If you’re following a keto diet and craving something crispy, cheesy, and packed with bold flavors, these Keto Jalapeño Popper Taquitos with Bacon are the perfect low-carb snack or appetizer. This recipe takes all the delicious elements of a classic jalapeño popper—spicy jalapeños, creamy cheese, and crispy bacon—and wraps them up in a crunchy, keto-friendly taquito shell.
One of the biggest challenges of keto-friendly cooking is finding ways to recreate crispy textures without using traditional flour-based ingredients. In this recipe, cheese forms the perfect shell, providing both structure and crunch. Plus, the addition of bacon gives these taquitos an extra savory punch that makes them absolutely irresistible. Whether you’re making them for a party, a quick snack, or a fun family dinner, these jalapeño popper taquitos are sure to be a hit!
Keto Jalapeño Popper Taquitos with Bacon
Ingredients
- 8 slices of cheddar cheese or your preferred cheese, like Colby Jack
- 4 jalapeños seeded and diced
- 4 oz cream cheese softened
- 1/2 cup shredded mozzarella cheese
- 6 slices of cooked bacon crumbled
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1 tablespoon chopped fresh cilantro optional, for garnish
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Prepare the cheese shells: Place the cheese slices on the prepared baking sheet, leaving some space between each slice. Bake for 5-7 minutes, or until the edges begin to brown and the cheese is bubbling.
- Make the filling: In a bowl, mix together the diced jalapeños, softened cream cheese, shredded mozzarella, crumbled bacon, garlic powder, onion powder, and smoked paprika until well combined.
- Assemble the taquitos: Remove the cheese slices from the oven and let them cool for about 1 minute until they are firm enough to handle but still pliable. Spoon a small amount of the jalapeño popper mixture onto one edge of each cheese slice, then carefully roll them up into taquito shapes.
- Return to the oven: Place the rolled taquitos back onto the baking sheet, seam side down, and bake for an additional 3-5 minutes to allow them to set.
- Garnish and serve: Let the taquitos cool for a couple of minutes before serving. Sprinkle with chopped cilantro if desired and enjoy while crispy!
Notes
- Use a non-stick baking mat or parchment paper to prevent sticking.
- Let the cheese cool slightly before rolling—too hot, and it will stretch too much; too cold, and it won’t roll easily.
- Adjust the spice level by leaving some jalapeño seeds in or adding a pinch of cayenne pepper to the filling.
- Serve with a side of sour cream, guacamole, or a keto-friendly ranch dressing for dipping.
