Jalapeno Poppers

keto Jalapeno Poppers

Jalapeno poppers are a perfect fusion of creamy, cheesy goodness with crispy bacon bits and a hint of spice. They make a delicious low carb keto appetizer or bite-sized treat, perfect for game day gatherings. I enjoy serving them as an appetizer alongside my Keto Taco Pie. Whether you serve them fresh, prepare them a day ahead, or freeze them for a later date, they're sure to be a hit!|When I have an abundance of jalapenos in the garden late summer, I make a few batches for the freezer. I freeze them uncooked on a baking sheet and then transfer them to a stasher bag. I simply pop them in the oven at 400°F for approximately twenty minutes or until warmed through. Enjoy!|A word of caution: I recommend wearing gloves when working with jalapenos, as their fiery seeds can irritate sensitive skin, especially for larger batches. (I learned this the hard way.)

See how it's made

Jalapeno Poppers

Serves |8
8 small-medium jalapeno peppers
1/2 cup cream cheese, softened
1/2 cup shredded cheddar cheese
1 tablespoon chopped fresh cilantro, or to taste (optional)
5 slices of cooked bacon, chopped into bits
In a medium bowl, combine the cream cheese and cheddar cheese until smooth and well incorporated. Stir in the cilantro.
Wearing gloves, remove the stems of the jalapenos, slice them in half and remove the seeds.
Place the halved jalapenos on a baking sheet.
Fill the halved jalapenos with the cheese
Preheat the oven to 400°F. mixture.
Sprinkle chopped bacon bits on top of the jalapeno poppers, pressing the bacon lightly into the cheese filling.
Bake for 15-20 minutes.
Nutrition Facts
per serving
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