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Jalapeno Popper Casserole

“I never met a popper I didn’t like.”

Me
A little slice of heaven…
  • 12 jalapenos (or about 8 hatch chiles)
  • 4 oz softened cream cheese
  • 4 oz grated cheddar cheese (reserve 1 oz to sprinkle on top)
  • 3 eggs, whisked
  • 1/2 tsp salt
  • black pepper to taste
  • 1/4 tsp cumin

Fat: 17 grams (76%) Net Carbs: 1 (5%) Protein: 9.4 grams (19%)

  1. Char the chiles on all sides until completely blackened. (I think it’s best to do this outside on the grill but you can also do it in the broiler or over the open flame of a gas stove.)
  2. Place chiles in a bowl, cover with plastic wrap and let steam until cool enough to touch (about 20 minutes).
  3. Meanwhile, mix the softened cream cheese and 3 oz of cheddar together. Whisk eggs, salt, pepper, and cumin together in a separate bowl.
  4. Pull off the each stem and remove the charred skins by wiping them with a dry paper towel. (Don’t rinse the chiles under water to remove the skin since that washes away a good bit of flavor.)
  5. Slice each chile open, and remove the seeds. Lay the chiles in a single layer in a cast iron skillet or greased baking dish (I used a 6 X 9 size).
  6. Spread a layer of the cheese mixture over the layer of chiles. Pour the egg mixture over the top of the chiles and sprinkle with the remaining cheese.
  7. Bake until eggs are set, about 12 – 15 minutes. Cooking time will depend on the size of your pan…more surface area means a shorter cooking time.
  8. Let cool at least 10 minutes, then slice into six single portions. This recipe is easy to double, or even triple, for a crowd. It’s a great appetizer or side dish, and I like to have it for breakfast. It’s also delicious topped with some crumbled bacon…mmmm.
A pan of deliciousness!

I hope you try this and let me know what you think. One thing to keep in mind is that jalapeno peppers can range from very mild to very spicy, which is pretty true of any type of chile pepper. The hatch, anaheim and poblano chiles tend to be more consistently on the medium spicy side, however, they too can vary. This recipe is definitely not for people who aren’t into spicy foods.

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I began following a ketogenic diet in September of 2017 and it took a while to learn a new paradigm for thinking about what constitutes "healthy" food. Now "healthy", to me, means high in animal fats, extremely low in carbohydrates, and containing moderate amounts of protein. It means I use full fat creamers and butter and fatty cuts of meat. It means I don't eat beans every day any more, nor do I scarf down tortillas with my meals. I got really good at finding keto recipes online, following channels on YouTube and making up my own adaptations of my old favorite foods like albondigas and ceviche and pho. It seemed like just when I'd got that kinda mastered, I developed a life threatening allergy to peanuts and all tree nuts. Dang it! That was in January of 2019 and since then I've had to adjust my eating again...so it was back to the drawing board on some of my staple foods like nut butters, Thai curries, keto friendly chocolates that, alas, are manufactured on equipment that also processes nuts, and so on. I started this blog to help myself, and other people facing similar allergy issues.

2 Comments

  1. Thank you very much for sharing this with us, Whole Life Keto! How easy (or hard) was it for you to find a balance between eating as healthy as you can and a “normal” life (if life can be called normal)?

    Like

    • Hi there! You know, I think it gets easier every day but there was a big adjustment period. Eating a ketogenic diet is pretty easy now, the more challenging thing for me is travelling and eating out safely, due to my severe nut allergy.

      Like

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