very well combined.
In a separate bowl, combine the almond meal, olive oil and seasonings.
Using a small rubber spatula, fill the jalapeños with the cream cheese mixture. It is ok if it is mounded on top. Carefully press the ends of the stuffed peppers into the almond meal mixture.
Put the peppers onto a parchment paper or silicone lined baking sheet. Bake for about 15 minutes, until golden brown. Allow to cool for a few minutes before removing them from the pan or eating. The cream cheese is HOT!
Wear disposable food prep gloves if your skin is sensitive the capsaicin in hot peppers. Do NOT touch your eyes or face after cutting them.
To increase the ratio, lower the cream cheese and increase the butter. The purpose of the egg whites is absorb and hold the fat inside the pepper. This worked very well, the butter did not spread or run at all.