Gluten Free Jalapeño Popper Chicken

If there is one thing I miss cooking since Alex found out he has a gluten allergy, it is something with a good crunch! This recipe has that and so much more! It is packed full of flavor! I adapted this recipe from Aunt Bee’s Recipes. Not only is it gluten free, but it is also low carb and Keto friendly. Alex has been following a Keto diet that replaces carbs with fat and this recipe is by far his favorite!

Ingredients:

4 boneless chicken breasts

1 lb thick cut bacon

6 jalapeños, seeded and diced

1 yellow onion

1 cup shredded cheddar jack cheese

1/2 cup grated parmesan romano cheese

1/2 cup mayo

1 package softened cream cheese

Topping:

1 small bag pork rinds, crushed

1/2 cup parmesan romano cheese

4 T melted butter

Instructions:

Preheat the oven to 425 degrees. Place chicken in a baking dish and bake for 25-30 minutes.

Preheat the oven to 425 degrees. Place chicken in a baking dish and bake for 25-30 minutes.

While the chicken is baking, start frying the bacon. Make sure to get the bacon nice and crispy.

After frying the bacon, drain some of the grease. Then add the onion and sauté until tender.

After frying the bacon, drain some of the grease. Then add the onion and sauté until tender.

If you don't own a jalapeño corer, you need one! They are awesome. Dice the jalapeños nice and small.

If you don’t own a jalapeño corer, you need one! They are awesome. Dice the jalapeños nice and small.

In a large bowl, combine cheddar jack, cream cheese, Parmesan Romano, mayo, sautéed onions, crumbled bacon, and diced jalapeños. Mix thoroughly.

In a large bowl, combine cheddar jack, cream cheese, Parmesan Romano, mayo, sautéed onions, crumbled bacon, and diced jalapeños. Mix thoroughly.

Drain the chicken juices from the chicken.

Drain the chicken juices from the chicken.

Pile the jalapeño cheese mixture on top of the chicken.

Pile the jalapeño cheese mixture on top of the chicken.

Crush pork rinds in a ziplock bag and add cheese and melted butter.

Crush pork rinds in a ziplock bag and add cheese and melted butter.

Add the pork rind topping on the top of the jalapeño cheese topping. Put back in the oven for 10-15 minutes, or until golden brown.

Add the pork rind topping on the top of the jalapeño cheese topping. Put back in the oven for 10-15 minutes, or until golden brown.

Look at that crunchy deliciousness!

Look at that crunchy deliciousness!

You will not be disappointed! My hubby loves to add avocado to it!

You will not be disappointed! My hubby loves to add avocado to it!

 

 

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