keto fried bacon jalapeño poppers cheese bites

keto fried bacon jalapeño poppers cheese bites
This Keto & LCHF take on Jalapeño Poppers is a simple recipe with a twist — we’re going to coat it in crushed pork rinds & deep fry it, instead of baking it! No need for panko here! This actually reduces the cooking time, but you have to chill it in the fridge before deep frying. This is an important step so that the cream cheese doesn’t melt in the hot oil right away.
BTW – I added the chopped jalapeños in the cream cheese mixture. You’ll need to blanch the fresh jalapeño peppers first. You need good ventilation for this in your kitchen if you’re going to do this, btw. You can also use canned jalapeño peppers (I like the Mezzetta brand).

INGREDIENTS
For the filling:
  • 16oz Cream Cheese (or Neufchâtel cheese)
  • 10 oz Shredded Mild Cheddar Cheese
  • 12 oz Bacon, fried to your liking and set aside
  • 6-8 large Fresh Jalapeno Peppers –  blanched, seeded and chopped.
  • OR – 1/2 cup Canned Jalapeno Poppers, chopped and seeded.
  • 1/2 tsp Salt
  • Optional: 100g Onions, caramelized (optional – I like it with onions!)
  • Oil for Frying 

For Dredging:
  • 1– 2 cups of Crushed Pork Rinds (you can make your own with a food processor – I use a 4oz bag of pork rinds and it’s usually enough)
  • 3 eggs, whisked

INSTRUCTIONS
  • Blanching Fresh Jalapeno Peppers:
  • Bring a large pot of water to a Boil and have a large bowl of ice water ready on the side. Let the jalapeños boil for 5-10 minutes (or until tender) and then quickly add them to the ice bath. This stops them from cooking. You can skip this step and use canned jalapenos instead.
  • Caramelizing Onions (optional)
  • Add 1 tbsp of oil (or bacon fat) to pan on medium heat. Add the onions and sauté until they’re golden brown. Add to cream cheese mixture.
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