Gluten-Free | Casein-Free | Corn-Free | Dairy-Free | Egg-Free | Fish-Free | Peanut-Free | Potato-Free | Rice-Free | Shellfish-Free | Soy-Free | Wheat-Free | Grain-Free | Sesame-Free | Sweetener-Free | Yeast-free | GFCF | Easily Vegetarian
Makes: 12-16 poppers
Prep Time: 30 minutes
Soak Time: 2-4 hours
Grill Time: 10-15 minutes
6-8 JALAPENO PEPPERS
1/2 cup RAW NACHO CHEESE SAUCE (see notes)
2-3 tablespoons crispy fried PANCETTA or BACON BITS
2-3 tablespoons thinly sliced GREEN ONION (optional)
Slice jalapenos lengthwise and deseed using a small spoon. Set aside.
In a small bowl, mix remaining ingredients. Fill each pepper half with “cheese” mixture.
Grill on low 10-15 minutes or until peppers are tender and cheese is heated through. Allow to rest 3-5 minutes before serving.
To balance the saltiness of the pancetta, cut back the measure of salt from 1 teaspoon to 1/2 teaspoon when making the Nacho Cheese Sauce.
Try to keep the cheese mixture thick by adding as little water as needed to achieve a smooth dip consistency. If you’ve made it on the thinner side, you can add a tablespoon or two of tapioca flour to the cheese mixture to thicken it up.