Baked Jalapeno Poppers Keto Food

BAKED JALAPENO POPPERS RECIPE - EASY KETO RECIPE

Steps:

• Preheat the oven to 360°F/180°C and line a large rimmed baking sheet* with parchment paper*.
• Prepare the jalapeños: using a paring knife, cut each one in half, lengthwise. Carefully cut the ribs, then deseed and discard. Place the jalapeño halves on the prepared baking tray, cut side up.
• In a mixing bowl*, add cream cheese, shredded cheese, crumbled bacon, chives, garlic powder, and season with salt and pepper to your taste. Mix until well combined.
• Stuff each jalapeño with the cheese mixture, then place the baking tray in the preheated oven.
• Bake for 15-20 minutes or until the peppers are tender and golden on tops.
• Sprinkle with chives if desired and enjoy while hot!

KETO JALAPENO POPPERS

Steps:

• Preheat the oven to 400°F and line a large baking sheet with Silpat or parchment paper.
• Using a paring knife, cut off one-third of each pepper lengthwise, to create a "jalapeno boat," so they can be easily filled. Use a small spoon to scoop out the seeds and membranes from each pepper, and discard.
• Finely chop the cured chorizo sausage. Over medium high heat, sauté the sausage until browned and crispy, approximately 3-5 minutes. Remove chorizo from the pan and let cool. Reserve the remaining chorizo oil in the pan as it will be used to cook the minced mushrooms later.
• Add mushrooms to a food processor and blitz until finely minced. Add minced mushroom into the pan and toss with chorizo oil. Sauté mushrooms over medium heat until browned and reduced, 4-5 minutes. Leave mushrooms in the pan and turn off heat.
• Immediately add the chorizo, cream cheese, shredded cheddar cheese, onion powder and garlic powder to the warm pan mix with a spatula until fully combined.
• Stuff jalapeno peppers with the mushroom, chorizo and cheese mixture.
• Bake for 10 to 13 minutes, until the cheese is bubbling and starting to turn golden.
• Meanwhile, using a French Knife, finely chop smokey Hickory Sticks. Sprinkle Hickory Sticks over Keto Jalapeno Poppers.
• Transfer the Keto Jalapeno Poppers to a large serving dish and top each crushed Hickory Sticks. Serve warm!

KETO JALAPENO POPPERS

Steps:

• Preheat oven to 375 degrees and line baking sheet with parchment paper.
• Place bacon slices on paper towel-lined plate and microwave for 3 minutes. Set aside to slightly cool.
• In a medium bowl, add cream cheese, shredded sharp cheddar, salt, and pepper and microwave for 15 seconds. Stir together.
• Carefully scoop cream cheese mixture into plastic baggie. With a scissors, snip off corner of baggie and pipe contents into jalapenos.
• Wrap bacon slices around jalapenos and pin with toothpick.
• Place jalapenos on prepared baking sheet and bake for 15 minutes.
• Increase oven heat to broil and broil for 2-3 minutes, watching to ensure cream cheese does not burn.
• Remove from oven and allow to cool slightly before eating.

KETO JALAPENO POPPERS

Steps:

• Preheat the oven to 200C/400F. Line a large baking sheet with parchment paper.
• In a mixing bowl, mix together the cream cheese, shredded cheese, and spices, and mix until combined. Scoop out portions of the filling into the jalapeno halves. Moving quickly, wrap a strip of bacon around each one, and add two toothpicks into each one, to hold into place.
• Place the jalapeno halves onto the lined baking sheet and bake 25-27 minutes, or until the bacon becomes crispy. Remove from the oven and serve immediately.

BAKED JALAPENO POPPERS (KETO)

Steps:

• Preheat the oven to 400 degrees F.
• Slice the tops off of the jalapenos, slice them in half, and remove the seeds and innards from the peppers. Drizzle with 2 teaspoons of avocado oil and very lightly sprinkle with sea salt.
• Arrange peppers on a parchment-lined baking sheet in a single layer. Bake in the preheated oven for 8 minutes. Remove peppers from the oven and allow them to cool.
• While the jalapenos are baking or cooling, prepare the cream cheese stuffing mixture. Add the remaining ingredients (cream cheese, jack cheese, garlic, green onion, sriracha, sea salt) to a mixing bowl and mix well to combine (this process will be easier if you allow the cream cheese to come to room temperature first).
• Use a spoon to scoop the cream cheese mixture into the peppers.
• If desired, stir ½ cup of almond flour with 2 teaspoons of avocado oil in a mixing bowl and sprinkle on top of the stuffed jalapenos.
• Bake the stuffed jalapenos for another 8 to 10 minutes, or until the cream cheese is golden-brown.
• Serve the poppers with any additional toppings, such as chopped green onion, red pepper flakes, cheddar cheese, and/or a dollop of sour cream.

LOW-CARB JALAPENO POPPERS

Steps:

• Preheat oven to 350.
• Split jalepeno pepper down the side, but keep the stem in tact (wear gloves).
• With your thumb or a teaspoon, scrape out the seeds and membrane leaving a pocket in which to stuff. Blend cream cheese, cheddar cheese, green onion, and garlic powder. Stuff each pepper with the cheese mixture and place on a sprayed baking sheet and top with a sprinkle of paprika.
• Bake for about 25 minutes or until the peppers are softened and cheese is melted. Let sit a few minutes for the cheese to set up before eating.