Description
These baked jalapeno poppers are keto and you can make them in just half an hour. These are excellent as appetizers, lunch or dinner, and best of all, they’re stuffed with cream cheese and smoked bacon.
Ingredients
- 12 Large Jalapeños
- 12 ounces, weight Cream Cheese, Room Temperature
- 8 ounces, weight Shredded Cheddar Cheese
- 8 ounces, weight Bacon, Cooked And Crumbled
- 2 Tablespoons Chopped Chives
- ½ teaspoons Garlic Powder
- Sea Salt And Pepper, To Taste
Preparation
Preheat oven to 360°F (180°C) and line a large rimmed baking sheet with parchment paper.
Using a paring knife, cut each jalapeño in half, lengthwise. Carefully cut the ribs, then deseed and discard. Place 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. Stuff each jalapeño with the cheese mixture, then place in the preheated oven.
Bake for 15–20 minutes or until peppers are tender and golden on tops. Sprinkle with chives if desired and enjoy while hot!
