Today, I’m going to share a super simple Low Carb Keto recipe that I came up with this weekend. I’ve been making jalapeño poppers for a little while now but I decided to put a little twist on them this time.
These are great for parties or anytime you’re in the mood for them! They come out to approx. 1 carb per popper and are actually pretty filling. These are so good that I made them 2 days in a row ‘cause you know I had to take pictures of the process (or I just wanted an excuse for more jalapeno poppers). I made these as an “appetizer” but the Hubby and I got so full it ended up being dinner. For those of you who don’t know us, we’re kind of bottomless pits when it comes to food so that’s pretty impressive.
So to make these poppers you’ll need some fresh jalapenos cut in half lengthwise with the seeds and veins removed, unless you’re a brave soul immune to fire. Line those babies up to look all pretty and put them aside. Preheat your oven to 410 degrees or forget like I always do.
Now get out your cream cheese, sour cream, and handy dandy can of Rotel Mexican Lime & Cilantro tomatoes. If you haven’t tried Rotel’s canned tomatoes and chiles yet, you’re missing out on a wonderful thing. You can find Rotel in the canned tomatoes section of your grocery store, usually on the top shelf. Rotel is what made this Low Carb LCHF Southwest Jalapeño Poppers extra special.
Mix up your softened cream cheese, sour cream, and Rotel in a small bowl and then stuff those peppers. If you have some leftover “filling”, which is likely, go ahead and put that in the fridge and use as a spread in a wrap with low carb tortillas or as dip with veggies. Or you can let your Hubby (or you) eat the leftover with a spoon like mine did, that’s how good this stuff is.
Once you’ve got all your peppers stuffed and looking awesome, break out the bacon! Perosnally, I think the Great Value thick cut smoked bacon works perfectly for these. One strip is enough to wrap 2 peppers but if you really wanna go all out you can use 1 slice per pepper ’cause BACON.
Now all that’s left is to put them on a line baking sheet and pop them in the oven for 20 minutes or so. You’ll know they’re ready when you can poke a knife through the pepper smoothly. Then just sit back and enjoy!
Southwest Jalapeño Poppers
Yeilds 10 Poppers
5 Fresh Jalapeños
2oz Cream Cheese (full fat)
2 Tbsp. Sour Cream (full fat)
2-3 Tbsp. of Rotel Mexican Lime & Cilantro Tomatoes
Preheat oven to 410 degrees Fahrenheit. Rinse jalapeños and slice lengthwise. Remove seeds and veins, set aside. Combine cream cheese, sour cream, and tomatoes in small bowl. Fill peppers with cream cheese mixture and wrap in bacon. Place on a lined baking sheet and bake for 15- 20 minutes. Poppers ares done when a knife goes through the pepper smoothly. Enjoy!
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