The other evening I went to a friends house for a girls dinner, and she introduced me to these jalapeño poppers which she served as pre-dinner nibble. They are not only incredibly LCHF but they also incredibly good 🙂
Last night I thought I would test them out myself and to see if C liked them – which he did. They can be rather spicy, but the cream cheese balances it out quite nicely.
I don’t really think I can call it a recipe, but this is what I did:
- Fresh Jalapenos
- Cream Cheese (room temperature)
- Smoked Bacon
Cut the jalapeños in half lengthwise and scrape out all the seeds and veins and rinse under cold water. Make sure you are very thorough with this, as this is where all the heat and spiciness lies.
With a spoon spread the cream cheese into the jalapeno halves. Be quite liberal with the amount of cheese.
Wrap a slice of smoked bacon around the jalapeno and cream cheese, and secure with a toothpick.
Put them on a grilling wrack and pop them into the oven about 180C until the bacon is crisp (about 15-20 minutes).
Alternatively pop them under the broiler.
You can serve these bad boys as a pre-dinner nibble when you have guests (I find snacks are the hardest things to prepare on the LCHF diet). They can also work as a light dinner alongside a salad (which is what C and I did last night).
Hope you enjoy them 🙂