Warning these are spicy… if you’re a wuss. Just kidding, the jalapenos definitely add a healthy kick nothing unbearable, but I have a high tolerance for heat so I think my scale is a tad skewed.
If you don't like spicy or nightshades try these as stuffed mushrooms!
Regardless, these were a big hit at the keto Cinco De Mayo Party, which consisted of 5 people and a lot of cheese, meat and oil.
These were really easy to make and work GREAT as a party appetizer, and nobody will even think twice about it being “keto”. Especially when you tell them it’s meat and cheese, topped with meat and cheese.
- Cream Cheese
- Shredded Cheese
- Pork Rinds
Preheat Oven to 425 F
In a pan add the chorizo and let it cook down, chorizo is pretty greasy so no oil is needed for the pan. Let it cook at medium heat 5-7 minutes. Stirring regularly so it doesn't dry out and stick to the pan.
Once chorizo is fully cooked, reduce heat to low and add cream cheese. Mixing until it creates a thick consistent texture.
Cut jalapenos in half, and remove all seeds and core.
Fill with chorizo mixture.
Top with shredded cheese and crumbled pork rinds
Bake for about 15 minutes. Until cheese is gooey and golden!