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Recipe from Simpler Savory

The recipe

Low Carb Bacon Wrapped Jalapeno Poppers

Prep
20 min
Cook
25 min
Total
45 min
Servings
8 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 8 servings.

calories
210

2× the original author values. Recipe yield: 8 servings.

calories
420

3× the original author values. Recipe yield: 8 servings.

calories
630
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 12 jalapeños, medium (3–4 inches) — halved lengthwise and seeded
  • 8 ounces cream cheese, full fat — softened
  • 1 cup shredded cheese — cheddar or pepper jack
  • 4 green onions — finely sliced (or use chives)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper — freshly ground
  • 1/8 teaspoon kosher salt — to taste; go light if bacon is salty
  • 12 slices bacon, thin or standard cut — cut crosswise into halves (24 half-slices)
  • 1/2 teaspoon smoked paprika — for extra smoky flavor
  • 1 teaspoon lime zest — finely grated
  • 1/2 cup cooked sausage, crumbled — well-drained; low carb friendly
  • 24 toothpicks — optional, to secure bacon

Instructions

  1. Preheat oven to 400°F (200°C). Line a rimmed sheet pan with foil or parchment and set a wire rack on top for even crisping.
  2. Slice jalapeños lengthwise, scoop out seeds and membranes to your heat preference, rinse interiors if desired, then pat very dry.
  3. In a bowl, combine softened cream cheese, shredded cheese, green onions, garlic powder, onion powder, black pepper, and a small pinch of salt. Stir until smooth and spreadable.
  4. If using, mix in smoked paprika, lime zest, or fold in crumbled cooked sausage.
  5. Spoon or pipe filling into each jalapeño half, just shy of level with the rim to prevent bubbling over.
  6. Wrap each stuffed half with a half slice of bacon, slightly overlapping as you spiral. Tuck the end under or secure with a toothpick. Place seam side down on the rack.
  7. Bake 20–25 minutes, until jalapeños are tender and bacon is browned and mostly crisp.
  8. Broil 30–90 seconds as needed to finish crisping the bacon; watch closely to prevent scorching.
  9. Let poppers rest 3–5 minutes so the cheese sets, then transfer to a platter.
  10. Serve warm or at room temperature. Great with ranch, blue cheese, or simple guacamole and lime wedges.
  11. Assemble up to 24 hours ahead, cover, and refrigerate. Bake straight from cold, adding 2–3 minutes if needed.
  12. Refrigerate leftovers up to 4 days. Reheat at 375°F for 8–10 minutes or in an air fryer at 350°F for 5–7 minutes until sizzling.

Notes

Store cooled poppers in an airtight container up to 4 days. Reheat in a 375°F oven 8–10 minutes or air fryer at 350°F for 5–7 minutes until hot and crisp. Freeze unbaked poppers on a sheet, then bag; bake from frozen adding a few minutes. Avoid microwaving to keep bacon crisp.

Source: https://simplersavory.com/low-carb-bacon-wrapped-jalapeno-poppers/