Keto Cold Stuffed Jalapeño Peppers come a little later. Nearly 40 years ago as a young lass of 27 in Denver CO, I was hired as the 1st woman trainee for management by Furr’s Cafeterias. Now of course today, I know you are laughing yourselves silly but back in 1977 this was a big deal, I mean a huge deal. It was 6 months of really intense training. 6 weeks with the first cook or “chef” 6 weeks in the bakery 6 in salads etc. In case you are wondering yes, I did go on the be the 1st woman manager of what was at the time, the smallest cafeteria in the company in Arvada, CO. They subsequently built a much larger Arvada store and mine was closed. (Long after I had left)
I am here to tell you that not only did I learn to cook in a different way than I was used to but I also quickly learned the business side of a restaurant too. Sadly, all but a handful of around 70 cafeterias have closed and those that are left are all in TX. I think their Millionaire’s Pie is the only recipe they ever released and by the way, it was delicious & I used to loved it.
Meanwhile, back at the farm, these keto cold stuffed jalapeño peppers can be spicy unlike their rather tame Baked Stuffed Jalapeño Pepper cousins. They are rawness at it’s best. We used to make them at Furr’s and they sold like hotcakes. If you don’t like hot then these may not be for you but put them out for a bunch of men, and sit back to watch the fireworks. Men will make it a contest to see who can eat the most. Think I’m kidding? Try it. You can control the heat a bit by by de-seeding but leaving the veiny innards and using chipotle powder, hot sauce or a combination. As you can see to the left, jalapeño peppers are way down on the Scoville Heat Chart.
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- 4 Jalapeño Peppers Stems Off, Cut In Half, And Seeded & Deveined (Wear Gloves)
- 4 Oz. Grated Cheddar Cheese
- 2 Oz Room Temperature Cream Cheese
- 2 Oz Drained Pimentos
- 2 T Mayonnaise
- 1 T Butter
- 1 T Lime Juice
- 1 T Heavy Cream
- ⅛ t Salt (More To Taste)
- Ground Cumin
- Chipotle Powder (Optional But Really Good)
- Hot Sauce (Optional)
- Beat cream cheese, butter, mayonnaise & lime juice.
- Blend in heavy cream.
- Add grated cheese, pimentos, & salt and mix well.
- Generously fill pepper halves & sprinkle on ground cumin.
- Refrigerate, but bring to room temperature before serving.
- 4 Servings
- 255 Calories, 8.5 g Protein, 23.8g Fat, 2.4g Carbs, .6g Fiber, 1.8g Net Carbs
- I only had 3 peppers and as you can see I had enough to do 1 more.
- You can easily multiply this recipe as many times as you want.
- If you veined your peppers it will be a good idea to use a hot sauce as they can be pretty tame.
- What you see on the appetizer plate are mine sprinkled with not only cumin but also chipotle powder which imparts that smoky flavor that jalapeños are so famous for.