Take a rigatoni and roll it in the flour to coat, shake off any excess flour. Dip the rigatoni in the egg with a fork. Finally, roll the rigatoni in the bread crumbs until coated. Repeat with the remaining rigatoni. Fry the rigatoni poppers 4 at a time until golden brown, about 4 minutes. Drain on a wire rack or over paper towels.
This recipe makes baked Low-Carb Jalapeño Poppers stuffed with garlic and cheese goodness. The cream cheese filling is seasoned with the cilantro and garlic and pairs perfectly with the spicy jalapeño vessel. This recipe is suitable for those following a low carb, Keto, Atkins, Banting, gluten free, or vegetarian diet.
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.
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.