Keto Dinner | Buffalo Chicken Jalapeno Popper Casserole

Jalapenos and buffalo chicken are a marriage of flavors that just had to be done. It’s a flavor explosion that is oozing with rich and delicious cheese, and packed full of spiciness in every bite. Of course – you can’t forget about bacon. Everything tastes better with bacon.

I based this on a quick skillet meal that my girlfriend made me the other night. It was pretty much this, but in a pan – and I knew right then and there I had to make a casserole out of it. Both of us absolutely love buffalo sauce and try to put it on just about everything we can. Spice in general is welcome in this house – and this have a serious kick of delicious and spicy flavors. If you’re not a fan of spice, make sure you de-seed the jalapenos!

Here’s a super easy, yet tasty, recipe for you! Try this Keto Chicken Jalapeno Popper Casserole Recipe! You can make this as spicy or as mild as you want depending on the type of jalapenos you use. If you use fresh jalapenos with the seeds, it will be pretty spicy. Or you can remove the seeds from the jalapenos and it will be a medium spice level. Or, you can use the pickled jalapenos in a jar, and those will be a mild spice. My family doesn’t like meals really spicy so I always use the pickled jalapenos.

You can also add a layer of riced cauliflower and the very bottom of this recipe and make it a complete meal if you want too! The cook time is exactly the same. There tends to be a little water that comes from the chicken and when you add riced cauliflower to the bottom of this recipe, it soaks it up along with all the other flavors perfectly! I usually buy a big bag of riced cauliflower from Costco.

Buffalo Chicken Jalapeno Popper Casserole

Ingredients:

• 2 oz. Shredded Mozzarella Cheese
• 1/4 cup Frank's Red Hot
• Salt and Pepper to Taste
• 12 oz. Cream Cheese
• 1/4 cup Mayonnaise
• 4 oz. Shredded Cheddar
• 6 small Chicken Thighs
• 6 slices Bacon
• 3 medium Jalapenos (De-seed if you aren't a fan of spicy)

Instructions:

1. First, De-bone all chicken thighs and pre-heat oven to 400F. Season chicken thighs well with salt and pepper, then lay on a cooling rack over a cookie sheet wrapped in foil. Bake chicken thighs for 40 minutes at 400F.
2. Second, Once your timer hits 20 minutes, start on the filling. Chop 6 slices of bacon into pieces and put into a pan over medium heat. Once bacon is mostly crisped, add jalapenos into the pan.
3. Next, Once jalapenos are soft and cooked, add cream cheese, mayo, and frank's red hot to the pan. Mix together and season to taste.
4. Remove chicken from the oven and let cool slightly. Once they are cool enough, remove the skins from the chicken.
5. Lay chicken into a casserole dish, then spread cream cheese mixture over it, then top with cheddar and mozzarella cheese.
6. Bake for 10-15 minutes at 400F. Broil for 3-5 minutes to finish. Optional: Top with extra jalapenos before you broil.

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