{"id":1715,"date":"2016-09-04T18:12:27","date_gmt":"2016-09-04T22:12:27","guid":{"rendered":"http:\/\/thisfoodthing.com\/?p=1715"},"modified":"2016-09-04T18:12:27","modified_gmt":"2016-09-04T22:12:27","slug":"jalapeno-or-pepper-poppers-low-carb","status":"publish","type":"post","link":"http:\/\/thisfoodthing.com\/index.php\/2016\/09\/04\/jalapeno-or-pepper-poppers-low-carb\/","title":{"rendered":"Jalapeno or Pepper Poppers – Low Carb"},"content":{"rendered":"

When you do low-carb, you miss regular old junk food snacks. \u00a0Sander and I decided last spring to and remake our “triple dipped poppers” by using crushed pork rinds, making these low carb. \u00a0We’ve experimented with them a few times and this is the final recipe. \u00a0 These are double dipped in egg and crushed pork rinds, allowed to dry a bit, and then deep fried. \u00a0They are completely over-filled with the cheese mixture, which gives you a great bite of pepper, cheese, and crunch.<\/p>\n

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Jalapeno or Pepper Poppers – Low Carb<\/h2>\n

8 Ounces (226g) Cream Cheese, room temp
\n2-3 cups shredded cheese
\nSpices, to your taste *See note below
\n4-6 eggs
\n15 mini sweet peppers or jalapenos, split lengthwise, cleaned and seeded
\n2-3 bags (3 ounce bags) pork rinds
\nLard, enough to deep fry in your favorite fryer.<\/p>\n

Crush the pork rinds in a blender. \u00a0If you don’t have a blender, use a rolling-pin to crush. \u00a0The finer the crush, the better.<\/p>\n

Mix the soft cream cheese with the shredded cheese and any spices you choose. \u00a0I use almost type of cheese – mix and match! \u00a0Mozzarella, cheddar, muenster..your choice. \u00a0 Set aside and clean and prep the peppers. \u00a0Slice peppers lengthwise and, using a spoon, remove all the seeds.<\/p>\n

In a bowl, mix the eggs well. \u00a0You may need more eggs, so have at least 2 more ready to go. Pork rinds soak up a lot of egg, but the egg helps give this a crispness\u00a0that makes these so yummy.<\/p>\n

Fill each pepper — and really over fill them. \u00a0Much more than you think they should be filled. \u00a0You almost cannot put too much in — they should be heaping. \u00a0Round the mix to fit the pepper.<\/p>\n

Once all the peppers have been filled, dip each into egg and then directly into the crushed pork rinds. \u00a0Set aside and continue to dip the rest of the peppers. \u00a0 Allow to sit for 10 minutes to dry. \u00a0Now repeat<\/em> – dip each pepper into egg and then into the crushed pork rinds for a second time. \u00a0 Allow to sit for another ten minutes.<\/p>\n

Heat oil to 385F (195C) \u00a0in your favorite fryer – could be a Fry Daddy or a small pot of oil (on the back burner!!). \u00a0Add in peppers. \u00a0I do 2 or 3 at a time, as I have the small Fry Daddy. \u00a0Allow to fry for 1 minute or so. \u00a0Pull one out and check it – outside should be crispy, and when you cut into it (don’t BITE into it), the cheese should be melted well. \u00a0I find that as I go through the batch, they take between 30 seconds to 1.5 minutes, depending on how large the poppers are and how hot the oil is. \u00a0I let the oil re-heat after each batch for about 30 seconds.<\/p>\n

Remove the poppers from the oil and allow to drain, preferably on a rack, which will help to keep the poppers crispy and crunchy. \u00a0Serve as soon as the last popper comes out of the oil.<\/p>\n

Serve as is, or with a favorite sauce.<\/p>\n

Notes:<\/p>\n

    \n
  1. Using pork rinds works really well for a breading. \u00a0However, when you deep fry anything with pork rinds, you’ll find that some of the crumbs just slough off. \u00a0You may need to remove these as you go along deep frying.<\/li>\n
  2. *Add in spices – maybe a little Chili powder or cayenne powder or a dash of red pepper flakes – enough to taste good to you.<\/li>\n
  3. You can freeze these after frying. \u00a0To reheat, 400F (205c), for 8-12 minutes, depending on how small\/large your poppers are.<\/li>\n<\/ol>\n

    Nutrition Information is for 1 popper.<\/p>\n

    \"Low<\/a><\/p>\n

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    <\/div>\n\n","protected":false},"excerpt":{"rendered":"

    Low Carb Jalapeno Poppers for Keto, LCHF, Atkins. Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[475,498,5,466,468],"tags":[485,457,500,499,459],"class_list":["post-1715","post","type-post","status-publish","format-standard","hentry","category-appetizers","category-appetizers-low-carb","category-cheese","category-diabetic","category-low-carb","tag-cheese","tag-diabetic","tag-keto","tag-lchf","tag-low-carb"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/posts\/1715","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/comments?post=1715"}],"version-history":[{"count":7,"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/posts\/1715\/revisions"}],"predecessor-version":[{"id":1726,"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/posts\/1715\/revisions\/1726"}],"wp:attachment":[{"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/media?parent=1715"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/categories?post=1715"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/tags?post=1715"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}