Jalapeno Poppers with Carmelized Onion

Fat
Protein
Carbs
How many batches would you like to prepare?

Prepares {{ multiplier * 6 }} servings!

Recipe Ingredients

{{ multiplier * 8 }} oz Ground Bison
{{ multiplier * 6 }} oz Blue Cheese, crumbled
{{ multiplier * 0.25 }} c Red Onion, chopped
{{ multiplier * 0.5 }} --- Cilantro Bunch, chopped
{{ multiplier * 1 }} tsp Ground Cumin
{{ multiplier * 0.25 }} tsp Red Pepper Flakes
{{ multiplier * 1 }} tsp Kosher Salt
{{ multiplier * 15 }} --- Jalapenos, halved lengthwise and seeded
{{ multiplier * 15 }} --- Thick Cut Bacon Slices, cut in half
{{ multiplier * 2 }} tbsp Coconut Oil
{{ multiplier * 1 }} --- Medium Red Onion, chopped
Small White Onion, chopped
{{ multiplier * 3 }} --- Radishes, chopped
{{ multiplier * 4 }} --- Garlic Cloves, chopped
{{ multiplier * 2 }} tbsp Heavy Cream
{{ multiplier * 0.5 }} tsp Kosher Salt
recipe-image
Andy Barninger
author-image
Preparation Time: 30 min
Cooking Time: 25 min
Servings Made: 6 Servings

Recipe Instructions

Preheat the oven to 400ºF. Place a cooling rack inside a sheet pan.

Place the bison, blue cheese, red onions, cilantro, cumin, red pepper flakes, and salt in a large bowl, then mix together thoroughly.

Fill each jalapeno half with 1 tablespoon of the bison mixture, then wrap each stuffed pepper with a piece of bacon, securing the ends with a toothpick. Place the wrapped peppers, stuffed-side up, on the cooling rack and place the pan in the refrigerator.

Make the chutney: In a large sauté pan, heat the coconut oil over medium-low heat for 3 to 4 minutes. Add the onions, radishes, and garlic to the oil and cook for 20 minutes until the onions are very soft and starting to caramelize.

When the onion mixture is about halfway done cooking, remove the poppers from the refrigerator and place them in the oven. Bake the poppers for a total of 15 to 18 minutes, or until internal temperature reaches 155ºF. When the peppers are halfway done, after 7 to 8 minutes, remove the sheet pan from the oven and flip the jalapeno poppers upside-down to finish cooking.

While the jalapeno poppers are baking, puree the onion mixture with the heavy cream and salt.

When the jalapeño poppers are done, serve them hot with the onion chutney

Recipe Statement

The macronutrients of your dish will depend on the type and brand of the ingredients you use. This could make your dish different from ours.

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