2gNET CARBSBacon Jalapeno Poppers
Jalapeno halves stuffed with cheddar cream cheese and wrapped in crispy bacon.
Ingredients
Peppers
- 8 medium jalapenos
Filling
- 6 oz cream cheese, softened
- 1/2 cup shredded sharp cheddar
- 1/4 teaspoon garlic powder
- 1 green onion, thinly sliced
Wrap
- 8 slices regular cut bacon, cut in half crosswise
Directions
- Heat oven to 400°F. Set a wire rack inside a foil lined rimmed baking sheet.
- Wearing gloves, cut the jalapenos in half lengthwise. Scrape out the seeds and white ribs with a small spoon. Leave a few ribs in if you like more heat.
- Stir the cream cheese, cheddar, garlic powder and green onion together until smooth.
- Fill each of the 16 jalapeno halves with the cheese mixture, mounding it slightly.
- Wrap each half with a half slice of bacon, tucking the ends underneath. Use a toothpick if a wrap will not stay put.
- Arrange the poppers on the rack, cheese side up. Bake 20 to 25 minutes, until the bacon is browned and crisp and the filling is bubbling.
- Cool 5 minutes before serving. The filling is very hot.
Nutrition per serving (2 poppers)
Estimated per serving from USDA FoodData Central and typical US label values. Total carbs include sugar alcohols; net carbs subtract fiber and sugar alcohols.
Know your label
FDA says label nutrition information is usually based on one serving, so check the serving size before reading the carb grams.
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Inspired by Seeded at the Table. Our version is rewritten and adjusted for lower carbs. This recipe is still in our test kitchen; amounts may change after testing. Nutrition is estimated and for general information only, not medical advice. Check with your care team about your own carb targets. DisclaimerPrinted from diabeticrecipes.us/recipes/bacon-jalapeno-poppers/