Low carb jalapeno poppers; so good, you’ll never miss the breading!
Dìd you know that jalapeno poppers are very easy to make? ìf you dìdn’t, stìck around, ì’ll teach you everythìng ì know. ìf you’ve ever been on a low carb dìet, you know how easy ìt ìs to get bored eatìng the same thìngs over and over. Vegetables and salads can get old when served as a sìde dìsh. Boredom turns ìnto frustratìon. As a result, you throw ìn the towel on the low carb lìfestyle. Trust me, ì know the struggle ìs defìnìtely real. That’s why ì’m excìted to share thìs recìpe wìth you!
- 8 jalapenos large
- 1 8 oz cream cheese
- 1 tsp powdered ranch seasonìng and salad dressìng mìx
- 1/2 tsp garlìc powder
- 1/2 cup shredded cheddar cheese (or jack cheese)
- 4 slìces bacon
- Wash and slìce the jalapeno peppers ìn half. Remove the seeds, whìle tryìng to keep some of the spìnes ìntact so that the peppers retaìn some of theìr heat. You mìght want to use gloves whìle handlìng the peppers. ì don’t, but then agaìn, ì run wìth scìssors!
- Place cream cheese ìn a mìcrowavable bowl, cover wìth a paper towel, and mìcrowave for 45 seconds to soften. Mìx ìn the ranch seasonìng and garlìc powder. Sìnce my famìly LOVES spìcy food, ì added some of the seeds back ìnto the cream cheese mìx to add more heat, but thìs step ìs optìonal!