Jalapeno Cheddar Ranch Fat Bombs with Bacon

 

I love jalapeno poppers!  Seriously, what's not to love?  The heat of the peppers, the creaminess of the cheese, the crunch of the bacon, and the richness of the ranch dressing to dip those peppers all combine to make a perfect snack or appetizer.

Well, we've become intrigued with the Keto "fat bomb" snacks and decided to put our spin on the jalapeno popper fat bomb.

First of all, you'll be seeding and finely chopping a jalapeno pepper.  Either wear food safe gloves or make sure you wash your hands thoroughly after handling the peppers.  

Fry the bacon and place the slices on a paper towel lined plate to drain and then let it cool before chopping.  After chopping, place it in a shallow plate.  You'll roll the fat bombs in the bacon directly on the plate.

Set the cream cheese and butter out of the fridge to soften.  That step will certainly speed up the process when combining the ingredients to let everything blend together easily.

4 oz. cream cheese, softened

2 T. unsalted butter, softened

1 heaping T. of finely chopped jalapeno peppers

1 1/2 t. of dry ranch seasoning

1/2 t. granulated garlic

1/3 cup finely shredded cheddar cheese

6 slices bacon, cooked, cooled, and chopped

In a small bowl, combine all ingredients except for the bacon.  Make sure that everything is thoroughly mixed together.  

Form a tablespoon sized portion of the jalapeno cheese into a ball and then roll it in the crumbled bacon.  Repeat with the remaining mixture and refrigerate for at least an hour and then serve.  

Keep uneaten fat bombs in the refrigerator until you are ready to enjoy them.

This recipe made 15.  If you'd like to make a batch ahead of time so they'll be ready when you are, you can easily double or triple the ingredients.  

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