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.
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.