Chēbē Pepper Poppers! Imagine a jalapeno filled with bacon and cheeses wrapped in a thin blanket of gluten and grain free Chēbē dough. Sooo good… no one can eat just one!
Recipe adapted from: Rachel Schultz On Homemaking
- 4 cloves garlic roasted
- 6 jalapeño peppers
- 4 oz cream cheese room temp
- 4 Tbsp real bacon pieces
- 1 package (7.5 oz) Original Chebe Bread Mix
- 1 cup Pepper Jack cheese shredded, or sharp cheddar
- 4 Tbsp water
- 2 eggs room temp
- 2 Tbsp oil
- 1 egg + 3 Tbsp water
Place garlic cloves, with skin, on a piece of aluminum foil. Drizzle with olive oil. Wrap with the foil and place in 400F oven for 20 minutes. (A toaster oven is practical for this.) When done, remove the skins and mash.
Blend bacon and mashed garlic into cream cheese. Blend in ¼ Cup shredded cheese. Set aside.
Wash, quarter and seed the peppers to make 24 pieces.
Fill each piece with a dab of the filling and set aside.
Mix 1 egg with 3 Tbsp water, mix well. Set aside.
Preheat oven to 375F
Prepare Chebe dough according to package directions, blending cheese, water (or milk if using Chebe All Purpose mix), egg and oil until the dough is smooth and well blended. Separate dough into 24 pieces.
Lightly dust a clean surface with corn starch or similar and press a piece of dough to approximately 2”x 3”.
Place a filled pepper face down on the pressed dough, then wrap and gently seal the dough around the back of the pepper. Turn the pepper popper face up and place on a baking sheet.
Repeat with the remaining pieces. Then brush each pepper popper with egg wash.
Place in the preheated oven for 20 minutes. Remove and let cool for 10 minutes.
Based on recipe from Rachel Schultz On Homemaking
This recipe works great with Chēbē Original Cheese Bread Mix, but you may also try it with these Chēbē mixes: