So... my team lost yesterday. But the Bears really didn't have a shot unless the Packers messed up, and they didn't.
So goes football.
So... what does one make for Football Food when you have to eat gluten-free?
Poppers.
Yes... poppers.
Based off an older Weight Watchers recipe, I have been making these for YEARS because they are good, and easy.
Halve your jalapenos. De-seed/rib them. If you are like me, you might want to wear gloves while you do this - I can do one jalapeno without a lot of pain, but if I am doing more than that, I need rubber gloves to deal with them.
Make a mixture of half low-fat cream cheese and half shredded cheddar cheese. I did five whole jalapenos, which was about 2 oz of cream cheese and 2 oz of shredded cheddar. I also added some diced/seeded roma tomatoes that I salted & drained. I like the little bit of tomato.
Fill your jalapenos. If you have time, stash them in the fridge.
To cook them, beat up an egg (or a couple if you are doing a lot) and then dip the poppers cheese-side-down into the egg, then into some type of crumb-thing (I used Corn Chex - corn flakes also work). Place on a sheet tray and cook at 350 degrees for 30 minutes.
And you have lovely, lovely poppers.
(they also work, sans the crumb crust, VERY nicely on a grill - cook until the peppers are soft and cheese is bubbly)
So goes football.
So... what does one make for Football Food when you have to eat gluten-free?
Poppers.
Yes... poppers.
Based off an older Weight Watchers recipe, I have been making these for YEARS because they are good, and easy.
Halve your jalapenos. De-seed/rib them. If you are like me, you might want to wear gloves while you do this - I can do one jalapeno without a lot of pain, but if I am doing more than that, I need rubber gloves to deal with them.
Make a mixture of half low-fat cream cheese and half shredded cheddar cheese. I did five whole jalapenos, which was about 2 oz of cream cheese and 2 oz of shredded cheddar. I also added some diced/seeded roma tomatoes that I salted & drained. I like the little bit of tomato.
Fill your jalapenos. If you have time, stash them in the fridge.
To cook them, beat up an egg (or a couple if you are doing a lot) and then dip the poppers cheese-side-down into the egg, then into some type of crumb-thing (I used Corn Chex - corn flakes also work). Place on a sheet tray and cook at 350 degrees for 30 minutes.
And you have lovely, lovely poppers.
(they also work, sans the crumb crust, VERY nicely on a grill - cook until the peppers are soft and cheese is bubbly)
4 comments:
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Sigh... really?? Spam comments on new posts? I don't want to have to moderate all comments....
Go Pack!
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