You are going to love this recipe for roasted chicken and bacon jalapeño poppers! These are perfect low carb/keto appetizers and they taste amazing.

I didn’t mean to end up with two pounds of jalapeños. I was being lazy and ordering my groceries from Instacart. I don’t even know. I wanted two jalapeños to flavor my water. Yes, that is a thing…you can read about my jalapeño flavored water here. Anyhow, two pounds of jalapeños arrived. No big deal. I can think of uses. Hopefully.

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Of course jalapeño poppers came to mind. Why wouldn’t they? They are delicious. I used to think that jalapeño popper were those things that came frozen and are breaded on the outside with gross cheese inside. Maybe twenty years ago. But we’ve grown up and so has our palates.

So these roasted chicken and bacon jalapeño poppers are really appetizers, but they work just fine for a meal. I actually prefer apps for dinner, something that my significant other thinks is hilarious. But really, appetizers are the tastiest food and they typically don’t require flatware (meaning less dishes!)

The roasted chicken and bacon jalapeño poppers came together very quickly because I had the shredded chicken made ahead of time. See how I prepare my shredded chicken breast here. I prepared the bacon while I was cutting the jalapeños, it’s easy to do in the oven.

If jalapeños are too spicy for you, bell peppers will work too and be just as delicious!

Roasted Chicken and Bacon Jalapeño Poppers

Yield: 16 poppers

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

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Ingredients

• 8 fresh jalapeños
• 8 ounces cream chesse, softened
• 1/4 cup cheddar cheese, shredded
• 2 cloves garlic, minced
• 2 tablespoon green onion, chopped
• 1 teaspoon onion salt
• 1/2 cup cooked chicken, shredded
• 4 strips bacon, cooked crispy and chopped (reserve some to sprinkle on top of poppers)

Instructions

Heat oven to 425F.

Wash jalapeños. Remove stems and cut in half lengthwise, removing seed and insides. Lay on a parchment lined baking sheet.

In a medium bowl, mix together the rest of the ingredients using a hand mixer, reserving approximately 2 tablespoons of bacon for a garnish.

Once well mixed, spoon cream cheese mixture into the jalapeño halves. Sprinkle with remaining crumbled bacon.

Roast jalapeño poppers in the oven for 15 to 20 minutes, until peppers are tender and cheese mixture is brown and bubbly.

Serve warm.

Nutrition Information:

Yield: 16 Serving Size: 4 poppers
Amount Per Serving: Calories: 296.5Total Fat: 25.6gSaturated Fat: 13.6gUnsaturated Fat: 8.6gCholesterol: 88.3mgSodium: 832.1mgCarbohydrates: 5.6gFiber: 1.3gSugar: 3.3gProtein: 13.2g

Nutritional information provided for recipes is a courtesy to my readers. I do my best to be as accurate as possible, but you should do your own nutrition information calculations. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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