Chicken Stuffed Jalapeño Poppers – Low Carb
Chicken Stuffed Jalapeño Poppers – Low Carb might be a good recipe to expand your side dish recipe box. This recipe serves 15 and costs 43 cents per serving. One portion of this dish contains roughly 7g of protein, 9g of fat, and a total of 118 calories. 192 people have tried and liked this recipe. This recipe from I Breathe Im Hungry requires cajun seasoning, pork rinds, salsa verde, and garlic powder. It is a good option if you're following a gluten free, primal, and ketogenic diet. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 25%, which is rather bad. Similar recipes are Chicken Stuffed Jalapeño Poppers – Low Carb, Bacon Wrapped Low Carb Jalapeno Poppers, and Bacon Wrapped Low Carb Jalapeno Poppers.
Servings: 15
Ingredients:
1/2 tsp cajun seasoning
1 tsp cajun seasoning
8 oz cream cheese, softened
1/2 tsp garlic powder
15 large jalapenos
1/2 tsp kosher salt or to taste
1 cup pulverized pork rinds
1/3 cup salsa verde
1 cup sharp cheddar cheese, shredded
2 cups cooked chicken or turkey, shredded and chopped
Equipment:
microwave
bowl
baking sheet
Cooking instruction summary:
InstructionsFor the stuffed Jalapeos:Cut 1/3 of top off each pepper and scoop out insides.Place the peppers on a plate and microwave 2 minutes to soften.Combine, cheddar cheese, cream cheese, chicken or turkey, salsa verde, garlic powder, salt and cajun seasoning in a medium bowl and mix until creamy and well blended.Spoon the mixture into the jalapeos.In a small bowl, combine the pork rind dust and cajun seasoning.Gently roll the cream cheese side of the stuffed jalapeos in cajun pork rinds until coated.Place on cookie sheet.Bake at 400 for 20 minutes or until golden brown and bubbling.Cool for at least 5 minutes before serving.
Step by step:
For the stuffed Jalapeos
1. Cut 1/3 of top off each pepper and scoop out insides.
2. Place the peppers on a plate and microwave 2 minutes to soften.
3. Combine, cheddar cheese, cream cheese, chicken or turkey, salsa verde, garlic powder, salt and cajun seasoning in a medium bowl and mix until creamy and well blended.Spoon the mixture into the jalapeos.In a small bowl, combine the pork rind dust and cajun seasoning.Gently roll the cream cheese side of the stuffed jalapeos in cajun pork rinds until coated.
4. Place on cookie sheet.
5. Bake at 400 for 20 minutes or until golden brown and bubbling.Cool for at least 5 minutes before serving.
Nutrition Information:
covered percent of daily need
