Keto Chicken Jalapeño Poppers Recipe That’ll Be Your New Favorite

There’s something about jalapeño poppers that just hits differently. The crispy bacon, the creamy cheese, the little spicy kick—it’s everything good wrapped into one bite. Now, throw some juicy chicken into the mix, and you’ve got a low-carb snack that’s next-level.

If you’re on a keto diet (or just love good food), these Keto Chicken Jalapeño Poppers are about to be your best friend. They’re easy, packed with flavor, and perfect for parties, meal prep, or just an afternoon craving. Let’s get into it.

What Makes These Poppers So Good?

• Super simple – No complicated ingredients, no long prep. Just mix, stuff, and bake.
• Low carb, high fat – The perfect keto balance without feeling like you’re missing out.
• Loaded with flavor – Spicy, cheesy, smoky, and creamy all in one bite.
• Great for meal prep – Make a batch and keep them in the fridge for easy snacking.

What You’ll Need For Keto Chicken Jalapeño Poppers

Main Ingredients:

• 6 large jalapeños – Fresh, firm, and big enough to hold plenty of filling.
• 1 cup cooked chicken – Shredded or finely chopped. Rotisserie chicken works great.
• 4 oz cream cheese (softened) – This makes the filling rich and creamy.
• ½ cup shredded cheddar cheese – Because more cheese is always better.
• ½ teaspoon garlic powder – Just a little boost of flavor.
• ½ teaspoon onion powder – For that savory depth.
• ½ teaspoon smoked paprika – Adds a subtle smoky flavor.
• Salt & pepper to taste – Because bland food is a crime.
• 12 slices of bacon – Thin-cut works best for wrapping.

Optional Add-Ins:

• Chopped green onions – Adds a fresh bite.
• Crumbled cooked bacon (for the filling) – Because more bacon never hurts.
• A few dashes of hot sauce – If you like extra heat.

Step-by-Step Instructions

1. Prep the Jalapeños

Start by slicing the jalapeños in half lengthwise. Use a small spoon to scoop out the seeds and membranes. If you like a milder flavor, make sure to remove all the seeds. If you love spice, leave a few in.

2. Make the Filling

In a bowl, mix together the cream cheese, shredded chicken, cheddar cheese, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir until everything is well combined. If you’re adding hot sauce or extra bacon, now’s the time.

3. Stuff the Jalapeños

Take a spoonful of the mixture and pack it into each jalapeño half. Don’t overfill them too much, or it’ll spill out while baking.

4. Wrap with Bacon

Wrap each stuffed jalapeño with a slice of bacon. If your bacon is thick, you might need to secure it with a toothpick to keep it in place.

5. Bake to Perfection

Place the poppers on a baking sheet lined with parchment paper (to make cleanup easier). Bake in a 400°F (200°C) oven for about 20-25 minutes or until the bacon is crispy and the cheese is melted.

Want extra crispy bacon? Switch the oven to broil for the last 2-3 minutes, but keep an eye on them so they don’t burn.

6. Let Them Cool (If You Can Wait)

These will be lava-hot straight out of the oven, so give them a few minutes before digging in. Then enjoy!

Air Fryer Method (Even Crispier!)

If you want them even crispier and quicker, try making them in an air fryer:

1. Preheat your air fryer to 375°F (190°C).
2. Arrange the poppers in a single layer (don’t overcrowd them).
3. Cook for 12-15 minutes until the bacon is crispy and golden brown.

It’s that simple. Plus, no need to heat up the whole kitchen.

Serving Suggestions

These are great on their own, but if you want to take them up a notch:

• Dip them in ranch – The coolness of ranch balances the heat perfectly.
• Serve with guacamole – Creamy, fresh, and full of good fats.
• Pair with sour cream – A simple and tangy addition.
• Add a squeeze of lime – Brightens up the flavors.

How to Store & Reheat

Got leftovers? No problem.

To Store:

• Fridge: Keep them in an airtight container for up to 3 days.
• Freezer: Freeze them before or after baking. Just place them on a tray, freeze solid, then transfer to a zip-top bag. They’ll last up to 2 months.

To Reheat:

• Oven: Bake at 350°F (175°C) for about 10 minutes.
• Air Fryer: 375°F (190°C) for about 5-6 minutes.
• Microwave: Not the best option, but works in a pinch. About 30-40 seconds should do it.

Can You Make Them Ahead of Time?

Absolutely! You can prep everything a day before and keep them in the fridge until you’re ready to bake. Just pop them in the oven when you need them.

Why You’ll Love This Recipe

• Low-carb & keto-approved
• Packed with protein and healthy fats
• Easy to make and totally customizable
• Perfect for meal prep, parties, or game day
• You won’t even miss the carbs

So if you’re looking for something crispy, cheesy, spicy, and totally satisfying, these Keto Chicken Jalapeño Poppers are it. Try them once, and they’ll be on repeat.

Now, who’s ready to eat?

Keto Chicken Jalapeño Poppers Recipe

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These Keto Chicken Jalapeño Poppers are spicy, cheesy, and wrapped in crispy bacon! Perfect for a low-carb snack, party appetizer, or meal prep. Easy to make in the oven or air fryer, they are packed with protein and flavor, making them a great choice for anyone on a keto diet.

• Author: Jane Summerfield
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 poppers 1x
• Category: Appetizers, Snacks
• Method: Baking, Air Fryer
• Cuisine: American, Keto, Low-Carb
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 6 large jalapeños (halved and deseeded)
• 1 cup cooked chicken (shredded or finely chopped)
• 4 oz cream cheese (softened)
• ½ cup shredded cheddar cheese
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon smoked paprika
• Salt & pepper to taste
• 12 slices of bacon (thin-cut works best)

Optional Add-Ins:

• Chopped green onions
• A few dashes of hot sauce
• Crumbled cooked bacon (for extra crunch in the filling)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare the jalapeños: Slice them in half lengthwise and remove seeds/membranes.
3. Make the filling: In a bowl, mix chicken, cream cheese, cheddar, garlic powder, onion powder, smoked paprika, salt, and pepper until well combined.
4. Stuff the jalapeños: Fill each half with the cheese mixture.
5. Wrap with bacon: Wrap each stuffed jalapeño with a slice of bacon. Secure with a toothpick if needed.
6. Bake: Place on the baking sheet and bake for 20-25 minutes or until the bacon is crispy.
7. Let cool for a few minutes before serving.

Air Fryer Method:

• Preheat air fryer to 375°F (190°C).
• Place poppers in a single layer and cook for 12-15 minutes until bacon is crispy.

Notes

• For extra crispy bacon, broil for 2-3 minutes at the end.
• Make them milder by removing all the seeds or using mini sweet peppers instead.
• Store leftovers in the fridge for up to 3 days or freeze for later.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

Nutrition

• Serving Size: 2 poppers
• Calories: 180 Sugar: 1g Sodium: 320mg Fat: 14g Saturated Fat: 6g Unsaturated Fat: 6g Trans Fat: 0g Carbohydrates: 3g Fiber: 1g Protein: 10g Cholesterol: 35mg