Keto Jalapeno Poppers
This recipe creates delicious keto-friendly jalapeno poppers, perfect as an appetizer or snack. Halved jalapenos are filled with a creamy, savory mixture of seasoned ground chicken and cream cheese, then wrapped in crispy bacon and baked to golden perfection. It's a low-carb, high-flavor treat that's easy to prepare and ideal for gatherings or a satisfying bite.
Equipment
- 1 Baking Sheet Lined with parchment paper or silicone mat
- 1 Large Skillet For cooking chicken and bacon
- 1 Mixing Bowl For combining the filling
- 1 Chef's knife For preparing jalapenos and bacon
- 1 Small spoon For scooping out seeds and filling jalapenos
Ingredients
Main
- 20 Jalapeno Peppers cleaned and cut in half horizontally
- 8.0 oz Cream Cheese
- 12.0 oz Ground Chicken cooked weight
- 5.0 serving Bacon - Oscar Mayer Center Cut 3 slices
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
- In a large skillet over medium heat, cook the ground chicken until fully browned and cooked through. Drain any excess fat. Season lightly with salt and pepper, and any desired spices like garlic powder or paprika. Set aside to cool slightly.
- Cook the bacon in the same skillet (or a separate pan) until it's about halfway crispy but still pliable. Drain on paper towels and cut each slice in half if using standard-length strips.
- While chicken cools, thoroughly wash the jalapeno peppers. Wearing gloves, carefully cut each pepper in half lengthwise. Using a small spoon, scrape out all seeds and white membranes for a milder popper, or leave some for more heat.
- In a medium mixing bowl, combine the softened cream cheese with the cooled, cooked ground chicken. Mix thoroughly until well combined and smooth.
- Using a small spoon or a piping bag, generously fill each jalapeno half with the cream cheese and chicken mixture.
- Take one partially cooked bacon strip (or half a strip, depending on size) and carefully wrap it around each filled jalapeno half. Secure the bacon with a wooden toothpick if necessary to keep it in place.
- Place the bacon-wrapped jalapeno poppers seam-side down on the prepared baking sheet. Ensure they are spaced adequately for even cooking.
- Bake for 20-25 minutes, or until the bacon is fully crispy and golden brown, and the jalapenos are tender-crisp.
- Remove from oven, let cool for a few minutes before serving. Enjoy your delicious keto jalapeno poppers!
Notes
For optimal flavor, ensure your cream cheese is at room temperature for a smooth, homogenous filling. Consider adding a pinch of garlic powder or smoked paprika to the chicken and cream cheese mixture for added depth. When preparing the jalapenos, always wear gloves to avoid skin irritation; remove all seeds and white membranes for a milder heat, or leave some for a spicier kick. For the bacon, use thin-cut slices as they wrap more easily and crisp up better. If preferred, partially pre-cook the bacon to ensure it crisps fully during the final bake without overcooking the pepper. For a professional finish, secure the bacon with a toothpick if it doesn't stay wrapped. Bake until the bacon is deeply golden and crispy, and the peppers are tender-crisp. A final garnish of fresh cilantro or chives can elevate presentation.