Jalapeño Poppers are such an easy recipe, they should be made at home more often! Forget the deep fried, greasy and flavorless poppers of the past, this recipe combines cheese and bacon for a delicious filling and pork rinds for the crunchiest topping! We recommend wearing disposable kitchen gloves to prevent skin irritation while cleaning the peppers if you are sensitive to the capsaicin in the jalapeños.
PREP TIME: 30 minutes
COOK TIME: 15 minutes
YIELD: 24 Poppers (Nutrition for each based on 24 poppers)
MACRONUTRIENT RATIO: 1.6:1
KETO DIET PLANS: Modified Keto, Modified Atkins, Low Glycemic Index, and MCT Oil
12-15 or 400 grams fresh Jalapeño Peppers, halved, seeds removed
8 ounce package or 226 grams Cream Cheese, room temperature
1 cup or 112 grams Cheddar Cheese, shredded
4 Tablespoons or 56 grams Butter, room temperature
5 slices or 45 grams cooked Bacon
1.75 ounce bag or 50 grams Pork Rinds, crushed
1/4 cup or 28 grams Cheddar Cheese, for the topping
1Pre-heat the oven to 475℉ and line a baking sheet with foil. Arrange the peppers on the baking sheet cut side up.
2Combine the cream cheese, 1 cup of the cheddar cheese, butter and bacon crumbles in a mixing bowl. Use an electric hand mixer to combine very well.
3Fill each pepper with the cheese filling. A less messy and quick way to do this is with a plastic bag. Scoop the filling into a bag, remove the air and twist to close. Snip a one inch corner off the bag and squeeze the filling into each pepper.
4Place the crushed pork rinds into a small bowl and lightly press the cheese side of each pepper into the pork rinds to coat. Once each pepper has been coated with the pork rinds, sprinkle a small amount of the reserved cheddar cheese on each one.
5Bake the peppers in the top 1/3rd of the oven for 10 minutes. After 10 minutes, with the peppers remaining in the oven, broil the tops of the peppers until the cheese has melted and browned. This cooking method produces poppers that are cooked throughout with the jalapeño's retaining some crunch. If you prefer a completely cooked (and soft) jalapeño, increase the baking time to 15 - 18 minutes followed by the broiling step.
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