Keto Jalapeño Popper Casserole
This creamy, savory dish combines the bold flavors of jalapeños, cream cheese, and cheddar cheese, all baked together in a comforting casserole. It's perfect for a low-carb diet and makes a delicious main course or side dish.
Equipment
- 1 9x13 inch casserole dish
- 1 mixing bowl
- 1 skillet
- 1 oven
- 1 cutting board
Ingredients
- 1 lb ground beef or sausage
- 8 oz cream cheese softened
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 3-4 medium jalapeños diced (remove seeds for less heat)
- 2 cloves garlic minced
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp paprika
- to taste salt
- to taste pepper
- 1/4 cup heavy cream
- 2 large eggs
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet over medium heat, brown the ground beef or sausage until fully cooked. Drain excess fat if necessary.
- In a mixing bowl, combine the cream cheese, heavy cream, and eggs. Whisk them together until smooth.
- Add the diced jalapeños, minced garlic, onion powder, garlic powder, paprika, salt, and pepper to the cream cheese mixture. Stir until all ingredients are evenly mixed.
- Stir in the cooked ground meat, followed by 1/2 cup of the cheddar cheese and 1/2 cup of the mozzarella cheese.
- Pour the mixture into a greased 9x13 inch casserole dish. Spread it evenly.
- Top the casserole with the remaining cheddar and mozzarella cheeses.
- Bake in the preheated oven for 30-35 minutes, or until the cheese is bubbly and golden brown.
- Remove from the oven and let it cool for a few minutes before serving.
Notes
Serve with a side salad or avocado for increased healthy fats.
This dish can be stored in the refrigerator for up to 4 days and reheats well.
Adjust the number of jalapeños according to your heat preference.