A delicious recipe for keto Southwest jalapeño poppers. It features the spices of the Southwest for a great Tex-Mex profile.
Have you been looking for a great keto jalapeño stuffed pepper recipe? One that features the delicious flavors of the Southwest? Well, are you in for a tasty treat.
This is a recipe for Keto Southwest Jalapeño Poppers and it packs a lot of flavors. It uses both goat and cream cheese for a rich creamy filling.
Make sure you remember to also check out our Keto Cream Cheese Recipes for other delicious recipes that feature cream cheese.
These keto Southwest jalapeño poppers are great for gatherings or anytime you’re in the mood frankly. They come out to be just under two carb per popper and are surprisingly filling.
Keto Southwest Jalapeno Poppers
I thought I would test the recipe out on my family by making them at our last BBQ Seems like our family loves connecting around the table and what better way than to offer these keto Southwest jalapeño poppers as an easy side dish.
What’s more, they are pretty used to my mom and I using them as guinea pigs for our latest recipe creation. I think it’s fair to say that they have NOOO problem taking on this role.
How To Make Keto Jalapeno Poppers
Prep Your Jalapeños
So to make these poppers you’ll need some fresh jalapeños cut in half lengthwise with the seeds and veins removed unless you’re a brave soul that’s immune to fire.
Line those babies up to look all pretty and put them aside.
You can opt to either bake in the oven or on your BBQ grill. If using an oven make sure to preheat oven to 400 degrees.
Mix Your Cheeses & Rotel Mexican Lime Cilantro Tomatoes
Now get out your cream cheese, goat cheese, and handy-dandy can of Rotel Mexican Lime & Cilantro tomatoes.
If you haven’t tried Rotel’s canned tomatoes and chiles yet, you’re missing out on a wonderful thing.
You can find Rotel in the canned tomatoes section of your grocery store, usually on the top shelf. Rotel is what made these keto Southwest jalapeño poppers extra special.
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Stuff Your Peppers
Mix up your softened cream cheese, goat cheese, and Rotel in a small bowl and then stuff those peppers.
If you have some leftover “filling”, which is likely, go ahead and put that in the fridge and use as a spread in a wrap or as dip with veggies.
Or you can let your Hubby (or you) eat the leftover with a spoon as we did, that’s how good this stuff is.
Bacon Wrap Those Babies!
Once you’ve got all your peppers stuffed and looking awesome, break out the bacon! Personally, I like using a thick cut of smoked bacon but any would work perfectly for these.
One strip is enough to wrap 2 peppers but if you really wanna go all out you can use 1 slice per pepper ’cause BACON.
Cook Them Up
Now all that’s left is to put them on a hot grill or a lined baking sheet and pop them in the oven for 20 minutes or so.
Then just sit back and enjoy!
If you love the flavors of Tex Mex, you might also want to check out the following recipes.
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- 12 Fresh Jalapeños
- 8 oz cream cheese
- 4 oz goat cheese
- 1 can Rotel Mexican lime & cilantro tomatoes
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- Preheat oven to 400 degrees
- Rinse jalapeños and slice lengthwise.
- Remove seeds and veins, set aside.
- Combine cream cheese, goat cheese, and Rotel tomatoes in small bowl.
- Fill peppers with cream cheese mixture and wrap in bacon.
- Place on a lined baking sheet and bake for 15- 20 minutes. Or place on the grill.
If you decide to do these on the grill, you will need to finish them off in the oven on broil for 5 minutes to cook the tops properly. This is because it's not really practical to flip them on the grill.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 266 Total Fat: 6g Saturated Fat: 2.5g Cholesterol: 77mg Sodium: 35mg Carbohydrates: 1.9g Fiber: 0.7g Sugar: 1g Protein: 0.9g