Jalapeno Poppers with Scorpion and Habanero Cheese filling - kinda keto appetizer

1/2

2/2

Jalapeno Poppers with Scorpion and Habanero Cheese filling - kinda keto appetizer

Name: Jalapeno Poppers with Scorpion and Habanero Cheese filling - kinda keto appetizer
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: American
Ingredients: 12 large Jalapeno peppers; 3 habanero peppers; 1 scorpion pepper; 8 oz package cream cheese; 1 cup shredded sharp cheddar cheese; 1/2 minced red onion; pinch garlic powder

7 steps

Prep:30minCook:25min

Devilishly hot Jalapeno Poppers - kinda keto - you can make them ahead of time and keep them in the fridge several days to extend the goodness. If you can't take the heat, adjust the peppers in the filling. You could take out the scorpion pepper to cool it down quite a bit, and if that's too much for your tender palate, take out the habaneros, too, or use less of them. Serving size is 3 pieces... If your jalapenos are smaller or larger than these (approximately 4" long) you may need to adjust recipe for number of peppers or fill them more or less. Recipe is very adaptable to whatever peppers you have on hand. Sometimes I leave out the cheddar cheese, but then there is less filling so I use fewer peppers.

Updated at: Wed, 16 Aug 2023 19:52:02 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories112.3 kcal (6%)

Total Fat9.8 g (14%)

Carbs2.8 g (1%)

Sugars1.7 g (2%)

Protein3.7 g (7%)

Sodium120.8 mg (6%)

Fiber0.6 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

1 cupshredded sharp cheddar cheese

0.5red onion

minced

garlic powder

Instructions

Step 1

Halve and de-seed the jalapenos.

Step 2

Cut the peppers and onion very fine, mix with the shredded cheddar uniformly. Mix the chopped peppers, onion, and shredded cheddar mixture with the softened cream cheese and garlic powder. Form it into a long loaf shape and divide into halves, then quarters, then cut each quarter into 6 pieces.

Step 3

Stuff the filling pieces into the prepared jalapeno shells. They should be approximately level.

Step 4

This recipe can make one nice big tray for a party appetizer, or can be divided up into 4 two serving portions, and kept in the fridge until ready to eat. If you make too many, you can keep the leftovers in the fridge and reheat, but the jalapeno shells will be soggier that way. Best made up fresh to eat up right away!

Step 5

I keep them in these nice carryout containers I saved, but you can keep them in whatever you have handy. Keeps in fridge several days.

Baking dish

Step 6

Bake at 350 for 20-25 minutes. Take out when lightly browned (do not overcook them). Let cool 5 minutes before serving, or the filling is too mushy and slides off.

Step 7