Steak Wrapped Jalapeño Poppers (Keto) - Oregon Valley Farm

Steak Wrapped Jalapeño Poppers (Keto)

Steak Wrapped Jalapeno Poppers recipe from Oregon Valley Farm

If you are wanting to wow some guests, make this! It has AMAZING flavor and is an awesome twist to regular jalapeño poppers! Easy to make, which is good because they disappear fast!

Any keto recipes are usually crowd pleasers even for non-keto people! We love the ketogenic diet for so many amazing health benefits <3 However, we are also huge fans of following a protocol based on QUALITY of food, not just watching your macros. Ditching the chemicals, high processing, artificial flavors and additives, added hormones, antibiotics is all so important. You are what you eat. If you eat food with all these inflammatory properties, you will then invite inflammation into your own body. Inflammation is at the foundation of most all of our modern day chronic diseases (which happen to be at an all time high).

Pay attention to where your food comes from…it matters! Okay, now for the recipe:

INGREDIENTS

  • 3 tbsp sriracha (divided)
  • ½ cup soy sauce
  • 2 cloves garlic ()
  • 1 tsp steak seasoning
  • 2 lbs skirt steak ()
  • 8 oz cream cheese
  • 1 cup pepper jack cheese
  • 4 slices bacon ()
  • 10 Jalapeño Peppers

DIRECTIONS

Combine 2 tbsp sriracha, soy sauce, garlic and steak seasoning in a medium bowl.

Add the steak to the marinade & place in the fridge for 20 minutes.

Meanwhile, combine the cream cheese, 1 tbsp sriracha, pepper jack cheese and crumbled bacon together in a small bowl.

Cut the stems off the jalapenos & slice them in half lengthwise and remove the seeds and membranes.

Spoon the bacon cream cheese mixture into the jalapeno halves.

Remove the steak from the marinade and slice into 20 strips.

Wrap a piece of steak around each jalapeño.

Place 4 steak wrapped jalapeño poppers on a skewer to secure the steak around the jalapeño.

Heat an outdoor grill or indoor grill pan to medium heat.

Place the skewers on the grill and cook for 5 minutes per side

Enjoy!

Recipe adapted from whitneybond.com

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