April 22 – Margarita & Keto Jalapeño Poppers with Bacon

I’m always looking for ways to cut down on carbs while still enjoying an appetizer. These little poppers are keto-friendly, low-carb and thoroughly delicious. The margarita is not low-carb (sorry!) but it is refreshing and delicious.

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Margarita

Makes 1 cocktail

  • 2 oz tequila

  • 1 oz lime juice

  • 1 oz Cointreau or Triple Sec

Rub a slice of lime around the rim of a rocks glass. Dip the rim in salt and roll to coat.

Place tequila, lime juice, and Cointreau in a cocktail shaker half filled with ice. Shake vigorously for 20 seconds. Strain into the prepared glass filled with ice. Garnish with a slice of lime.

Keto Jalapeño Poppers with Bacon

Makes 16 poppers

  • 3 slices bacon

  • 8 jalapeño peppers, halved lengthwise, seeds and ribs removed

  • 8 oz cream cheese (softened)

  • 1⁄2 c cheddar or colby cheese, shredded

  • 3 scallions, thinly sliced

  • 2 cloves garlic, grated

  • 1⁄4 t smoked paprika

  • 1⁄2 t kosher salt

  • 1⁄8 t cayenne

Cook the bacon and drain on paper towels. When cool, chop into bacon bits.

Preheat the oven to 400 degrees.

Place the pepper halves on a parchment lined baking sheet.

Combine the cream cheese, cheese, scallions, garlic, and spices. Use a fork to mash it all together and then taste for seasoning.

Place about 1 tablespoon cheese filling into each pepper half. Crumble bacon bits on top.

Bake for 10-12 minutes until lightly browned on top.

Drinks, AppetizersChouquette KitchenMargarita, Keto, Jalapeno, Poppers, Bacon, Tequila, Mezcal