Chili Cheese Stuffed Jalapeños – a protein and veggie packed spin on everyone’s favorite classic jalapeño popper. These work well as both an appetizer or a dinner – a warm salad topper!
I was invited to develop recipes for the McCormick Gluten-Free Recipe Mixes Launch as a member of the Healthy Aperture Blogger Network. I received product, was compensated for my time, and all opinions are my own.
You know I am all about game day food, appetizers, shared plates and Happy Hour at Home. I have said more than once that I love appetizers for dinner (and often order a couple small plates rather than the huge entrees most restaurants want to give you).
So, did we actually eat jalapeño poppers for dinner?
Why, yes. Yes we did.
These are perfectly acceptable for dinner, though – a protein and veggie packed update on the cheese filled original. Fantastically spicy and filling, we ate these with a simple salad on the side.
Plus, you can eat a whole bunch of them.
These peppers are not only dairy free, but gluten free as well – McCormick has come out with a line of gluten free recipe mixes, and I played with their new gluten free chili seasoning mix. The ingredient list is a simple one – chili pepper, cumin, salt, onion, garlic, corn starch, and green bell pepper.
The spicy heat from the jalapeños mixes well with the spicy sweet of the roasted reds in the corn filling. Adding the chili seasoning to both parts of the filling amps up the spicy – and brings a hearty, zesty finish.
Chili seasoning is not just for chili anymore!
chili cheese stuffed jalapeños
YIELD: makes six servings of six pieces each
dairy, egg, and gluten free, vegan
18 fresh jalapeño peppers
3 tablespoons McCormick Gluten Free Chili Seasoning Mix, divided
2 1/2 cups refried pinto beans
1/4 cup dairy free cream cheese
5-6 pieces roasted red pepper
1 1/2 cups cooked corn
Preheat oven to 350 degrees.
Clean jalapeño peppers, slice in half lengthwise. Remove seeds and ribs, arrange in single layer on baking sheet (may require two baking sheets). Set aside.
In medium size mixing bowl, combine 1 1/2 tablespoons McCormick Gluten Free Chili Seasoning Mix with refried pinto beans. Spoon one tablespoon of bean mixture along each jalapeño half, leaving room for more filling next to bean mixture (see photo).
In blender or food processor, combine the remaining 1 1/2 tablespoons chili seasoning, cream cheese, and roasted red peppers – blend until combined completely. Stir corn into cream cheese mixture. Spoon one tablespoon corn mixture into each jalapeño half, next to bean mixture.
Bake at 350 degrees for 17-20 minutes, until warmed through. Serve warm.
So, what do you say – jalapeño poppers for dinner?
Certiﬁed by the National Foundation for Celiac Awareness, new gluten-free gravy and recipe mixes are made with the natural goodness of herbs and spices, and no MSG or artiﬁcial colors and ﬂavors. These delicious mixes are also priced the same as regular varieties. It’s real gluten-free food you can feel good about without compromising on ﬂavor.
To see other recipes in the #McCormickFlavor #GlutenFree campaign, visit these blogs:
Regan at Healthy Aperture
Ari at Ari’s Menu
Gretchen at Kumquat
Brianne at Cupcakes & Kale Chips
Robin at Mom Foodie
Jamie at Gluten-Free Mom
Lauren at Healthy Delicious
Lori at Foxes Love Lemons
Lindsey at Cafe Johnsonia
Brittany at Eating Bird Food
Miryam at Eat Good 4 Life
Jeanette at Jeanette’s Healthy Living
Jennie at Messy Baker Blog