Bacon Wrapped Jalapeno Poppers

The title says it all. I figured there was no better recipe to start with than one that combines the glorious flavors of bacon, jalapeno & cheese (now that’s a food pyramid I can get behind)!


This is hands down one of my favorite things to make keto or not and it’s taken many many attempts to get these jalapeno poppers just how I like them.

As someone who can often be a little forgetful there definitely was a small learning curve when starting to work with fresh jalapenos…my eyes did not appreciate the hell fire that was unleashed upon them when I (being oh so distracted) rubbed them after cutting my first batch of jalapenos. That’s why I highly suggest wearing gloves when handling, cutting & removing the seeds from fresh jalapenos. Heck if you’re feeling extra cautious throw on a pair of safety glasses in case of any flying seeds, it happened.

All kidding aside this really isn’t a hard recipe to make and cleaning fresh jalapenos isn’t really that scary, I’m just a little clumsy sometimes.


Here’s what you’ll need:


  • DSC_0304 8    Jalapenos
  • 1/2  cup Cheddar
  • 1/4  cup Pepper Jack*
  •   4   oz. Cream Cheese
  •   2   wedges Laughing Cow (Queso Fresco & Chipotle)*
  •   8   strips of Bacon

*Yes I know my picture has mozzarella, the cheeses really are interchangeable to what you prefer, I just happened to be out of pepper jack when making this. The Laughing Cow isn’t necessary if you can’t find it but I think it adds a little something extra.


DSC_0301

1

Set your oven to 400. Rinse off your jalapenos, find a surface to cut on and if you choose to put at least one glove on I’d go with the hand you are going to hold the jalapeno in.


  2

Cut the tops off and prep for removing the seeds. I like to use the grocery store produce bag for the bits I remove because it’s convenient.


DSC_0303

3

Scoop out the seeds from each jalapeno. There’s really isn’t one method that’s truly better than another. Scoop with a spoon, scrape with a knife, basically just make sure those suckers are clean.


DSC_0305 DSC_0306

4

Put all of your lovely cheeses into a microwave safe bowl, but leave the cheddar to the side for later (you’ll see). Microwave this lovely mess in 10 second increments until easily mixed.


DSC_0309

5

Using a spoon stuff the jalapeno halves until all of your filling is used.


6

Cut 8 slices of bacon into halves and wrap each popper, really it’s just that simple. It is usually easier to wrap it where the seam will be under the jalapeno so it can keep the bacon from coming undone in the oven.

DSC_0310 DSC_0312


DSC_0318

7

Now I usually sprinkle that 1/2 cup of cheddar that was set aside onto the wrapped jalapenos before I put them in the oven. This time I just forgot about it until they had about 10 minutes left, still worked out fine. I’ve made these a dozen times and still make mistakes, that’s life for ya.


8

Pop these lovelies in the oven for about 20-30 minutes or until done, I usually don’t time them and just go by the look and smell because I like my bacon extra crispy.


DSC_0322
Voila! You now have yummy yummy Bacon Wrapped Jalapeno Poppers to enjoy.


Nutritional info according to MFP (per popper):

  • 73 calories
  • 6g fat
  • 4g protein
  • 1g carbohydrates.

Until my next post just remember,

Hydrate. Satiate. Celebrate.

Bacon Wrapped Jalapeno Poppers

  • Servings: 16
  • Difficulty: easy
  • Print

Here’s what you’ll need:

  • 8    Jalapenos
  • 1/2  cup Cheddar
  • 1/4  cup Pepper Jack*
  •   4   oz. Cream Cheese
  •   2   wedges Laughing Cow (Queso Fresco & Chipotle)*
  •   8   strips of Bacon

*The cheeses really are interchangeable to what you prefer. The Laughing Cow isn’t necessary if you can’t find it but I think it adds a little something extra.

Directions:

  1. Set your oven to 400. Rinse off your jalapenos, find a surface to cut on and if you choose to put at least one glove on I’d go with the hand you are going to hold the jalapeno in.
  2. Cut the tops off and prep for removing the seeds. I like to use the grocery store produce bag for the bits I remove because it’s convenient.
  3. Scoop out the seeds from each jalapeno. There’s really isn’t one method that’s truly better than another. Scoop with a spoon, scrape with a knife, basically just make sure those suckers are clean.
  4. Put all of your lovely cheeses into a microwave safe bowl, but leave the cheddar to the side for later (you’ll see). Microwave this lovely mess in 10 second increments until easily mixed.

  5. Using a spoon stuff the jalapeno halves until all of your filling is used.
  6. Cut 8 slices of bacon into halves and wrap each popper, really it’s just that simple. It is usually easier to wrap it where the seam will be under the jalapeno so it can keep the bacon from coming undone in the oven.
  7. Now sprinkle that 1/2 cup of cheddar that was set aside onto the wrapped jalapenos.
  8. Pop these lovelies in the oven for about 20-30 minutes or until done, I usually don’t time them and just go by the look and smell because I like my bacon extra crispy.
  9. Voila! You now have yummy yummy Bacon Wrapped Jalapeno Poppers to enjoy.

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3 thoughts on “Bacon Wrapped Jalapeno Poppers

  1. Tootsie says:

    Oh – thank you Katie! I wanted that recipe. When you brought theses as appetizers to our family get together, they were the hit of the evening and the plate was empty before we knew it. I’m looking forward to your future posts – and hopefully, more of your favorite recipes.

    Like

    • KtO_Keto says:

      They actually reheat really well! I just never to seem to have any left over…

      I usually make them when I know I’m going to share, like with friends or some kind of get together, so I won’t be tempted to eat the whole lot (I’ve attempted that once & only once, apparently my limit is 12).

      Liked by 1 person

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