WebIngredients: 6-7 jalapenos . 1 cup shredded chicken. 4 oz cream cheese. ½ tsp garlic powder . Salt and pepper to taste. ⅓ cup Mexican blend cheese (mixture)
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See Also: Chicken Recipes, Low Carb RecipesShow details
Stir together the cream cheese, shredded cheddar cheese, green onions, cilantro, and garlic. Stuff the jalapeños. Fill the jalapeño poppers with cream cheese and bacon mixture.
Preheat an outdoor grill for medium heat, and lightly oil the grate. Mix together the cream cheese, Parmesan cheese, garlic powder, and Cheddar cheese in a bowl until the mixture is thoroughly blended. Lay a jalapeno pepper onto a work surface, and cut a lengthwise sliver from the side of the pepper, exposing the seeds and white membrane.
To do this, omit the cheddar cheese, wrap in bacon and bake. Make sure you place the jalapeno poppers on a cooling rack on top of your baking sheet to drain the extra bacon grease while they bake! If needed, broil on low at the very end to crisp up the bacon! Start by putting gloves on, I am not kidding.
This recipe is suitable for those following a low carb, Keto, Atkins, Banting, gluten free, or vegetarian diet. Preheat oven to 375 degrees Fahrenheit. Using gloves, trim the stems and slice each Jalapeno in half long-ways. Next, remove all of the light green membrane and the seeds and carefully cut away any of the white ribs inside the peppers.