Keto Jalapeño Popper Casserole

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Category: Main Course, Casserole
Cuisine: American
Diet: Keto, Low-Carb, Gluten-Free

Time & Intensity

• Preparation Intensity: Low – This recipe involves minimal chopping and simple mixing. It’s a great entry-level recipe for new cooks.

• Cooking Intensity: Low – The oven does most of the work. The primary task is cooking the bacon and sautéing the aromatics, which is straightforward.

• Cleanup Intensity: Medium – You’ll use a skillet, a mixing bowl, and the casserole dish. Using the same skillet for multiple steps can minimize cleanup.

Ingredients

The Base Layer

• 8 slices thick-cut bacon, chopped into 1-inch pieces

• 1 pound boneless, skinless chicken breast, cut into 1-inch cubes

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• Salt and black pepper, to taste

The Creamy Filling

• 8 ounces full-fat cream cheese, softened

• 1/2 cup full-fat sour cream

• 4 ounces (about 1 cup) sharp cheddar cheese, shredded

• 4 ounces (about 1 cup) Monterey Jack cheese, shredded

• 4-5 medium fresh jalapeños, finely diced (seeds and ribs removed for milder heat)

• 1/2 cup diced white onion

• 2 cloves garlic, minced

• 1 teaspoon smoked paprika

The Crunchy Topping

• 1/2 cup pork rind crumbs (or almond flour for a non-pork option)

• 2 tablespoons grated Parmesan cheese

• 1 tablespoon melted butter

• 2 tablespoons chopped fresh chives or parsley, for garnish

Instructions

1. Preheat and Prep: Preheat your oven to 375°F (190°C). Grease a 9×9 inch or a 2-quart baking dish and set it aside.

2. Cook the Bacon: In a large skillet over medium heat, cook the chopped bacon until crispy. Using a slotted spoon, remove the bacon and place it on a paper towel-lined plate to drain. Reserve about 1 tablespoon of the bacon fat in the skillet.

3. Sauté the Aromatics: Add the diced onion to the skillet with the reserved bacon fat. Sauté for 3-4 minutes until it becomes translucent. Add the minced garlic and diced jalapeños and cook for another minute until fragrant. Be careful not to burn the garlic. Transfer this mixture to a large mixing bowl.

4. Cook the Chicken: Season the cubed chicken with garlic powder, onion powder, salt, and pepper. In the same skillet (add a little more oil if needed), cook the chicken over medium-high heat for 5-7 minutes, until cooked through and no longer pink in the center. You don’t need to get a deep sear, just cook it through. Remove from heat.

5. Create the Creamy Filling: To the large mixing bowl with the jalapeño-onion mixture, add the softened cream cheese, sour cream, smoked paprika, most of the cooked bacon (reserve about 1/4 cup for the topping), and half of the shredded cheddar and Monterey Jack cheeses. Mix until everything is well combined.

6. Combine and Assemble: Add the cooked chicken to the creamy filling mixture and stir to coat all the chicken pieces evenly. Pour the entire mixture into the prepared baking dish and spread it out into an even layer.

7. Add the Cheesy Topping: Sprinkle the remaining shredded cheddar and Monterey Jack cheeses over the top of the casserole.

8. Make the Crunchy Topping: In a small bowl, combine the pork rind crumbs, Parmesan cheese, and melted butter. Mix well until it resembles coarse sand. Sprinkle this mixture evenly over the cheese layer, followed by the reserved crispy bacon bits.

9. Bake to Perfection: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is melted, bubbly, and the topping is golden brown.

10. Rest and Serve: Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the filling to set slightly, making it easier to scoop. Garnish with fresh chives or parsley.

Notes & Tips for Success

• Controlling the Heat: The heat level of jalapeños can vary wildly. For a very mild casserole, carefully remove all the seeds and white ribs from the jalapeños. For a spicy kick, leave some or all of them in. You can even add a pinch of cayenne pepper to the filling for an extra punch.

• Shortcut Option: To save time, use 2-3 cups of pre-cooked, shredded rotisserie chicken instead of cooking raw chicken breasts. Simply mix the shredded chicken directly into the filling.

• Make it Ahead: This is a fantastic make-ahead meal. Assemble the casserole completely, cover tightly with plastic wrap and then foil, and refrigerate for up to 24 hours. When ready to bake, you may need to add 5-10 minutes to the baking time since it will be going into the oven cold.

• Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 1-2 minutes or in a 350°F (175°C) oven for 10-15 minutes until warmed through.

Nutrition Information

Important Note: The nutritional information provided is an estimate calculated using a third-party software tool and can vary based on the specific brands of ingredients used. For the most accurate nutritional information, it’s always best to calculate it yourself using your preferred tool and the exact products in your kitchen.

Net carbs are calculated by subtracting dietary fiber from total carbohydrates. This is a key metric for those following a ketogenic diet.

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The Last Bite

This Keto Jalapeño Popper Casserole is more than just a meal; it’s a celebration of bold flavors and easy cooking. It proves that eating low-carb doesn’t mean sacrificing comfort or taste. The creamy, cheesy interior with pops of spicy jalapeño, combined with the salty, crunchy topping, creates a textural symphony that will have everyone asking for seconds. So, preheat that oven and get ready to enjoy the easiest, most satisfying jalapeño popper experience of your life