Prep Time 15 min / Cook Time 30 min / Serves 12
SHOPPING LIST
Cooking oil spray
2 cups shredded Colby-jack or Mexican blend cheese
8 ounces cream cheese, softened
1⁄4 cup cooked bacon crumbles
1⁄2 teaspoon chili powder
1⁄4 teaspoon kosher salt
1⁄4 teaspoon garlic powder
12-large fresh jalapeño peppers (about 1 pound), cut in half lengthwise and seeded.
1 teaspoon sliced fresh scallions or chives, for garnish
1. Preheat the oven to 300°F and spray a sheet pan with vegetable oil.
2. Add all the ingredients, except the peppers and chives, to a bowl and mix well to combine.
3. Working over a sheet pan, spoon the cheese mixture into each of the 24 seeded jalapeño halves, overfilling them slightly.
4. Bake for about 30 minutes before serving hot, topped with sliced scallions or chives, if desired.
HELPFUL HINTS
You can lessen the heat of fresh jalapeños by pre-baking the seeded halves on the sheet pan by themselves for about 10 minutes before stuffing and baking again. Or try using pickled jalapeños for an even milder version!
Calories:165 |Fat:13g | Protein: 7.5g | Fiber: 0.5g | Net Carbs: 1.5g
Recipe from George Stella’s “Still Livin’ Low Carb” Cookbook
Source: https://www.facebook.com/photo.php?fbid=742783635746163&set=p.742783635746163&type=1&theater
No comments:
Post a Comment