These are a lunchbox favorite that I featured in the September issue of the Diner News. These would also be awesome for your New Year's Eve party, so I thought I should share the recipe now. Lots of folks love the popular jalapeno popper dip, but making or finding low carb crackers can be problematic. You could stuff a full jalapeno, but that is too hot for some. I love these little quiche cups. Not too hot like the full stuffed pepper would be, but delicious!
You can make them in regular muffin cups, or go mini. Even better for nibblers. Are you planning any special food for New Year's Eve? We are having friends over, so I am looking for some favorites for our table. Here's to the new year!
Jalapeno Popper Quiche Cups
6 strips bacon
4 oz Neufchatel cheese
1/4 cup cashew milk
4 fresh jalapeno peppers
1/4 cup shredded cheddar
1/2 tsp salt
Bake or fry bacon. Let cool. Break into pieces and line the base of 12 muffin cups. Warm cream cheese and spoon over the bacon in each cup. In a medium bowl, beat eggs. Stir in cashew milk. Seed and dice 3 peppers and cut one into rings. Add the diced peppers to the egg mixture. Stir in shredded cheese and salt. Pour this mixture into 12 muffin cups. Top each with jalapeno slices. Bake at 350 degrees for 30 minutes.
Serves 12. each cup 102 calories 1 g carb
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