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Gluten-free, Low-carb Jalapeno Popper Appetizers

My daughter was an eager taste-tester.
These were not too spicy for her.
I am always looking for delicious appetizers as we love to entertain. I saw a Facebook post of some jalapeno poppers using wonton wrappers. I posted in a group I'm in for low-carb, gluten-free, tasty suggestions. What was the suggested solution? Why BACON, of course! I'm so grateful for a Facebook acquaintance who gave me the suggestion.



The video had no recipe, so I winged it and added a few touches of my own and made

Gluten-free, Low-carb, Jalapeno Popper Appetizers

Make these as soon as you can.  You will be so glad you did!

Supplies and Preparation:

Cutting board
Sharp knife or kitchen scissors
Mixing bowl
Mixing spoon
Mini muffin tin
Cookie sheet
Bowl to drain grease

Two tablespoons

Preheat oven to 350* F

Ingredients:

Cup:
6 strips of bacon, cut into 1/4ths (about 2" long each)
Filling:
3 ounces cream cheese or Neufchatel
1/4 cup sour cream
1 ounce cheddar cheese, shredded, plus additional for topping
1 teaspoon ranch dressing mix
2-3 Tablespoons scallions (green onions) cut into 1/8" rounds (optional, to taste)
2 large jalapenos cut into 1/8" dice, or smaller if desired, removing seeds and ribs. (optional).


The finished Jalapeno Popper Appetizers.
They are so good, they may not make it to the plate!

Procedure:

Making the cups:

Put 2 slices of bacon in each muffin tin to form an "x." Make sure to push pieces into the tins and that no excess hangs off the sides.
Put cookie sheet on bottom rack of oven.
Place muffin tin on the middle rack.
Bake at 350* F for about 25 minutes. (This will vary depending on the thickness of the bacon you use. I used a medium-thick cut of bacon this time.) You want the bacon to be close to crisp for this.

When cooked, pour grease into a glass or ceramic bowl to make it easier to drain the bacon without making a mess. Pour the grease into your bacon grease container.

You can refrigerate to use later or continue with the recipe to enjoy now.

Filling:

Combine the remaining ingredients in the mixing bowl while the bacon is cooking if using immediately. You can also make ahead, cover, and refrigerate a day or two ahead.

Using about a serving tablespoon per muffin cup. I used two tablespoons, with one to scrape the mixture from the tablespoon I scooped it into the muffin cups. If there is any left, divide it among the muffin cups, or give a bite to your spouse - or yourself. :-)

Return the muffin tin to the oven. Bake at 350* F for 15 minutes. Allow to rest for 5-10 minutes. This helps everything to hold together well to make an easier finger food. I used a fork to go around the perimeter of the popper cups to make it easier to get them out in tact.

Serve as is or with a little ranch dressing on the side.

Makes: 12 cups
Serving Size: 3 cups
Number of Servings: 4, though it could be made to be 6 if necessary
Prep Time: 10 minutes
Cooking Time: ~40 minutes (25 minutes + 15 minutes)
Rest Time: 10 minutes
Total Time: 1 hour

Calories and fat content depend on the thickness of bacon used and if traditional cream cheese or Neufchatel is used.

Chicken Enchilada Casserole

After my husband and I married, one of the things our younger son and I enjoyed doing together was cooking. This was the dish we made together for all the family for his high school graduation.  This is one of his favorite, go-to recipes to make for friends and loved ones: Chicken Enchilada Casserole.

Made in a 9" x  9" casserole in this picture


Ingredients: 

Frozen boneless, skinless chicken breasts (3 large ones usually are about right)
2 pkg shredded Velveeta cheese
Shredded cheddar or Mexican blend cheese
14 oz can of Ro-Tel or store brand tomatoes and chilis
1-2 sm cans of diced Hatch pepper chilis (optional)
Corn tortillas (18 for a 9x13 pan, 12 for a 9x9 pan) (extra if you want to make homemade chips to go with them
1/2 large Onion, chopped
Ground cumin
Oregano
Dried cilantro
Garlic powder
Salt
Pepper
Fresh Cilantro (optional)
Sour cream (optional)

Supplies

 Dutch oven or stew pot with a lid. Fill container about half full of water.
Tongs
Knife
Fork
Cutting board
9x13" or 9x9" casserole dish
Ladle

Directions

Turn water in pot on high to boil.
Add: Coating of garlic powder 2-3 Tbs cumin 2 tsp salt 1/2 tsp pepper 1 Tbs oregano 1 - 2 Tbs cilantro 1 can of Ro-Tel 1 can of diced chilis
Cover pot and let boil.
Preheat oven to 350 degrees (if baking the same day).
When water begins to boil, reduce to medium-high heat and add frozen chicken.
Cover. Set timer for 20 minutes.
When it begins to boil again, reduce heat to Low and simmer for remaining time.
Leave on Low until after the casserole is completely assembled.
Remove chicken from broth to cutting board. Dice chicken.
Use tongs to quickly (1 sec) dip the tortillas into the broth for first layer.
Add chicken.
Sprinkle Velveeta cheese and onion
Use some of the 2nd can (if using) of diced chilis
Use ladle to take some of the broth broth with some of the tomatoes and peppers from the pot to drizzle over the mixture. This will slightly melt the cheese.
Repeat for second layer.
 Dip last layer of tortillas in broth.
Top with cheddar or Mexican blend cheese and onions
Use last of the 2nd can of diced chilis
Drizzle broth including some tomatoes and peppers over the top.
If possible, let sit in the refrigerator overnight.
Bake in 350 oven for 30 minutes. Let rest for 10 minutes after baking.
Top the enchiladas with cilantro, sour cream, or jalapenos, if desired.
Serve with your favorite side dishes, refried or black beans,
Tex-Mex or Spanish rice,
guacamole and tortilla chips - or our healthy option - jicama chips with salt and lime

Slice and serve. with fresh cilantro and / or sour cream as desired.