Jalapeño Poppers with Non-Dairy Ricotta: Whole 30 Day 14

This started off as a total experiment after some impulse buys on my last shopping trip – prosciutto (since I can’t find any compliant bacon!) and macadamia nuts (after reading about a non-dairy ricotta using them).  They came out so well; it’s the first recipe I can’t wait to make again – In fact, I’m making them again tomorrow for a potluck.

What you’ll need:

  • Jalapeños, tops/stems cut off, halved and de-seeded
  • Macadamia nut ricotta
  • Prosciutto, enough to wrap each jalapeno half – I cut each slice in half length-wise, but depends on the size of your slice in the first place

Instructions: 

  • Preheat oven to 375F and line a baking sheet with tin foil (I didn’t grease it)
  • Make macadamia nut ricotta
    • I followed Nom Nom Paleo’s recipe exactly (link above) using my Blendtec
    • It was a little salty for me, so I might go easier on the salt next time, but in the context of the popper, it was delicious, not too salty at all
  • Fill each jalapeño half with the ricotta using a spoon and wrap it with a piece of prosciutto
  • Put in oven for ~12 minutes (I checked them at 10)

These are a great appetizer, party dish, or side dish.  De-seeding and cooking them makes them less spicy, but definitely still have a kick.  Wash your hands thoroughly after preparing them, as you don’t want to accidentally get jalapeño in your eye.

As a reference, here is a photo of the macadamia ricotta.  ricotta

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3 thoughts on “Jalapeño Poppers with Non-Dairy Ricotta: Whole 30 Day 14

  1. USwellnesssmeats.com
    Applegate products

    USwellness ships that nice thick bacon.
    Local stores typically have Applegate products. They make many whole 30 approved products.

    Liked by 1 person

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