Keto Buffalo Chicken Jalapeno Popper Casserole »

So I’ve been on the Keto / Low Carb diet for about a month now and I’m loving it. I love trying new recipes. This Keto Buffalo Chicken Jalapeno Popper Casserole recipe is super tasty and I love the HEAT! The recipe comes from ruled.me and you can find the original recipe here.

Ingredients:

2 pounds boneless skinless chicken thighs, (6-small)
6 slices bacon
3 medium jalapenos (de-seed if too spicy)
12 ounces cream cheese
¼ cup mayonnaise
4 ounces shredded cheddar cheese
2 ounces shredded mozzarella Cheese
¼ cup Frank’s Red Hot
Salt and pepper to taste

1. Pre-heat oven to 400F Degrees. Place the chicken thighs on baking sheet and season with salt and pepper (you can use a cooling rack over a cookie sheet wrapped in foil like in the original post but I don’t have one). Bake the chicken thighs for 40 minutes at 400F.
2. When timer says 20 minutes remaining, start on your filling. Cut the raw bacon up into little chunks and cook in skillet over medium heat.3. Once the bacon is mostly done and crispy, add your diced jalapenos.4. Once jalapenos are soft and cooked, add mayo, cream cheese and frank’s red hot to the pan. Mix together and season with salt and pepper to taste.5. Once the chicken thighs are done, remove from oven and let them cool a little bit. Spread the filling on top of chicken thighs. Sprinkle the cheddar and mozzarella cheese on top of filling and add sliced jalapeno on top.6. Bake for 10-15 minutes at 400F. Broil for 3-5 minutes to finish.Very easy and SO tasty! Let me know how yours turns out in the comments section! I would love your feedback.