Keto Jalapeño Poppers
These delicious bites have it all. They’re spicy, cheesy, smoky, creamy, crunchy, and darn tasty. Plus, they’re easy make-ahead appetizers perfect for game time or anytime.
Instructions
- Preheat oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil. Line a plate with paper towel.
- In a medium skillet over medium-high heat, cook the bacon, stirring often, until brown and crispy, about 5 minutes. Transfer the cooked bacon to the prepared plate; set aside.
- In a medium bowl, add the cream cheese, cheddar cheese, garlic powder, and pepper and mix to combine; set aside.
- Starting at the bottom of each jalapeño, carefully slice each pepper in half lengthwise, cutting through the stem. Use the tip of a small spoon to remove and discard the seeds and membranes from each pepper.
- Fill each jalapeño halfway with the cheese mixture, about 2 to 3 teaspoons depending on pepper size. Lay the stuffed peppers cut side up on the prepared baking sheet.
- Bake until the cheese is melted and bubbly, about 10 minutes.
- Top the peppers with the crumbled bacon and the sliced green onion. Serve.
I am wary of jalapenos most of the time (and had none on hand) so I just used small sweet peppers, same size and shape. I added a chopped hatch chili to the cheese mix and topped with bacon bits (no frying required!). Very tasty and quick!
Easy, delicious, and makes a nice presentation. I made these as an appetizer for a Mexican themed dinner party and they were a big hit.
Easy to make and tasted really good going down!
I made this for Super Bowl Sunday and it was a total SCORE! Easy to make and a real show stopper – delicious! Will be making this on future fun events!! Thank you Keto-Mojo!! (we used surgical gloves to remove the seeds from the peppers)
great snack for any day,