WebView Recipe. A sports bar favorite comes home with these deliciously crispy chicken wings in the air fryer, which require just 10 minutes of active prep time. In fact, …
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Mix together the bacon cream cheese jalapeño popper filling. 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. Top with bacon bits.
Fill the jalapeño poppers with cream cheese and bacon mixture. Top with bacon bits. Sprinkle the baked jalapeño poppers with the bacon bits, lightly pressing the bacon bits into the cream cheese so they stick. Bake your keto jalapeño poppers. Bake the cream cheese jalapeño poppers until the bacon is crispy and browned.
Leftovers are rare when it comes to this low carb jalapeno cheese ball – but if you find yourself lucky with some leftover, cover the remaining cheese call tightly with plastic wrap or place it in an airtight contained to keep it fresh.
Whip the cream cheese and cheddar cheese together in a high power blender, food processor, or stand mixer with a paddle attachment. Form the cheese into a ball, wrap tightly in plastic wrap, and refrigerate for 1-2 hours, until firm. In a medium bowl, stir together the bacon bits, green onions, and pecans. Roll the cheese ball in the mixture.