There are many nights where Funnyman and I sit and brainstorm new dishes to create for the blog. I only feature dishes on this blog that we LOVE to eat and WANT to eat, so please forgive me if there aren’t many“10-minute-minimum-effort-meals” because that’s not the kind of cooking I like to do. I love being in my kitchen and I love experimenting with ingredients in my pantry! As a chef, I know ingredients need to be respected and cooked in a way that will make them shine. As a blogger, this is where I love to get stuck in because I love a challenge (see my community group on Facebook called Keto Recipes for Foodies). Anyway, back to the post, Funnyman and I were recently reminiscing about our trip to Cozumel, and he firmly instructed me to make keto jalapeño poppers. So I did….
Use good-size, fresh jalapeños. I found them at the Trose (where the fresh herbs are sold).
Bring a large pan of water to the boil. Add the jalapeños and boil for 5 minutes. In the meantime, prepare a bowl of iced water on the side.
After the jalapeños have boiled for 5 minutes, remove them using a slotted spoon and plunge into the iced water. This will prevent any further cooking. (This step is essential as they do not fry for long later, so some 'pre-cooking' is necessary.)
Once they have cooled, drain them well and place on a tray lined with kitchen paper. Cover with a second layer of kitchen paper and gently pat dry.
Use a small, sharp paring knife to carefully slice about 1-1.5cm from the stalk end - BUT slice only 3/4 way through. You basically want the tip to flap open, but still be firmly attached.
Carefully insert the little paring knife (being careful not to pierce through the skin) and gently scrape around inside, loosening the inner parts that contains the seeds. I went on to use my kitchen tweezers, which I found very helpful to pinch, remove and discard the inside flesh and seeds. Repeat the process with all the jalapeños and set them aside while you make the filling.
For the filling, simply combine the cream cheese and finely grated Cheddar in a little bowl. Season the mixture with salt. Scoop the mixture into a piping bag. (The easiest way to fill a piping bag is to stand it up inside a glass or mug and fold over the most of the bag to make it easier to fill.)
Use sharp scissors to slice the end of the piping bag, then insert it as deep as possible into each hollow jalapeño. As you squeeze the mixture into the jalapeno, lift the piping bag slowly out. In this way, you will ensure that you have filled them all adequately.
It doesn't matter if they are slightly over-filled, use this to 'seal' the little stalk flap by gently compressing down. Run your fingers around where the tip joins removing excess filling and set the prepared stuffed jalapenos aside while you prepare the crumb,
For the crumb, blitz the lean pork scratchings in a mini food processor to a fine crumb. Do not over-blitz as you may end up with a stodgy mix. Also, as mentioned in the head note, you must use lean pork scratchings. Add them to a wide-bottomed bowl.
Stir the nutritional yeast flakes into the blitzed scratchings and season the mixture with salt. Combine well. Set aside.
Place the coconut flour in one bowl and whisk the egg very well in another bowl. This is what you should have ready:
Doing two or three jalapeños at a time (and wash+dry your hands in-between each batch), toss them in the coconut flour mix and shake off excess flour; then dip them in the whisked egg and allow the excess egg to run off; finally, add them to the bowl of 'crumb' and gently roll and press the jalapeños into the crumb. They can (surprisingly) be gently lifted by their stalk. Carefully set them all aside.
Heat enough light olive oil in a deep-based pan. Once the oil is very hot, gently place three or four crumbed jalapeños into the hot oil, and turn using a slotted spoon until all sides are golden and crispy. This doesn't take long, approximately 30-45 seconds per side. Gently remove using a slotted spoon and place onto a tray lined with kitchen paper to absorb excess grease.
Season with salt and serve immediately. If necessary, keep in a low oven, but they are best eaten hot and crispy (I do not recommend microwaving to reheat). Serve with your choice of accompaniments: sour cream, squeeze of lime or tomato salsa - or enjoy as is. (NOTE: None of the accompanying dips are included in macros.)
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Amazon links on this page are directed at the UK market. However, if you visit the IN MY KETO PANTRY and IN MY KETO KITCHEN pages on this site, you will see links to the same products available for readers from the USA (and other countries). I got you all covered!
Macro Details per serving
Nutritional Information per serving
Calories 394Kcal / 1648kJ
Fat 29g of which saturates 14g Carbohydrates 4.4g (for my US readers, these are what you refer to as net carbs. See below*) of which sugars 3.4g
*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 4.4g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.
Wheat (may be found in the pork scratchings)
Soya (may be found in the pork scratchings)
The nutritional analysis, macro and allergen breakdown of the recipes on this site are done using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data.