This is a no-brainer crowd favourite. There's no way you can bring this to a party or a dinner gathering and not have it gobbled up by everyone within minutes. Personally, it took every ounce of self-restraint from me to not eat them all in one sitting. But the best part of this recipe is that it's actually bread-less! I'm still on a pork-rind-crumbs streak with my recipes and as promised, here's another delicious dish that's absolutely keto and made with my current obsession: Pork King Good crumbs.
INGREDIENTS:
7 jalapeno peppers (I would have made a dozen but I used some peppers for another recipe)
2 strips of bacon, cooked and chopped or crumbled (or bacon bits if you like)
1 link, Basque Chorizo, cooked and chopped (this is totally optional!)
2 cloves garlic, chopped
3 oz cream cheese, softened
2 oz shredded mozzarella cheese
2 oz shredded cheddar cheese
1 egg beaten, mixed with 2 tbs water (for the egg wash)
1 cup super fine almond flour
1 1/2 cup Pork King Good Pork Rind Crumbs
DIRECTIONS:
Half the jalapeños and seed them. Be careful about the seeds! Wear gloves while doing this and do not touch your eyes or they will burn!
In a bowl, mix together the cheeses, minced garlic, and bacon. Feel free to add other herbs of your choice. Spoon the filling into the jalapeños generously. You'll regret scrimping (like I did) so don't hold back. Anyway, the breading will hold it together.
Roll the filled jalapeños in the almond flour. You'll notice the flour will only stick to the filling but that's ok. After the first coat, dip it in the egg wash and coat it again in flour. Let it dry for a couple of minutes so the coating doesn't slip off. Then dip it again in the egg wash and roll around in the pork rind breading. It's important that you coat it well and lightly press the crumbs onto the pepper. Once the peppers are all breaded completely, chill them in the fridge for about 10 minutes to give the breading more time to adhere.
On a hot pan with 1 quart and a half (or more if needed) of oil, fry the peppers until they're golden brown and crunchy. Cool on a wire rack before serving. I tried these with dollops of ranch dressing and a drop of Cholula hot sauce and it. Blew. My. Mind.
149 calories per serving (2 poppers per serving)
4g Protein
6g net Carbs
12g Fat