CRUNCHY KETO JALAPENO POPPERS WITH COPY CAT BRONCO BERRY SAUCE
These crunchy keto Jalapeno Poppers are a hot and savory meal or appetizer. Dip them in the hot sweet copy cat Arby's Bronco Berry sauce for pure pleasure!
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Prepare the Bronco Berry sauce by whisking all the ingredients together in a small bowl. Add enough water to sauce to thin to desired consistency. Set aside.
- Preheat oven 400F
- Cut the stem off the jalapeno. If you have the Jalapeno corer tool, insert into jalapeno while gently twisting. When the tool is fully inserted, give a gentle pull to remove core. You can also core the jalapeno with a sharp knife. Repeat with each jalapeno.
- Place peppers on a baking sheet lined with parchment. Bake for 7 minutes, turn peppers and bake another 7 minutes. Allow to cool.
- Cut cream cheese brick into pieces that can be inserted into the jalapeno.
- Sprinkle 1 tbsp grated cheese into each corn dog receptacle, then add about 1.5 tbsp beaten egg on top of the cheese, then lay the stuffed jalapeno pepper on top of that and sprinkle each with another tbsp cheese
- Close, but do not latch the corn dog maker lid. Cook for approximately 7-8 minutes or until there is no more steam.
- Remove with plastic thin edge spatula.
- Serve with Berry sauce
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