BAKED JALAPENO POPPERS WITH BACON (KETO)

INGREDIENTS:

• 6 medium Jalapeno (sliced lengthwise and seeded)
• 1/4 cup Cheddar cheese (shredded)
• 3 oz Cream cheese (softened)
• 1/4 cup Green onions (chopped)
• 2 cloves Garlic (crushed or minced)
• 1 tbsp Fresh cilantro (minced)
• 1/4 cup Bacon bits (pre-cooked)

INSTRUCTIONS:

1. Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper or foil.
2. In a small bowl, stir/mash together the cream cheese, shredded cheddar cheese, green onions, cilantro, and garlic. (You can heat a bit if the cream cheese is too hard.) Fill the jalapeno halves with the mixture. Place onto the lined baking sheet.
3. Top each jalapeno popper with about a teaspoon of bacon bits, pressing lightly into the cream cheese filling.
4. Bake about 15 minutes, until the peppers are soft and the bacon on top is crispy.

RECIPE NOTES

Serving size: 1 jalapeno popper.