“I received free samples of Breton Gluten Free Original with Flax and Breton Gluten Free Herb and Garlic from Dare Foods Incorporated mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Dare Foods Incorporated and am eligible to win prizes associated with the contest. I was not compensated for my time.”
I'm a "To Do" list kind of person, which falls under the category of "Make it Happen people!"
But not to be confused with "Extremely focused and Organized" sort of gal. So why then does it seem like procrastination gets the best of me every so often and sabotages my very
Soooooo, when my latest blog project was to come up with a gluten free recipe using Breton crackers I in true form mulled the choices over and over and over for weeks (tell me that's not a bad thing) until yesterday when I decided to double check the deadline and oh crap, 5 days! No problem right? Wrong. Wordpress decided to "block me due to suspicious activity" just because I forgot my password..... three times..... in a row. All because of a major hacker sittuation involving Word Press. Hackers suck. Big time.
So now I'm sitting here with 2
Deadline or not, I'm bound and determined to share these cheesey poppers with a punch with you. You have to have something fun and original to bring to your next potluck right? I'm planning a small back yard get together with our friends soon and can't wait to see the expressions on their faces when they pop these seemingly innocent tots into their mouths.
I rolled the poppers in Breton's Gluten Free Herb and Garlic Crackers which I pulsed to a crumb in my handy little food processor for the extra crunch factor and flavor. Simple as that!
Best of all, no one has to know they're totally healthy! Instead of bread crumbs I used Breton's Gluten Free Crackers in the poppers. No gluten to bloat your tummies and they are low fat and low on the glycemic index. Cauliflower was used instead of starchy potatoes as the base for these cheesey poppers. Warning, they are a tad spicy and very addictive so have an ice cold beverage near you to wash down all 30 poppers you devour. Or is that just me?
Of course while you're putting these poppers together you will want to snack on a few crackers with cheese. This is my new favorite cheese lately and will be buying these Breton crackers often in the future, yum! The cheddar is so buttery and soft and the flavor is amazing! It's not overly spicy but has an after 'kick' of chipotle peppers. It melted perfectly in these poppers and didn't ooze out of them onto the pan.
Simply steam your cauliflower florets for 5-6 minutes (don't overcook or you'll have mashed cauliflower). Then throw 4-5 florets in your mini food processor and pulse a few times until it becomes a rice consistency. I love my little hand operated food processor because it allows me to chop my food to exactly the right consistency which is imperative in this recipe.
Line a baking pan with parchment paper and place your poppers 1/2" apart. I love my stone baking pan which always turns out perfectly browned veggies, poppers, cookies and beyond.
TIME 30 MINUTES YIELDS 30 POPPERS
Chipotle Cheddar Cheese Poppers GF using Breton's Crackers
1 small head of cauliflower, chopped into florets
4 egg whites
1/2 cup shallots, minced
2 tablespoons dried parsley (or fresh)
1 cup Chipotle Cheddar Cheese, grated (or cheese of choice)
1/2 cup (about 8 crackers) Breton Gluten Free Original Crackers with Flax
1/2 cup (about 8 crackers) Breton Gluten Free Herb and Garlic Crackers
salt and pepper to taste
In a large stock pot steam cauliflower florets for 5-7 minutes. Do not over cook! Drain water and place florets in a bowl and freeze for 30 minutes or refrigerate for at least 1 hour (this will help with shaping them into balls).
Remove chilled cauliflower from freezer and place in a food processor. I use this small hand operated chopper which allows you to control how course or finely chopped your food will be. Chop until cauliflower is the consistency of couscous or rice. Do not over process or you will have mush. Remove any remaining chunks of cauliflower and discard. Scoop cauliflower into a large bowl.
Add cheese, shallots, parsley and Breton's Original GF Crackers with flax, salt and pepper. Mix to combine.
In a separate bowl or mixer, beat egg whites until just frothy. Fold the egg whites into the cauliflower mixture till just combined. Fold egg whites into cauliflower mixture.
Preheat oven to 400F.
In your food processor, pulse Breton Gluten Free Herb and Garlic Crackers until they are a fine crumb. Place them in a large shallow plate. Using your hands, shape the cauliflower mixture into golfball size balls. Gently roll the balls in the cracker crumbs to lightly coat. Place on a stone baking sheet lined with parchment paper 1/2" apart.
Bake at 400F for 20 minutes or until cheese is bubbly and balls are deep golden brown and crispy.
Serve warm! These make a great appetizer to any dinner party or picnic.
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