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Gluten Free Jalapeno Poppers


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  • Author: Elaine VanVleck
  • Total Time: 1 hour
  • Yield: 24 1x
  • Diet: Gluten Free

Description

This easy recipe for baked gluten free jalapeno poppers is keto and low carb friendly. The jalapeno peppers are stuffed with cream cheese, cheddar cheese, bacon and chicken. This is a perfect party appetizer or snack!


Ingredients

Scale

Instructions

Preheat your oven to 400 degrees. Line a baking sheet with parchment paper and set aside.

Clean jalapeño peppers, cut in half and place on the parchment lined baking sheet.

Using a spoon remove the seeds and core from each pepper half. 

In the bowl of your stand mixer combine the cheddar cheese, cream cheese, chicken, bacon, salsa, onion powder, garlic powder and sea salt. Blend the ingredients together stopping to wipe down the sides of the bowl with a spatula a couple of times. Blend until the mixture is completely combined and creamy.

Spoon the filling mixture into each jalapeño half and place back on the baking sheet.

Bake at 400 degrees for 30 minutes. Let the peppers cool slightly before serving.

Store leftovers in the refrigerator in a sealed container for up to five days.

Notes

Eat warm, eat later cold and/or eat the next morning cold from the fridge.

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Gluten Free