This Low Carb Jalapeño Poppers recipe make an easy, healthy appetizer or snack! These Jalapeño Poppers can be ready in 30 minutes are gluten free, sugar free and Keto friendly.
Why You Should Make This Jalapeño Poppers Recipe
This is a perfect recipe for people following a gluten-free or low-carb diet. Creamy, cheesy and kind of addictive baked jalapeno peppers!
Enjoy them as a side or entry-dish with some ranch sauce or chipotle mayo. I like them just the way they are, but that's just me.
These delicious appetizers or snacks are so simple to make and will be ready in 30 minutes. Even more of a reason to make these for your next gathering or party.
- Jalapenos - the bigger the peppers, the better. They are natural smaller than bell peppers but you want them to be more than one bite each.
- Cream cheese - I use full fat cream cheese in this recipe, actually in all of my recipes. Full fat dairy help to keep you fuller longer, but if you want to use a lower fat cream cheese, please do not use fat free. It's just plain old gross.
- Green onions
- Parmesan cheese - you can also use another hard cheese such as Asiago or Romano.
- Mozarella cheese - I like to shred my own Mozzarella because it tastes better but go ahead and use the pre-shredded if you'd like.
- Garlic powder - I use garlic powder because I always have it on hand in my house but you can also equal amount of minced fresh garlic.
- Onion powder - Again I use onion powder in this recipe because I have it in my house always, but you can use equal amounts of white onion, shallot or even dehydrated onion instead.
How to Make This Jalapeño Poppers Recipe
These might look fancy, but I promise they are simple to make.
Chop the green onion in slices and sauté the white part in olive oil over medium heat. Once translucent, add the green part.
Remove the onion from heat. Add cream cheese, parmesan cheese, onion powder, garlic powder and salt. Mix all the ingredients together.
Fill the jalapenos with the cream cheese mixture and top them with a small amount of shredded mozzarella.
Bake the jalapenos in a high baking tray covered with foil for 12 minutes or until jalapenos are fork-tender.
Recipe FAQ's and Expert Tips
Yes, you can! Place cooked jalapeno poppers on a large cookie sheet and place in the freezer uncovered for 1-2 hours. When they are frozen place them in labeled and dated plastic baggy. Wen ready to eat, remove from the freezer and place frozen jalapeno poppers on a large cookie sheet and bake at 375° for 25 minutes .
Absolutely! Goat cheese, Cheddar cheese and Monterrey Jack cheese would all be great substitutes in these poppers.
The possibilities are endless! You can add diced cooked bacon, chopped cooked sausage or chorizo or chopped cooked chicken breast would all be delicious in here.
- 12 large green jalapeno peppers
- 1 tablespoon olive oil
- 8 ounces cream cheese
- 2 green onions
- ¼ cup Parmesan cheese
- ¾ cup shredded Mozzarella cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- Preheat the oven to 400 degrees F.
- Chop the green onion in slices and sauté the white part in olive oil over medium heat. Once translucent, add the green part. Stir for one minute until tender.
- Remove the onion from heat. Add cream cheese, parmesan cheese, onion powder, garlic powder and salt. Mix all the ingredients to get a smooth paste.
- Chop each jalapenos in halves, remove their veins and seeds but not their stalks.
- Fill the jalapenos with the cream cheese mixture and top them with a small amount of shredded mozzarella.
- Bake the jalapenoson on a baking sheet covered with foil for 12 minutes or until jalapenos are fork-tender, then remove foil and bake for 2 more minutes for the mozzarella to melt.
- Store left-overs in the fridge for up to five days. Re-heat in the microwave or in the oven.