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Keto Jalapeño Poppers with Caramelized Onion Chutney

Created by
  Published on November 19th, 2020
  Reading time: 2 minutes
  Last modified October 13th, 2021
keto jalapeno poppers
ChefKetogenic.comDifficultyIntermediateRating
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Spice up your next holiday party or family gathering with these keto jalapeno poppers! Serve them alongside all of your favorite keto appetizers and dishes.

Yields6 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr
For the Poppers
 6 oz ground beef (optional: try ground bison instead)
 ¾ cup crumbled blue cheese
 1 tsp ground cumin
 1 tsp salt
For the Chutney
 2 tbsp coconut oil
 ½ small white onion, chopped
 3 radishes, chopped
 2 tbsp heavy cream
 ½ tsp salt
Special Equipment
 Toothpicks
Directions
1

Set a cooling rack inside a sheet pan.

2

Place the ground beef, blue cheese, onions, cilantro, cumin, salt, and red pepper flakes in a large bowl. Using your hands, mix the ingredients together thoroughly.

3

Fill each jalapeño 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 keto jalapeno poppers, stuffing side up, on the rack in the sheet pan. Place the pan in the refrigerator and preheat the oven to 400°F.

4

Meanwhile, begin making the chutney: In a large sauté pan, heat the coconut oil over medium-low heat for 1 to 2 minutes. Add the onions, radishes, and garlic and cook for about 20 minutes, stirring occasionally, until the onions are very soft and starting to caramelize.

5

When the onion mixture is about halfway done cooking, remove the stuffed peppers from the refrigerator and place the pan in the oven. Bake for 8 minutes, then flip them over and continue to bake for another 7 to 10 minutes, until the peppers are softened and the temperature of the filling reaches 155°F.

6

When the onion mixture is done, transfer it to a blender or food processor, add the heavy cream and salt, and puree until smooth.

7

Serve the keto jalepeno poppers hot with the onion chutney.

Category, Cooking MethodTags, , ,

Ingredients

For the Poppers
 6 oz ground beef (optional: try ground bison instead)
 ¾ cup crumbled blue cheese
 1 tsp ground cumin
 1 tsp salt
For the Chutney
 2 tbsp coconut oil
 ½ small white onion, chopped
 3 radishes, chopped
 2 tbsp heavy cream
 ½ tsp salt
Special Equipment
 Toothpicks

Directions

Directions
1

Set a cooling rack inside a sheet pan.

2

Place the ground beef, blue cheese, onions, cilantro, cumin, salt, and red pepper flakes in a large bowl. Using your hands, mix the ingredients together thoroughly.

3

Fill each jalapeño 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 keto jalapeno poppers, stuffing side up, on the rack in the sheet pan. Place the pan in the refrigerator and preheat the oven to 400°F.

4

Meanwhile, begin making the chutney: In a large sauté pan, heat the coconut oil over medium-low heat for 1 to 2 minutes. Add the onions, radishes, and garlic and cook for about 20 minutes, stirring occasionally, until the onions are very soft and starting to caramelize.

5

When the onion mixture is about halfway done cooking, remove the stuffed peppers from the refrigerator and place the pan in the oven. Bake for 8 minutes, then flip them over and continue to bake for another 7 to 10 minutes, until the peppers are softened and the temperature of the filling reaches 155°F.

6

When the onion mixture is done, transfer it to a blender or food processor, add the heavy cream and salt, and puree until smooth.

7

Serve the keto jalepeno poppers hot with the onion chutney.

Keto Jalapeño Poppers with Caramelized Onion Chutney

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