Bacon Jalapeno Poppers

Cheddar Peppers from Sonic Drive-In have always been a weakness of mine. I miss them. I really do. I miss the crunchy breading; I miss the burn-the-roof-of-your-mouth melted cheese; I miss the way you’d take a bit and the jalapeno would come out whole, leaving you with a breading shell filled only with melted cheese. Chase it with a Dt. Vanilla Dr Pepper and you’ve got yourself a delicious fast-food snack, albeit completely NOT gluten-free. So, I’ve been going through withdrawals.

Then, my sister made some jalapeno poppers the other day and everyone raved about them (via text, no less. What torture!). I knew I had to make them for myself.

Don’t they look delish? (And for all you Trim Healthy Mama‘s out there, these are a perfect S snack!)

Bacon Jalapeno Poppers from Gluten Free with Southern Charm

I googled a lot of recipes and most of them looked the same.

All you need are a few ingredients:
8 jalapenos
8oz cream cheese (depending on how much you want)
shredded cheddar cheese
garlic powder
4 slices bacon (cut in half)

The construction process is pretty simple as well.
1) Halve your jalapenos, removing seeds
2) Fill with cheddar cheese
3) Cover cheddar cheese with cream cheese
4) Sprinkle with garlic powder (to taste)
5) Wrap with half a bacon piece and secure with a toothpick

Bacon Jalapeno Poppers from Gluten Free with Southern Charm

See? You really don’t have to do a lot of work!
To bake, place on a cookie sheet and bake at 375 for 20 minutes.
I prefer to line my cookie sheet with foil and place my jalapeno poppers on top of a cooling rack. The cooling rack allows the bacon to get crispy; the foil catches all the bacon grease and makes for easy clean up.

These were so good,  I whipped up my own batch in very little time, and made another batch that same afternoon. Perfect for a upcoming tailgate parties, the 4th of July, or that fast-food fix.

My sister also suggest mixing up the cream cheese and cheddar cheese with two chopped green onions, then wrapping in bacon. Definitely on my list to try next time.

Linking up with Thrifty Thursday and Weekend Potluck. Come check it out!


Pineapple Express Omelette (A Jimmy’s Egg Copy-cat Recipe)

Pineapple Express Omelette l Gluten Free with Southern Charm
Apparently, I’m in the mood for weird combos. My last weird combo was chicken, apples, and pepper jack cheese for my Apple Pepper Jack Chicken. Today, it’s a strangely delightful combo I discovered while eating at a restaurant in Oklahoma.

Last year, the hubby and I were in Tulsa for a wedding. We were headed to IHOP for breakfast, but being a Saturday morning, it was crazy packed. However, just around the corner was an unknown (to us) restaurant called Jimmy’s Egg. Not many options were available to us in the area we were (and I was STARVING by that point), so we decided to jump in and try this place.
So, how was it?
Well, let’s just say that since our visit, we have made plans eat at one whenever we go visit my in-laws.
This omelette was on the menu when we went the first time, and I was pretty nervous to try it. But, I’m so glad I did. I love the combination of the ham, pineapple, green onions, and smooth cream cheese. I loved it so much that we made plans the next day to eat there before heading home!

Here’s my pretty darn close copy-cat to satisfy my craving when we aren’t near Oklahoma.
But, if you are ever going through Oklahoma (and a few other places in Texas, Kansas, and Nebraska) stop in and try their version. I haven’t seen it on the menu since that first time; however, if you ask for it, they will still make it.

Pineapple Express Omelette

2 eggs
2 slices lunch meat ham, diced
1 green onion, sliced
about 5 pineapple chunks, sliced into 3 pieces each
1 Tbsp butter
2 slices of cream cheese
salt, to taste

1) Crack eggs into a bowl. Season with salt and beat them until they are a pale yellow color. You actually want a lot of air in the eggs so that they are nice and fluffy.
2) Melt butter in the bottom of the skillet and quickly saute the green onions, ham, and pineapple chunks.
3) Pour eggs over the meat, onions, and pineapple.
4) Let the eggs cook until the bottom begins to set.
5) Gently lift one side of the eggs and tilt the pan so that still liquid egg flows underneath. Continue to do this around the sides until there is no liquid left. It should resemble a pancake right now.
6) Gently flip the eggs over and allow the eggs to cook on that side. (This should take only about 30 seconds or so.)
7) Place cream cheese in the center of the egg and fold the sides over to cover the cheese.
8) Transfer to a plate and garnish with pineapple and green onions if you desire.

White Chicken Chili (Southwest Chicken Chili)

White Chicken Chili


On Friday, I had a soup luncheon at school. I am forever running late so, I figured the best thing was to make my soup the night before and let it cook all night. Best decision EVER!

I made a delicious white chicken chili for the luncheon. It even made enough for dinner tonight! And, once again, my crockpot proved it’s worth when I warmed up the leftovers in it while I shopped.

*Disclaimer: yes, I know that black beans in a white chicken chili is an abomination. I’ve received enough emails that if I didn’t already, I have no doubts now. haha
If it helps, think of this more as a Southwestern Chicken Chili – the beans, the corn, the tomatoes, and chilis. Super good. Super yum.

White Chicken Chili
Serves 6-8

3-4 chicken breasts
2 – 14.5oz cans black beans (rinsed)
2 – 14.5oz cans sweet corn (one drained, one with liquid)
1 can Rotel (I use Mild – but add more Ro*Tel or a hotter version to spice it up)
2 pkgs Ranch dressing mix
2 – 8oz pkgs cream cheese
2 tsp chili powder
2 tsp onion powder
2 tsp cumin
1/2-1 cup gluten-free broth (optional)

1) Place the raw chicken in the bottom of the crockpot.
2) Pour the beans, corn and Rotel over the chicken. Mix in the ranch mix and spices.
2a) This is a thick chili. If you are concerned with the thickness, you can add chicken broth to thin it down some. It won’t change the flavor much; just the consistency.
3) Lay the cream cheese on top of the chicken, beans, and corn.
4) Cover and cook on low for 6-8 hours.
5) When done cooking, stir in the cream cheese and shred the chicken.

***Per many questions:
Ro*tel is a brand of diced tomatoes and chilis. In the event you don’t have Ro*tel, you can easily sub in some plain diced tomatoes with some green chilis.
Also, I have often subbed low-fat cream cheese in this recipe and it has still come out really good. Definitely a great go-to option if you are cutting calories and fat.

If you like this recipe, make sure you check out these recipes as well:
Chicken Pot Pie Soup
Creamy Country Chicken with Biscuits
French Onion Soup