Jalapeño Popper Mac & Cheese with Boursin – Week 26: Gluten-free

Are you a fan of jalapeño poppers—those bite-sized jalapeño peppers stuffed with a mixture of cheese or ground meat and coated in a light, crisp breading?

For this week’s Gluten-Free theme, I made some delicious snacks that are crispy on the outside and deliciously melt-in-your mouth on the inside.

With marinara on the side, these jalapeño peppers stuffed with creamy Mac & Cheese are made from Boursin and Il Villaggio Parmesan and coated in a light, crisp rice flour breading. They’ll keep them coming back for more!

This simple yet delicious recipe can be prepared in advance and is a real crowd-pleaser.

Preparation

SAUCE

  1. In a saucepan, melt the butter and  shallot.
  2. Add flour and stir for 1 minute, making sure the flour doesn’t brown.  
  3. Add milk, beating with a whisk until smooth.
  4. Simmer for 15 minutes, stirring regularly until sauce thickens.

    MACARONI
  5. Stir in Boursin and parmesan, then pasta.

    PEPPERS
  6. Preheat oil in the fryer to 350ºF (180ºC). Stuff peppers with mac & cheese. Set aside.
  7. In a bowl, mix breading ingredients and dip stuffed peppers into the mixture.
  8. Fry peppers until golden brown.

Johanne Depelteau

Longueuil, Quebec

Johanne, a passionate lover of the culinary arts, has been working in television broadcasting, publishing, magazine writing and advertising for many years.

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