Low Carb Baked Jalapeno Poppers with Bacon
8 fresh jalapeno peppers
4 oz cream cheese, softened
4 oz grated cheese, whatever type you like
1/4 cup green onion tops - just the green part - minced
4 slices bacon, cooked, drained, and chopped or crumbled
1 oz pork rinds, unflavored
Heat the oven to 350 degrees F.
Cut off the stem ends of the jalapeno peppers and cut then in half,
end-to-end. Using a spoon, scrape out the seeds and that lighter part
that the seeds cling to.
A note on the heat in jalapeno peppers: Jalapenos vary a lot in terms of
how spicy hot they are, and you can't really tell until you taste them.
The heat is almost all in the seeds and the inner membrane (like the
skin of the inside of the pepper), so if you want to cut down on the
amount of heat, scrape most of the inner membrane off when you are
scooping out the seeds.
Mix all the rest of the ingredients except the pork rinds together very
well. You can use a food processor (which is a lot easier than a spoon),
but you may have to stop it a few times and break it up, as it may clump
together before it's combined (or maybe just that's my elderly food
processor).
Fill the peppers with the stuffing. Don't heap it up over the top, or
they will just leak in the oven.
Crush the pork rinds, or run them through a food processor. Press each
popper, cheese side down, in the pork rinds.
Place on baking sheet (I like to cover the sheet with foil to make
cheese leaks easy to clean up) and bake for 20 to 25 minutes, until top
is turning golden brown (which is only slightly browner than they
already are).
Let cool for about 10 minutes before serving.
Makes: 16 poppers (8 servings)
Nutritional Information for each serving of 2 poppers: 152 calories, 8
grams protein, 2.5 grams carbohydrate, 1 gram fiber
Posted by: Darlene BC <dsharple@shaw.ca>
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