Low Carb Jalapeno Poppers

You can’t just watch my video and say that Low Carb Jalapeno Poppers looks good, You’ve got to try them, they are so goooood! Make sure you take out all of the seeds if you want them to be more milder or leave in a couple to get that extra hot bite. I wore rubber gloves so I didn’t get the hotness on my fingers but silly me got a little bit of cheese mixture on my finger with my glove on and put it in my mouth and boy my mouth was on fire. I totally forgot!

The cheese mixture with the pork rinds make these poppers amazing. The rinds stay nice and crispy and cooking on the BBQ is perfect for the summer and bake them in the oven during the colder weather.

10 Jalapeno Peppers ( I had left over cheese and pork rinds so add an extra 2 peppers to finish ingredients)

8 oz cream cheese

1 cup grated cheese

1 tsp onion powder

1 tsp smoked or regular paprika

1/2 tsp garlic powder

35 oz pork rinds

Cut the stems off of the peppers .

Slice the pepper lengthwise in half.

Remove the seeds and inners with a small spoon.

The pepper should look like a small boat, make sure when cutting the stem off you leave a small wall left from the stem.

Mix soften cream cheese, shredded cheese, garlic, onion and paprika powder together

Take a knife and fill the pepper half’s

Using a rolling pin crush the pork rinds in a plastic bag, pour onto a plate

Take each filled pepper, turn upside down and press the pepper into the pork rinds to top the cheese.

Place on a flat pan that’s safe for BBQ

Preheat BBQ or oven 400F, cook for 20-25 minutes

20 servings

Yield: 1 net carb

Stay healthy and live well

Gayle