Recipe: Bacon Jalapeño Poppers (Keto)

I’m a huge lover of spicy food, and have been since I was a small child and my parent’s well meant attempts at thwarting my thumbsucking habit with hot sauce turned into a deep adoration of the stuff. Unfortunately, my belly issues for the last several years have mostly kept me from enjoying the most delicious and spicy of entrees – or so I thought!

Since switching up my diet to being keto and cutting out gluten, my stomach issues have almost completely gone away (barring a few ‘bad days’ here and there, which I’m sure I’ll have for the rest of my life). One of my first tests when starting keto was spicy food – would it still make me sick, or was that a side effect of something else I’d also been eating at the time? No better time to find out!

I’m very happy to report that, other than what you’d expect discomfort wise (my tongue both loves and hates me for my spicy addiction, tbh), eating things like these amazing Bacon Jalapeño Poppers is completely okay! And with only a handful of ingredients and not a lot of cooking time, these wind up in my weekly meal rotation more often than not. It’s surprising how filling – and delicious – homemade jalapeño poppers can be!

 

 

What You’ll Need:

 

🌈 3 large jalapeños (sliced in half, cored – remember to remove the seeds if you aren’t into heavy spiciness, and I’d also suggest using gloves when cutting/coring them!)

🌈 3 tbsp softened cream cheese

🌈 1/4 cup shredded cheddar cheese

🌈 3 slices of bacon (cut in half, so you have 6 smaller pieces of bacon!)

🌈 Seasonings of choice (I use garlic & onion powders, pink sea salt, pepper)

 

 

What You’ll Do:

 

  1. Start off by preheating your oven to 400 degrees F. If you’re in another country, I do not know how your ovens work and am terribly sorry – Google may help!
  2. Once you’ve figured the oven thing out, mix the seasonings and most of (leave a bit to sprinkle on top, not much!) the shredded cheese into the cream cheese in a small bowl until well incorporated.
  3. Using a small spoon, fill your jalapeño halves with the mixture – they should be very slightly overstuffed, but not much!
  4. Sprinkle the remaining cheese on top of the filling.This acts as a sort of binding for the bacon moreso than the cream cheese mixture alone!
  5. Wrap the bacon halves around the jalapeño halves – lots of halves! They’re friends! See photos for an example.
  6. AN ALTERNATIVE: You can precook the bacon and crumble it on top of you’d prefer, but I like the wrapped method a but more (since it’s easier, yay!).
  7. Bake your poppers for 30 – 40 minutes (depending on how crispy you like things!). Keep an eye on them!
  8. Once they’re done, let them cool for about 10 minutes before eating – the filling can be very hot!
  9. ENJOY!

 

 

 

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