Air Fryer Jalapeno Poppers - Gluten-Free!
These Air Fryer Jalapeno Poppers are easy to make and gluten free - though you'd never know it by the taste! Choose from 2 coatings, to suit!
Note: This recipe was first posted on my original blog, Celebration Generation, on January 13, 2021. It was transferred over to this blog - existing ratings and all - on Feb 25, 2021
One thing that's difficult about living in Hamilton now is that the restaurant food is *off the charts*, pretty much everywhere.
I'm covered when it comes to pizza - Mai Pai is like... supernaturally good - a Deep Dish pizza that rivals non-GF versions. Pizza Nova is a chain, but makes a fantastic thin crust pizza that really is better than most normal thin crust pizzas, etc.
... but then my husband goes and orders Jalapeno poppers with a meal, and AAAAUGH. They looked and smelled fantastic!
Obviously I'd have to make my own, because that started a craving that wasn't going to go away. Also? More excuse to mess around with our air fryer!
Air Fryer Jalapeno Poppers
While I love poppers, I'm not so big on deep frying. We got rid of our deep fryer when we moved, and I haven't really missed it.
Then, when the whole 2020 THING got going, we (curbside!) picked up an air fryer, and haven't looked back.
So far, we've mostly done things that weren't wet battered in any way - tots, fries, wings, steak, that sort of thing. Making jalapeno poppers made me a bit nervous.
I've seen comments made about having to secure sandwiches with toothpicks, or that everything would "just fly around" in there. I had no idea what to expect with something as fragile as a freshly breaded popper.
Well, they worked out WONDERFULLY... honestly even better than deep frying. I suspect that the air in the air fryer is somewhat less rough on it, than boiling oil.
All the crisp, without the grease and hassle. Score!
Gluten-Free Coatings
In making them, I couldn't make up my mind on how I wanted to coat them, so I tried both ways. Both turned out fantastic, but both had a bit of caveat attached.
Here are some notes on each:
Gluten-Free Panko Crumbs
We loved the flavour and texture of the poppers we coated with Kikkoman's Gluten Free Panko Crumbs, with one small note:
The "flakes" in the panko were a bit big for our liking. Next time, I'm going to run them through the food processor a bit, so they're a much finer crumb.
Corn Flake Crumbs
The flavour and texture of these ones were amazing also... but corn flake crumbs ended up not being gluten-free here. (I swear I used GF corn flake crumbs at some point?).
It looks like that will vary between brands, and even within a brand, in different countries. If you are super sensitive to gluten, be sure to check before using corn flakes!
Otherwise, they're a great wheat-free alternative that even those who don't have an issue with wheat will love.
Our Air Fryer
As I mentioned in my Honey Jeow Glazed Wings post on the main blog, we bought an air fryer back when the whole 2020 thing started up. It seemed like a fun way to make some of the frozen foods that we bought - just in case - more palatable.
AND WE LOVED IT.
The Instant Vortex 4-in-1 Air Fryer, 6 Quart by Instant Pot is the Air Fryer we purchased, and we love it. If I had my time back, I may have ordered this one - a size bigger - but we had no idea how much we'd use it, so we weren't really willing to pay more or sacrifice more counter space for it!
How to Make Gluten-Free Jalapeno Poppers
Prepare the Jalapenos
- Fill a medium pot about halfway with water, bring to a boil.
- As water is coming to a boil, slice jalapenos in half - lengthwise - and use a spoon to scoop out the seeds and ribs. I HIGHLY recommend using gloves while doing this!
- Once water is boiling, add the jalapeno halves and allow to cook for 2-3 minutes. (2 for more crisp, 3 more softer).
A NOTE ON SAFETY: Boiling the jalapenos softens them, and absolutely makes for better poppers... but it can also basically create pepper gas in your kitchen. Don't get too close to the steam, and have a window open, if possible!
- Strain jalapenos, rinse with cold water, and set aside.
Fill the Jalapeno Poppers
- Beat cream cheese until smooth, add cheddar and mix well. Season with salt and pepper to taste (You may not need the salt!)
- Spoon cheese mixture into a pastry bag, cut enough tip off to make a ¾" hole.
- Generously pipe cheese mixture into each jalapeno half, as shown. Place on a plate, chill until cheese firms up.
Coat the Jalapeno Poppers
- Place GF flour in a small mixing bowl. In another small mixing bowl, whisk your eggs. Measure your gluten-free crumbs into a third bowl.
- One at a time, dip a jalapeno popper in the egg, gently shaking off excess.
- Roll it in flour, again shaking off excess. Place each on a parchment lined work surface, as you finish.
- Once all have been coated with egg and flour, they need a second coating.
- One at a time, dip in egg. Allow excess egg to drip off, before rolling in crumbs. Return to parchment surface.
- The poppers can be chilled or frozen at this point, or you can proceed directly to air frying them.
Air Fry the Jalapeno Poppers
- Preheat your air fryer to 350 F.
- Spray each popper all over with cooking spray as you arrange them (cheese side up, to start) in your basket.
- Be sure to leave plenty of room between each popper for air flow - you will likely need to cook them in batches, depending on the size of your air fryer.
- Air fry your jalapeno poppers for 12-14 minutes, or until crispy and golden brown.
- Serve hot, with ranch dressing to dip it in.
Share the Love!
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Gluten-Free Air Fryer Jalapeno Poppers
Gluten Free Jalapeno Poppers [Air fryer]
Equipment
Ingredients
- 10 Jalapenos
- 8 oz Cream cheese softened
- 1 cup Shredded sharp cheddar cheese
- Salt and pepper
- GF flour of choice* We used Cassava flour
- 2 Large eggs
- 2 cups Gluten-Free Panko crumbs
- Cooking Spray
Instructions
- Fill a medium pot about halfway with water, bring to a boil.
- As water is coming to a boil, slice jalapenos in half - lengthwise - and use a spoon to scoop out the seeds and ribs. I HIGHLY recommend using gloves while doing this!
- Once water is boiling, add the jalapeno halves and allow to cook for 2-3 minutes. (2 for more crisp, 3 more softer).
- Strain jalapenos, rinse with cold water, and set aside.
- Beat cream cheese until smooth, add cheddar and mix well. Season with salt and pepper to taste (You may not need the salt!)
- Spoon cheese mixture into a pastry bag, cut enough tip off to make a ¾" hole.
- Generously pipe cheese mixture into each jalapeno half, as shown. Place on a plate, chill until cheese firms up.
- Place GF flour in a small mixing bowl. In another small mixing bowl, whisk your eggs. Measure your gluten-free Panko crumbs into a third bowl.
- One at a time, dip a jalapeno popper in the egg, gently shaking off excess. Roll it in flour, again shaking off excess. Place each on a parchment lined work surface, as you finish.
- Once all have been coated with egg and flour, they need a second coating.
- One at a time, dip in egg. Allow excess egg to drip off, before rolling in panko crumbs. Return to parchment surface.
- The poppers can be chilled or frozen at this point, or you can proceed directly to air frying them:
- Preheat your air fryer to 350 F.
- Spray each popper all over with cooking spray as you arrange them (cheese side up, to start) in your basket.
- Be sure to leave plenty of room between each popper for air flow - you will likely need to cook them in batches, depending on the size of your air fryer.
- Air fry your jalapeno poppers for 12-14 minutes, or until crispy and golden brown.
- Serve hot, with ranch dressing to dip it in.
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