Keto Jalapeno Poppers
Looking to make healthy Keto Jalapeno Poppers? Our quick & easy recipe is low carb and baked rather than fried. Stuffed with cheese, mushrooms and sausage.
Servings: 6
Calories: 539kcal
Equipment
- Grapefruit knife
- Skillet
- oven
- baking sheet
- spatula
- French knife
Ingredients
- 14 Jalapeno Peppers
- 175 g Chorizo Sausage chopped
- 300 g Cream Cheese
- 250 g Cheddar Cheese shredded
- 1/2 tsp Onion powder
- 1/2 tsp Garlic powder
- 250 g Mushrooms
- 1/2 cup Hickory Sticks chopped
Instructions
- Using a paring knife, cut off one-third of each pepper lengthwise, to create a "jalapeno boat," so they can be easily filled. Use a small spoon to scoop out the seeds and membranes from each pepper, and discard.
- Finely chop the cured chorizo sausage. Over medium high heat, sauté the sausage until browned and crispy, approximately 3-5 minutes. Remove chorizo from the pan and let cool. Reserve the remaining chorizo oil in the pan as it will be used to cook the minced mushrooms later.
- Add mushrooms to a food processor and blitz until finely minced. Add minced mushroom into the pan and toss with chorizo oil. Sauté mushrooms over medium heat until browned and reduced, 4-5 minutes. Leave mushrooms in the pan and turn off heat.
- Immediately add the chorizo, cream cheese, shredded cheddar cheese, onion powder and garlic powder to the warm pan mix with a spatula until fully combined.
- Stuff jalapeno peppers with the mushroom, chorizo and cheese mixture.
- Bake for 10 to 13 minutes, until the cheese is bubbling and starting to turn golden.
- Meanwhile, using a French Knife, finely chop smokey Hickory Sticks. Sprinkle Hickory Sticks over Keto Jalapeno Poppers.
- Transfer the Keto Jalapeno Poppers to a large serving dish and top each crushed Hickory Sticks. Serve warm!
Nutrition
Calories: 539kcal | Carbohydrates: 11.4g | Protein: 23.9g | Fat: 44.8g | Saturated Fat: 24.3g | Cholesterol: 124mg | Sodium: 1731mg | Potassium: 452mg | Fiber: 2.5g | Sugar: 2.4g | Calcium: 362mg | Iron: 4mg