Keto Jalapeño Popper Casserole

Ingredients

Main base:

• 500g chicken breast or thighs (cooked & shredded or cubed)
• 6–8 fresh jalapeños (sliced; remove seeds for less heat)
• 200g cream cheese (softened)
• 1 cup shredded cheddar cheese
• ½ cup shredded mozzarella cheese
• ½ cup mayonnaise
• ¼ cup sour cream

Seasonings:

• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp smoked paprika
• Salt & black pepper (to taste)

Topping:

• ½ cup shredded cheddar
• ¼ cup crushed pork rinds (for crunch)
• 2 tbsp parmesan cheese
• 1 tbsp melted butter

Instructions

Step 1: Prep

1. Preheat oven to 180°C (350°F).
2. Lightly grease a baking dish (8×8 or similar).

Step 2: Prepare the creamy base

1. In a large bowl, mix:
   • Cream cheese
   • Mayonnaise
   • Sour cream
2. Stir until smooth.

Step 3: Combine everything

1. Add to the bowl:
   • Cooked chicken
   • Jalapeños
   • Cheddar & mozzarella
   • All seasonings
2. Mix until everything is well coated.

Step 4: Assemble

1. Spread mixture evenly into baking dish.

Step 5: Make topping

1. In a small bowl, combine:
   • Crushed pork rinds
   • Parmesan
   • Melted butter
2. Sprinkle topping evenly over casserole.
3. Add extra cheddar on top.

Step 6: Bake

• Bake for 20–25 minutes until:
  • Hot and bubbly
  • Top is golden and crispy

Optional: Broil for 2–3 minutes for extra crispness.

Step 7: Rest & serve

• Let it sit for 5–10 minutes before serving.

Tips for best results

• Use rotisserie chicken for convenience and extra flavor
• Adjust spice level by:
  • Keeping seeds (spicier)
  • Using fewer jalapeños (milder)
• Add crispy bacon bits for extra richness

Variations

• Beef version: Swap chicken with ground beef
• Extra cheesy: Add cream cheese cubes throughout
• Vegetarian: Replace chicken with sautéed mushrooms & cauliflower

Storage

• Fridge: up to 4 days
• Freezer: up to 2 months
• Reheat: oven or stovetop (best texture)

Nutrition (approx per serving, 6 servings)

• Calories: 350–420
• Net carbs: 3–5g
• Protein: 20–25g
• Fat: 28–32g