Low Carb Jalapeno Poppers
Just because I'm watching my carb-intake leading up to the MMVAs does not mean I can't cook up a storm and have some party food to munch on as my heart races through the roof as I nervously watch the Raptors take on the Cavaliers. THE STRESS IS EATING ME ALIVE. So this week's #cookingwithchloe is all about delicious and low-carb jalapeno poppers to soothe my anxiety.
WARNING: These are a bit of work to prepare but trust me, they are 100% worth it.
What do you need?
- 1 pack of cream cheese
- 1/4c shredded cheddar cheese
- 1/4c salsa
- Juice of 1 lime
- 10 slices of bacon cut in half (20 total)
- 10 jalapeno peppers, seeded and halved (20 total)
What do you do? Mix the cream cheese, cheddar cheese, lime juice and salsa in a bowl. If the cream cheese is room temperature it will be much easier to get your mush-game strong.
Next: Put the mush mixture into a ziploc. Preheat the oven at 400C. While the oven is getting hot & steamy, pre-cook the bacon slightly so they are less fatty but still malleable. Get the prepped peppers on a cookie sheet and fill them with the mixture (feel free to be generous!) and wrap each one with bacon. If you want to get fancy poke them with a toothpick to keep everything in check.
And finally... Throw those babies into the oven for 20min and ENJOY!
OK BYE. BONNE APPETIT.