Crunchy jalapeño poppers
Jalapeño halves filled with cheese and bacon, coated in crushed pork rinds and baked.
Snack · serves 24 · 1 popper
Draft
Based on Canadian Nutrient File and USDA averages; your brand may differ.
Not checked by both parents yet, so it cannot be logged. You can still read it and cook it.
Not checked by either parent yet.
Foods not checked yet: Bacon, cooked (pan-fried), Butter, unsalted, Cheddar cheese, medium, Cream cheese, full fat, block, Jalapeño pepper, raw, Pork rinds (plain).
Not checked by either parent yet.
Foods not checked yet: Bacon, cooked (pan-fried), Butter, unsalted, Cheddar cheese, medium, Cream cheese, full fat, block, Jalapeño pepper, raw, Pork rinds (plain).
Carbs per serving
Total carbohydrate1.9 g
−Fibrenot subtracted under this rule (not counted for 1 ingredient with no value in the source)0.5 g
−Sugar alcoholsnot subtracted under this rule; none reported by these sources–
=Net carbs1.9 g
The fibre-subtracted figure isn't shown: line 2 (cream-cheese) has no fibre value in its source.
Counting rule: Interim, total carbsNothing is subtracted until the dietitian tells us what to subtract. Counting total carbs never undercounts.
Jalapeño pepper, raw400 g“12-15 or 400 grams fresh Jalapeño Peppers, halved, seeds removed”
Cream cheese, full fat, block226 g“8 ounce package or 226 grams Cream Cheese, room temperature”
Cheddar cheese, medium112 g“1 cup or 112 grams Cheddar Cheese, shredded”
Butter, unsalted56 g“4 Tablespoons or 56 grams Butter, room temperature”The source just says butter; salted and unsalted butter have the same carbs in the Canadian Nutrient File.
Bacon, cooked (pan-fried)45 g“5 slices or 45 grams cooked Bacon”
Pork rinds (plain)50 g“1.75 ounce bag or 50 grams Pork Rinds, crushed”
Cheddar cheese, medium28 g“1/4 cup or 28 grams Cheddar Cheese, for the topping”
- Heat the oven to 475 °F (245 °C) and line a baking sheet with foil. Lay the jalapeño halves on it, cut side up.
- Beat the cream cheese, the larger amount of cheddar, the butter and the crumbled bacon together until smooth.
- Fill each pepper half (a plastic bag with the corner snipped off makes this quick).
- Press the filled side of each pepper into the crushed pork rinds, then sprinkle the rest of the cheddar on top.
- Bake on the top shelf for 10 minutes, then broil until the cheese melts and browns. The peppers keep some crunch.
| Fat | 8.3 g |
| Protein | 4.0 g |
| Energy | 98 kcal |
| Sugars | – |
No fat, protein or energy targets are set yet (the dietitian decides).
Recipe from The Charlie Foundation for Ketogenic Therapies: Crunchy Jalapeño Poppers. Steps are in our own words; the app calculates the numbers from the grams and ignores the source's own figures.