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Low Carb, Keto Leftover Turkey Jalapeño Poppers
These Low Carb, Keto Leftover Turkey Jalapeño Poppers are creamy and spicy, practically melt in your mouth and have only one carb each!
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Course:
Appetizers
Cuisine:
Mexican
Servings:
16
poppers
Calories:
Author:
Kristi Barnes
Equipment
chili powder
sea salt
freshly ground black pepper
baking sheet
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.