These Roasted Poblano Jalapeno Poppers are utterly delicious and extremely addictive. The roasted poblano and Manchego create the most beautiful flavor combination. The brown rice crispies make these poppers gluten free and adds a slight crunchiness to the topping. The ranchero sauce brings it all together.
This summer has come and gone in a blink of an eye! Last week was my birthday and we had a super fun day on the beach with our friends. It was during the heat wave, so the ocean was actually warm enough to swim in. I can’t even begin to tell you how wonderful and healing that was. Everyone said that it was the best beach day ever and the perfect ending to summer.
The 22nd of September is officially the beginning of fall and it just so happens to be my dad’s birthday. This time of year is like a transition into a hibernation mode. Can you feel it? I don’t know about you, but I am ready for cozy sweaters and boots.
This warm appetizer is perfect for a fall get together. I know that I am not the only one to post a jalapeno popper recipe but I have been a huge fan of them my entire life. I finally decided to share my version with you. They are only slightly different from the original poppers, yet the flavors are a bit more distinct.
I used brown rice crispies on top in place of the Panko breadcrumbs to keep it gluten free but feel free to use Panko if you like. I decided to serve them with my Ranchero sauce to complement the overall flavor. You will have plenty sauce leftover to use on other Mexican inspired dishes. Try a few spoonfuls stirred into a bowl of pinto or black beans topped with cheese. So good!!
I enjoyed a nice ale with these poppers but they are also great with a Sauvignon Blanc or a light Pinot Noir.
Roasted Poblano Manchego Jalapeno Poppers Recipe:
- Ranchero Sauce – recipe below
- 15 – 20 Large Jalapeno Peppers – cut in half – remove seeds and ribs
- 1 Cup (8oz) Cream Cheese
- 1/2 Cup Manchego – finely shredded – packed
- 1 Small Poblano – roasted – skin removed – deseeded – destemmed
- 1/2 Teaspoon Sea Salt – or to taste
- 1 Cup Unsweetened Brown Rice Crispies – ground
Ranchero Sauce – you will have extra but it is great on so many Mexican dishes
For the whole recipe click here.
- 2 Large Tomatoes – blanched
- 1 Small Poblano Pepper – roasted – skin removed – deseeded – destemmed
- 1/2 White Onion – diced
- 1 Jalapeño Peppers – stem and seeds removed
- 1 Small Cloves Garlic
- 1 Vegetable Bullion Cube – unsalted
- 2 Tablespoons Extra Virgin Olive Oil
- 1 1/2 Tablespoons Ancho Powder or made from 1 – 2 ground dried ancho peppers
- 1/4 Teaspoon Cumin Powder
- 1 Teaspoons Sea Salt or to taste
- 1/4 Teaspoon Black Pepper
- 1 Cups Filtered Water or desired thickness
- Cilantro – optional
Roast the poblano on top the stove top burner at medium-high heat. A gas stove works the best but it will work fine on an electric stove.
Char the peppers on all sides turning with a pair of tongs.
When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
Take a paper towel and rub off the char. It’s ok to leave a little of the char. Slice in half and remove the seeds and stems. Set aside.
Add the onions to a saute pan with the oil and saute on medium-low heat until onions just begin to soften then add the garlic and cook until the garlic starts to become golden.
While onions are cooking, roughly chop the tomatoes and Jalapeño and add to the onions when garlic becomes golden. Let cook for about 10 minutes.
Remove stem and seeds from the dried ancho peppers and grind in a coffee or spice grinder until it becomes a fine powder.
Put the tomatoes, poblano, Jalapeño, onions, garlic and bouillon cube in a food processor, then puree and pour back into the sauté pan.
In a food processor, pulse the rice crispies to desired texture. Set aside.
In a food processor, cream the cream cheese, poblano and salt together really well. Add the shredded Manchego and salt then mix until combined.
Preheat the oven to 375 degrees.
Place the oven rack in the middle of the oven.
Line a baking sheet with parchment paper. Set aside.
Cut each jalapeño pepper in half lengthwise. Remove the seeds and ribs. (you might want to wear gloves)
With a small spoon, fill each jalapeño evenly with the filling mixture. Roll the filling side onto the rice crispies, so it sticks to the cream cheese filling.
Place the jalapeño on the baking sheet filling side up. Repeat with the remaining jalapeños.
Bake for 18-20 minutes or until they are lightly golden.