Jalapeño Poppers
An easy appetizer that can be prepped earlier in the day and baked when ready to serve. If you want to add a small strip of prosciutto around the middle of the popper go ahead, we haven’t had any luck wrapping with bacon. Our family is 50/50 on whether the prosciutto is better or not.
Ingredients
- 6 medium/large jalapenos (2 CHO each)
- ½ cup (37 gr) grated cheddar cheese 0 CHO
- ¼ cup (62 gr) Pace Medium Salsa (4 CHO/1/4 cup) 4 CHO
- ½ cup (115 gr) cream cheese (1CHO/TBSP) 8 CHO
- ½ TBSP dried Parsley
TOTAL CHO 12 CHO
- TOTAL GRAMS 210 GRAMS
- 12 CHO DIVIDED BY 210 GRAMS = .057 CHO/GRAM
- 17 GRAMS STUFFING x .057 CHO = .969 CHO/HALF+
- Each seeded jalapeño half 10 – 15 gr = 1 CHO
EACH JALAPENO HALF WITH STUFFING = 1.969 CHO
Instructions
- Pre heat oven to 375
- Use a Ziploc bag to hold the jalapeno after cutting in half lengthwise. Remove white membrane and seeds with a spoon. The tip remaining with the stem will be spicy so warn everyone, and they can decide whether to leave that bit on the plate or not.
- In a bowl mix cream cheese, salsa, grated cheese and dried parsley. Fill each jalapeno half with 1 TBSP (17 GR) of cheese mixture.
- Place on baking sheet and bake for 20 minutes.
- Garnish with fresh parsley if desired.
