KETO JALAPENO POPPERS
Looking to make healthy Keto Jalapeno Poppers? Our quick & easy recipe is low carb and baked rather than fried. Stuffed with cheese, mushrooms and sausage.
Provided by Andrew Dobson
Categories Appetizer
Time 1h
Number Of Ingredients 8
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!
Nutrition Facts : Fat 44.8 g, Fiber 2.5 g, Calories 539 kcal, SaturatedFat 24.3 g, Cholesterol 124 mg, Sugar 2.4 g, Carbohydrate 11.4 g, Sodium 1731 mg, Protein 23.9 g, ServingSize 1 serving
KETO JALAPENO POPPERS
Thinking you can't have jalapeno poppers on a low carb diet? Think again. These keto jalapeno poppers are keto-friendly and delicious.
Provided by Sara Nelson
Categories Sides
Time 30m
Yield 16
Number Of Ingredients 6
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.
Nutrition Facts : ServingSize 1, Calories 79, Fat 6.6g, Carbohydrate 1g (0.8g net), Protein 2.9g
BAKED KETO JALAPENO POPPERS
Easy and delicious appetizer stuffed with cream cheese and baked
Provided by Rena
Categories Appetizer
Time 20m
Number Of Ingredients 9
Steps:
- Slice the jalapeños long ways and scoop out the centers.
- In a bowl, stir together the cream cheese, cheddar cheese, parmesan, cilantro, garlic powder, and salt until combined.
- Stuff each jalapeno pepper with the filling and then dip them in the almond flour.
- Cook them on a baking sheet at 425 F for 15-20 minutes.
Nutrition Facts : Calories 114 kcal, Carbohydrate 4 g, Protein 4 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 27 mg, Sodium 116 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BAKED JALAPENO POPPERS RECIPE - EASY KETO RECIPE
This baked jalapeno poppers recipe is Keto and you can make it in just half an hour. These are excellent as appetizers, lunch or dinner, and they're super delish.
Provided by Mihaela
Categories Appetizer lunch Main Course
Time 30m
Number Of Ingredients 7
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!
Nutrition Facts : Calories 513 kcal, Carbohydrate 5 g, Protein 18 g, Fat 47 g, SaturatedFat 24 g, TransFat 1 g, Cholesterol 127 mg, Sodium 674 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
KETO JALAPENO POPPERS
Steps:
- Cut each jalapeno pepper in half lengthwise. Using a spoon scoop out the seeds and ribs of the pepper.
- Mix the goat cheese or cream cheese with the dried basil, salt and pepper. Stuff each jalapeno with the mixture.
- Heat a dry pan and crisp the bacon pieces, tossing for 2 minutes.
- Sprinkle the bacon bits onto each pepper half. Press gently to make sure the bacon sticks and serve cold.
Nutrition Facts : ServingSize 2 Jalapeno Poppers, Calories 306 kcal, Carbohydrate 2.1 g, Protein 11.5 g, Fat 28.2 g, SaturatedFat 15.4 g, Cholesterol 85 mg, Sodium 804 mg, Fiber 0.1 g, Sugar 0.2 g
BAKED JALAPENO POPPERS
Jalapenos are stuffed with Cheddar cheese and cream cheese, with bread crumbs for a crunch. Baked to keep them healthier than the fried ones!
Provided by cheryl
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
- Fill each jalapeno pepper half with cream cheese, Cheddar cheese, and bread crumbs, respectively, and arrange peppers on the prepared baking sheet.
- Bake in the preheated oven until jalapenos are tender and cheese melts, about 20 minutes.
Nutrition Facts : Calories 136.9 calories, Carbohydrate 7.7 g, Cholesterol 30.5 mg, Fat 10.2 g, Fiber 1.1 g, Protein 5.9 g, SaturatedFat 6.2 g, Sodium 163.4 mg, Sugar 1.5 g
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