Chicken Stuffed Jalapeño Poppers - Low Carb
Cheesy Chicken Stuffed Jalapeño Poppers, aka the best keto appetizer ever! Leftover turkey or rotisserie chicken makes it easy! Low Carb, Atkins, Grain Free, Nut Free, Egg Free
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 15
contains white meat
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
- 1/2 tsp garlic powder
- 8 oz cream cheese softened
- 1 cup sharp cheddar cheese shredded
- 1 tsp cajun seasoning
- 1/2 tsp kosher salt or to taste
- 1/2 tsp cajun seasoning
- 15 large jalapenos
- 2 cups cooked chicken or turkey shredded and chopped
- 1/3 cup salsa verde
- 1 cup pulverized pork rinds
- Carbohydrate 2.03137242676264 g
- Cholesterol 42.2983868853333 mg
- Fat 10.8084452452579 g
- Fiber 0.418189993254344 g
- Protein 8.40286591724267 g
- Saturated Fat 5.49420499810773 g
- Serving Size 1 1 popper (62g)
- Sodium 154.484039205624 mg
- Sugar 1.61318243350829 g
- Trans Fat 1.27878176012773 g
- Calories 139 calories
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 jalapeños. In a small bowl, combine the pork rind dust and cajun seasoning. Gently roll the cream cheese side of the stuffed jalapeños 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.
