6 medium jalapenos (sliced lengthwise and seeded)
1/4 cup shredded Cheddar cheese
3 ounces cream cheese, softened
1/4 cup green onions
2 cloves garlic, crushed or minced
1 Tbsp, fresh cilantro
1/4 cup bacon bits
Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper or foil.
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.
Top each jalapeno popper with about a teaspoon of bacon bits, pressing lightly into the cream cheese filling.
Bake about 15 minutes, until the peppers are soft and the bacon on top is crispy.
Who doesn’t love chicken wings? Since starting lowcarb they have become a favorite of mine. I eat either the buffalo sauce or garlic parmesan, both are low carb.
If you are looking for a healthier way to enjoy those game day snacks this recipe is a great alternative. These low-carb baked parmesan chicken wings are also keto friendly.
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