A charcuterie board is a perfect dinner for someone who is following a low carb lifestyle like keto. It’s a platter of meats and cheeses that are paired together in flavorful combinations. Tonight I chose Margherita Genoa Salami, Smoked Gouda and Bacon Jalapeno and a Chipotle Jack cheese. On the side a mixed green chopped salad with skinless chicken thighs, sweet potato, and strawberries. I incorporated a glass of Zinfandel as a special treat for the hubby. What’s on your at home charcuterie board?
Today, I was looking for something quick, easy, gluten-free and low-carb to eat. I stopped at a nearby produce market and walked up on some huge jalapeno peppers on sale for $0.88/pound and immediately thought of, “poppers.”
These little cheese filled peppers have become a staple in my household at family gatherings and Monday night TV and with only 5 ingredients it comes in at under $5.00 to prepare.
6 Large Jalapeno Peppers halved with seeds removed
8 oz Softened Cream Cheese
4 oz Shredded Cheddar Cheese
Garlic Powder (season to taste)
Onion Powder (season to taste)
6 Large Jalapeno Peppers halved with seeds removed.
Combine softened Cream Cheese, Shredded Cheddar, Green Onion, Garlic Powder and Onion Powder.
Spoon mixture into Jalapeno Pepper halves.
Preheat oven to 400 degrees and bake for 15 minutes. Let stand for 5 minutes before serving…Enjoy!