These low carb baked bacon wrapped jalapeño poppers are exactly the kind of thing an aunt like Denise shows up with at every family get-together: simple, make-ahead friendly, and mysteriously gone before halftime. Fresh jalapeños are stuffed with a creamy mix of seasoned cream cheese and sharp cheddar, then wrapped in bacon and baked until the edges are crisp and the tops glossy and bubbly. They’re easy for a home cook to pull together on a busy game day and perfect for setting out in foil trays on the counter so everyone can help themselves.
Serve these poppers warm right out of the oven in foil trays on the kitchen counter with a little bowl of toothpicks nearby so folks can grab and go between plays. They go especially well with a simple veggie tray (celery, carrots, and cucumber sticks) and a ranch or blue cheese dip. If you want to round things out, pair them with a big green salad or a pot of chili so there’s something heartier for those who aren’t just snacking. A cold sparkling water, iced tea, or light beer balances the richness of the bacon and cheese nicely.
Low Carb Bacon Wrapped Jalapeño Poppers
Servings: 18 poppers (about 6 servings as an appetizer)
Ingredients
9 medium fresh jalapeño peppers
8 oz cream cheese, softened
1 cup (4 oz) shredded sharp cheddar cheese
2 tbsp finely chopped green onion (optional but tasty)
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp smoked paprika (or regular paprika)
1/4 tsp kosher salt
1/4 tsp black pepper
9 slices thin-cut bacon, cut in half crosswise (18 short pieces)
1 tbsp finely chopped fresh parsley or chives, for garnish (optional)
Nonstick cooking spray or 1 tbsp neutral oil, for greasing foil trays
Directions
Preheat your oven to 400°F (200°C). Place 3 disposable foil trays (or 1–2 large rimmed baking sheets lined with foil) on the counter and lightly coat the bottoms with nonstick cooking spray or a little oil. This keeps the poppers from sticking and makes cleanup easy.
Prepare the jalapeños: Wearing kitchen gloves if you have them, slice each jalapeño in half lengthwise. Use a small spoon to gently scrape out the seeds and white membranes. (Leave a little membrane if you like more heat.) Lay the cleaned halves cut side up in the foil trays, nestled close together so they don’t tip.
Make the filling: In a medium bowl, combine the softened cream cheese, shredded cheddar, chopped green onion (if using), garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir with a sturdy spoon or spatula until everything is well mixed and smooth.
Fill the peppers: Using a small spoon or a butter knife, stuff each jalapeño half with the cream cheese-cheddar mixture, mounding it slightly but not so high that it spills over. Aim to divide the filling evenly among all 18 halves.
