Paleo Mexican Snack: Tantalizing Avocado-Stuffed Jalapeño Poppers with Tomatillo Salsa

Allergens

Dairy (optional)

Ingredients

• 8 large jalapeños
• 2 ripe avocados
• 1/4 cup crumbled feta cheese (for dairy
• free version, use crumbled queso fresco)
• 1/4 cup chopped cilantro
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 2 tablespoons olive oil
• For the Tomatillo Salsa:
• 4 medium tomatillos, husked and rinsed
• 1 small white onion, roughly chopped
• 1 jalapeño, seeded and chopped
• 2 cloves garlic
• 1/2 cup fresh cilantro leaves and stems
• Juice of 1 lime
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper or a silicone baking mat. Cut the jalapeños in half lengthwise and remove seeds and membranes. In a bowl, mash the avocados with feta cheese, cilantro, cumin, smoked paprika, salt, and pepper. Fill each jalapeño half with the avocado mixture and place them on the prepared baking sheet. Drizzle with olive oil and bake for 20 25 minutes or until the jalapeños are softened and the filling is heated through. For the Tomatillo Salsa, combine all ingredients in a blender or food processor and blend until smooth. Season with salt and pepper to taste. Serve the poppers warm, topped with a generous dollop of Tomatillo Salsa.

Chef’s Insight

To get the perfect texture for the avocado filling, use slightly under-ripe avocados that hold their shape well when mashed.

Notes

For an added touch of color and flavor, sprinkle the poppers with a pinch of smoked paprika before baking.