Sweet & Spicy Glazed Jalapeño Poppers
Servings: 20 Poppers
Ingredients
For the Sweet & Spicy Glaze
- 3 tablespoons Marukan Seasoned Gourmet Rice Vinegar
- 3 tablespoons honey or maple syrup
- 1 tablespoon gluten-free soy sauce or tamari
- 1 teaspoon sriracha (increase to 2–3 teaspoons for extra heat)
- ½ teaspoon chili flakes (optional, for added spice)
- 1 tablespoon butter melted
- In a small bowl whisk together all glaze ingredients, set aside.
For the Poppers
- 10 large jalapeños halved lengthwise and seeds/membranes removed
- 8 ounces cream cheese softened
- 1 cup shredded sharp cheddar cheese
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon Kosher or fine sea salt
- 10 slices thin-sliced gluten-free bacon cut in half
- Toothpicks
- Sesame Seeds
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place the bacon on the prepared baking sheet and pre-bake for 3 – 4 minutes. Leave oven on.
- Halve and deseed the jalapeños.
- In a mixing bowl, combine cream cheese, cheddar cheese, garlic powder, onion powder, smoked paprika and salt. Mix until smooth and evenly blended.
- Stuff each jalapeño half generously with the cheese mixture. Wrap each popper with a half slice of bacon and secure with a toothpick. Arrange the poppers on the baking sheet.
- Bake the poppers for 18–20 minutes, until the jalapeños are softened and bacon is almost fully cooked.
- Brush the glaze generously over each popper.
- Return to the oven for 5–7 minutes, or until the glaze becomes shiny and slightly caramelized. Brush with extra glaze before serving if desired, and sprinkle with sesame seeds.
Nutrition
Calories: 79kcal | Carbohydrates: 4g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 19mg | Sodium: 158mg | Potassium: 26mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 254IU | Vitamin C: 0.2mg | Calcium: 52mg | Iron: 0.1mg
