I love jalapeño! When I can find them crispy with perfect heat, I will eat them every meal until I run out. I’ve had zero luck growing my own. Fingers crossed, this is the year!!!!
The standard low carb recipe for poppers, however, always leaves me kinda bummed. It’s good. Well, oven fresh they are good. But, to serve them for a get together….well, you are going to have leftovers. They get soggy, they don’t crunch. I think a good popper should snap when you bite it and ooze completely yummy stuff into your mouth.
Do you agree?
First, ditch the oven. That heat is losing your crispy goodness.
Nutrition. As figured by me. Yikes! I promise I double checked my math.
Carbs 2 grams
Makes 18 poppers
4 ounces Cream Cheese, softened
½ cup sour cream
6 ounces bacon cooked crisp and crumbled OR ½ f a 2.5 oz package of real bacon pieces
¼ whole Red Onion, diced finely
2 cloves roasted garlic, or garlic powder to taste
4 ounces Cheddar Cheese, shredded
18 jalapeños, raw, whole
Beat cream cheese, sour cream, bacon, onion, garlic, and cheddar until fairly smooth. Cut off the top of your peppers. Put on protective gloves and safety glasses. Cut a slit down one long side of each pepper, scrape out seeds and membranes carefully so you don’t break the pepper completely. Stuff with mixture and press back together. Serve or cover and refrigerate.
If you’ve never done your own crumbles before, the method I like (remember I am very lazy) is cook and drain your bacon put all of it on paper towels in the freezer, wait a few hours and crush it with your hands.
Not everyone digs heat. I totally get that. Swap mini sweet peppers for the jalapeños and done.
Some people love heat. Swap jalapeños for habaneros and halve the filling.