Gluten-free Homemade Poppers

There are a few fried foods that I used to love and stuffed poppers (jalapenos stuffed with cheese and then breaded) were one of my favorites. Here is my healthier and gluten-free version of baked stuffed poblanos. They pack the spicy kick of a hot pepper with the soothing and creamy flavor of raw cheese and crunchy outside breading. You could use this same recipe for jalapenos, but we were given poblanos from someone's garden last year and didn't really know what to do with them and this is the recipe we came up with.

Stuffed Poblanos
2-3 Poblanos
4 ounces of raw cheese shredded
Gluten-free breading mix
2 free-ranged eggs
Parchment Paper
Baking Sheet
Optional: Grapeseed oil

Pre-heat oven to 400 degrees F. Layer bottom of baking sheet with parchment paper. Cut peppers in half, remove seeds, set with opening side up on lined baking sheet. Place in oven until softened, about 5-7 minutes. Remove from oven. Put shredded raw cheese in center of cut poblanos and put back into the oven until the cheese has melted. Remove from oven and let cool until ready to handle for breading. Beat two free-ranged eggs in a small bowl. Dip the poblano into the beated raw egg (be careful not to let the melted cheese slid out), and bread with the gluten-free breading mix. Place on parchment paper. Optional: brush with grapeseed oil before placing back in oven to bake. After you have breaded all of the poblanos, place the baking sheet back in the oven for about 10-12 minutes until the breading starts to evenly brown. Remove from oven, let cool enough to cut into smaller bite size pieces. Serve warm.