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These Low Carb, Keto Leftover Turkey Jalapeño Poppers are creamy and spicy, practically melt in your mouth and have only one carb each! | www.farmsteadchic.com | #lowcarb #keto #leftoverturkey #jalapeñopoppers #farmsteadchic

Low Carb, Keto Leftover Turkey Jalapeño Poppers

  • Author: Kristi Barnes
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 16 poppers 1x
  • Category: Appetizers
  • Method: Oven
  • Cuisine: Mexican

Description

These Low Carb, Keto Leftover Turkey Jalapeño Poppers are creamy and spicy, practically melt in your mouth and have only one carb each!


Scale

Ingredients

  • 8 large jalapeños, halved width-wise, seeds and membranes removed (wear kitchen gloves!)
  •  8 slices bacon, halved length-wise
  • 1 c. leftover turkey, very finely chopped
  • 4 oz. cream cheese, softened
  • 1/4 c. mayonnaise
  • 2 tsp. chili powder
  • sea salt and freshly ground black pepper, to taste
  • 1/2 c. Monterrey Jack cheese, shredded

Instructions

  • Preheat oven to 400°F.
  • Mix cream cheese, mayonnaise and chili powder in a small bowl.
  • Add in turkey and mix well.
  • Season to taste with sea salt and freshly ground black pepper.
  • Scoop turkey mixture evenly into jalapeño halves and place on a baking sheet.
  • Wrap each jalapeño with a half slice of bacon so that the ends rest under the pepper.
  • Bake for 20 minutes.
  • Remove from oven and sprinkle with cheese.
  • Place under broiler for 2-3 minutes until cheese is melted and starting to brown.


Notes

  • Wear kitchen gloves when working with the raw peppers! The capsaicin can irritate your skin and burn for hours if you are sensitive to it.
  • If you want to keep with the turkey theme, you can easily substitute turkey bacon for pork.
  • Make sure the ends of the bacon rest under the pepper halves after wrapping, or they will flop around while cooking.
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