Description
Say hello to your new favorite comfort food with a kick! This Low Carb Chicken Jalapeño Popper Casserole has all the cheesy, spicy goodness of your favorite bar snack—minus the carb coma. Creamy, bold, bacon-topped, and ready in under 40 minutes, it’s a keto-friendly crowd-pleaser for weeknights, game days, or anytime cravings strike. No hollowing peppers, no fuss—just scoopable, spicy joy. Let’s turn up the heat (and the flavor)!
Ingredients
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3 cups cooked, chopped chicken (rotisserie works great)
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3–4 large jalapeños, seeded and chopped
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8 oz cream cheese, softened
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¾ cup mayonnaise (or sour cream)
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2 tsp each granulated garlic & onion
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1½ cups shredded cheddar (mix-in)
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1½ cups shredded cheddar (topping)
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8 slices cooked, crispy bacon, chopped (reserve ¼ cup for topping)
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1–2 jalapeños, chopped (for garnish, optional)
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Instructions
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Preheat oven to 375°F (190°C). Grease a 9×13 baking dish.
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Mix base: In a large bowl, combine cream cheese, mayo, garlic, and onion until smooth.
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Add cheese: Stir in 1½ cups cheddar, then fold in chicken, jalapeños, and most of the bacon.
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Assemble: Spread mixture into dish, top with remaining cheese and bacon. Garnish with extra jalapeños if using.
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Bake uncovered for 20–25 mins until bubbly and golden.
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Rest 5–7 mins before serving for best texture.
Notes
⚓ Salt & dry zucchini before stuffing—no soggy bottoms!
⚓ Mix filling gently—overmixing = pasty texture.
⚓ Rest 5 mins post-bake for perfect scoops.
- Prep Time: 15 mins
- Cook Time: 25 mins
Nutrition
- Calories: 430 kcal per serving
- Fat: 33g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 28g