Low-Carb Buffalo Chicken Jalapeno Poppers
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How to Make It
Step 1
Heat the olive oil in a frying pan over medium heat. Add the ground chicken, garlic powder, and onion powder. Cook for about 8-10 minutes. Stir occasionally.
Step 2
Remove from the heat and cool for a while. Shred the mozzarella cheese. Transfer the chicken to a bowl and add the cream cheese, buffalo wing sauce, blue cheese, and mozzarella. Mix well to combine.
Step 3
Preheat the oven to 175°C (350°F). Line a large baking tray with parchment paper. Cut each pepper in half and remove the seeds (we recommend wearing gloves to protect your hands). Stuff each half with the prepared mixture and arrange over the prepared baking tray. Bake for 20 minutes. We used small jalapeno peppers for this recipe, but you can use any size you have on hand. For larger peppers, increase the baking time to 25 minutes, but keep an eye on them after 20 minutes.
Step 4
Meanwhile, heat a frying pan over medium heat. Add the bacon and cook until nice and crispy. Remove the bacon from the pan and drain. Set it aside.
Step 5
Crumble the bacon. Once the peppers are done, remove them from the oven and top with bacon. Optionally, add some more cheese.
Step 6
Optionally, garnish everything with some freshly chopped parsley or a pinch of cayenne. Serve immediately. Enjoy!
Ingredients
- Jalapeno peppers 450 g
- Extra virgin olive oil 1 tbsp
- Ground chicken meat 200 g
- Garlic powder 0.25 tsp
- Onion powder 0.5 tsp
- Cream cheese 100 g
- Red Hot Wings Sauce, Buffalo 2 tbsp
- Bacon 20 g
- Blue Cheese 100 g