Keto Jalapeno Poppers
-20 Jalapeños (try to get thick chunky ones)
-1 Block Cream Cheese 226gm(I used a block but maybe whipped might make things easier)
-20 Bacon slices (thin sliced)
-20gm Shredded cheddar (or your favorite cheese)
-Seasonings (I used onion, garlic, paprika powers and salt and pepper) about 1tsp of each. I personally eyeballed them though
-Ranch (For dip)
Very easy to make, I’m not the best cook so the prep time took me much longer than I thought it would.
Slice the Jalapeños long ways and remove the seeds and membrane (if you like spicy keep some in but I’m a sissy when it comes to spicy.) I kept the stem for aesthetic value but it might be easier to cut the ends off completely. After you’ve gutted the peppers give them a quick cold rinse and pat them dry.
Next mix the cream cheese, cheddar and seasonings in a bowl, try to mix it well so you don’t get pockets of really strong seasoning (this is where whipped cream cheese might make things easier)
Scoop the cream mixture into a sturdy baggy you can cut the corner out of and press the cream toward that corner.
Pipe the cream into your Jalapeños and even it out so it fills the empty gap. You might want to use a finger to smooth it down.
Finally wrap your bacon around your jalapeño starting at the widest side working your way to the tip. Try to keep it tightly wrapped (I pressed the bacon this into the cream filling to hold on place but I’ve seen people use toothpicks.
After all this is done arrange your poppers into the fryer as best you can.
Set fryer temp to 375° and timer to 18 minutes.
When the timer for to 4 minutes I jostled the poppers and increased the temp to 400° for the last 4 minutes.
And that’s it!!
Enjoy with the dip of your choice, I prefer ranch but you do you.