Mike's Low Carb 6 Cheese Grilled Jalapeño Poppers & Bronco Berry Sauce

Name: Mike's Low Carb 6 Cheese Grilled Jalapeño Poppers & Bronco Berry Sauce
Total time: 2100 s
Yield: 12 servings
Cuisine: American
Ingredients: 24 LG Jalapeños [membranes & seeds removed - reserve tops - try to get straight LG peppers if at all possible]; ● For The Cream Cheese Mixture; 2 (8 oz) Packages Philadelphia Cream Cheese; 1/3 Cup Shreaded Mexican 4 Cheese; 1/3 Cup Shreaded Mozzarella Cheese; to taste Fresh Ground Black Pepper; 1 tsp Hatch Green Chile Powder; as needed Fresh Cilantro Leaves; 1 tsp Granulated Garlic; 1 tsp Granulated Onion; 1 tsp Ground Cumin; ● For The Equipment; 1 Ziplock Bag; 1 Chili Pepper Grill Rack; ● For The Options; Leaves Fresh Cilantro; Minced Bell Peppers [any color]; 1 Jalapeño Corer; ● Bronco Berry Sauce; [see recipe below in step #8]

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Few know that Jalapeños are scientifically a fruit but, known as a vegetable to the rest of the world. Which ever way you see em', they're just downright yummy and so low carb!

Anyway, one of my students was recently placed on a super low carb, high protein diet and this is what he craved today. Sure, they're not much for pretty being grilled and all but, they do fit the bill for any adventurous dieter needing a culinary kick! Only 20 calories per extra large popper! [minus the bronco berry sauce of course] Excelent work Jacob!

All photos and directions were posted by my ever talented, VERY hungry 8 year old student! These suckers really are super creamy and absolutely delicious! Especially for a dieter! They're tummy soothing and creamy filled goodness!

Few know that Jalapeños are scientifically a fruit but, known as a vegetable to the rest of the world. Which ever way you see em', they're just downright yummy and so low carb!

Mike's Low Carb 6 Cheese Grilled Jalapeño Poppers & Bronco Berry Sauce

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MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Few know that Jalapeños are scientifically a fruit but, known as a vegetable to the rest of the world. Which ever way you see em', they're just downright yummy and so low carb!

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Ingredients

35 mins

12 servings

24LG Jalapeños [membranes & seeds removed - reserve tops - try to get straight LG peppers if at all possible]
● For The Cream Cheese Mixture
2 (8 oz)Packages Philadelphia Cream Cheese
1/3 CupShreaded Mexican 4 Cheese
1/3 CupShreaded Mozzarella Cheese
to tasteFresh Ground Black Pepper
1 tspHatch Green Chile Powder
as neededFresh Cilantro Leaves
1 tspGranulated Garlic
1 tspGranulated Onion
1 tspGround Cumin
● For The Equipment
1Ziplock Bag
1Chili Pepper Grill Rack
● For The Options
LeavesFresh Cilantro
Minced Bell Peppers [any color]
1Jalapeño Corer
● Bronco Berry Sauce
[see recipe below in step #8]

Cooking Instructions

35 mins

1

Heat grill for 10 minutes on high then turn down to 375°.
2

Here's what you'll need. You can substitute all seasonings for 2 tbsp Goya Seasoning.
3

Slice the tops from your Jalapeños and reserve them. Using a jalapeño corer, carefully remove all membranes and seeds.
4

Heat your cheese mixture and all seasonings in the microwave for 1.5 minutes.
5

Stir well and place mixture in a Ziplock Bag while still warm.
6

Snip the bottom corner off and pipe cheese into your empty jalapeños. Add a fresh cilantro leaves to the top of your cheese. Place sliced caps back on for presentation purposes.
7

Place on indirect heat for 30 to 35 minutes - depending upon the size of your jalapeños. Cover and seal.
8

If opting: FOR THE BRONCO BERRY SAUCE ● 3/4 cup water ● 1/3 cup sugar ● 1/4 cup corn syrup ● 3 tablespoons pectin ● 2 teaspoons cornstarch ● 1 teaspoon vinegar ● 1/4 teaspoon red food coloring ● 1/8 teaspoon onion powder ● One dash cayenne pepper ● One dash garlic powder ● One dash paprika ● 1/4 cup minced red bell pepper ● 1/2 teaspoon minced canned jalapeno peppers. Simmer sauce for 25 minutes. Stir regularly.
9

Yup! Ugly as all hell. But, do enjoy these super low carb, tummy filling, spicy, hot, creamy, spicy little snacks of goodness! Unless you're a kid - these go great with ice cold Mexican beer!

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MMOBRIEN @cook_2891564

on July 12, 2016 23:12

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!

sarajones @sarajones7272

July 16, 2016 16:59

What would u call that lovely metal thing holding the peppers upright? Pepper holder? I dont know!

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