½ jalapeno, seeds and membrane removed for mild or with seeds and membrane for hot ¼ teaspoon ground cumin Pinch of sugar, optional 1 tablespoon lime juice (fresh or …
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In a medium-sized bowl, add the softened cream cheese, shredded cheddar cheese, minced jalapeño, garlic powder, and onion powder. Stir until fully incorporated. Place …
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green enchilada sauce. Heat 1 tablespoon avocado oil or olive oil in a saucepan over medium heat. Cook the diced onion and jalapeño for 5 minutes to soften, stirring …
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1 10 fresh jalapeno peppers. 2 2 tomatoes. 3 1 white onion, quartered. 4 ¼ cup chopped fresh cilantro, or more to taste. 5 2 cloves garlic, smashed. 6 1 lime, juiced. 7 1 teaspoon salt. 8 1 teaspoon ground black pepper Add all ingredients to shopping list.
Of course! Jalapeños are generally pretty low in carbs at only 1 carb in average jalapeño pepper and 0.4g of dietary fiber. So, overall, they only have 0.6g of net carbs per pepper. Although sometimes jalapeños are only used to add spice and flavor to a dish, their low carb content makes them perfect ingredient to include in larger quantities.
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.
Remove the jalapenos with a slotted spoon, chop off the stem, and place them in a blender. Add the tomatoes and boil for 2 to 3 minutes to loosen the skin. Peel the skin from the tomatoes and add tomatoes to the blender. Place the onion, cilantro, garlic, lime juice, salt, and black pepper in the blender with the jalapenos and tomatoes.