These crowd-pleasing snacks are a great last-minute appetizer for those on the keto track. If you love spicy food, leave the white inner rib and a few of the seeds in the jalapeno peppers for a greater kick.
Active time: 10 minutes Total time: 25 minutes
Keto Nacho Jalapeno Poppers
Ingredients
- 3 strips center-cut nitrate-free bacon
- 8 large jalapeños
- 4 ounces (113g) cream cheese
- 1/4 cup (28g) Mexican cheese blend, finely grated
- 1 green onion, finely chopped
- 2 teaspoons taco seasoning
Directions
Preheat oven to 400°F (204°C). Line a small baking sheet with foil. Set aside.
Arrange the bacon on the baking sheet and cook until the bacon has rendered its fat and is just beginning to brown, 10 minutes. (Alternatively, cook the bacon on a paper towel-lined plate in the microwave for 3–4 minutes.) Place bacon on a cutting board, pat dry with a paper towel and chop; set aside.
Wearing gloves, cut the jalapenos in half lengthwise. Use a paring knife to remove the seeds and pale inner ribs from the peppers and discard. In a small bowl, combine the cream cheese, grated cheese, green onions and taco seasoning. Spoon the cheese mixture into the peppers. Press the chopped bacon on top. Place the peppers, cheese side up, on the baking sheet and bake on the center rack for 15 minutes. Allow to cool for 5 minutes before serving.
Serves: 8 | Serving Size: 2 stuffed pepper halves
Nutrition (per serving): Calories: 83; Total Fat: 7g; Saturated Fat: 4g; Monounsaturated Fat: 2g; Cholesterol: 21mg; Sodium: 169mg; Carbohydrate: 2g; Dietary Fiber: 0g; Sugar: 1g; Protein: 3g
Originally published January 2020
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