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Steak Stuffed Jalapenos
A simple filling of steak and
cream cheese
make these
Steak Stuffed Jalapenos
wrapped in bacon a popular appetizer.
Course
Appetizer
Cuisine
American
Keyword
bacon, cheddar, cream cheese, jalapenos, keto, steak
Prep Time
20
minutes
minutes
Cook Time
15
minutes
minutes
refrigerate
30
minutes
minutes
Total Time
35
minutes
minutes
Servings
16
servings
Calories
23
kcal
Author
Paula
Equipment
chef's knife
Cutting Board
soup spoon
tongs
12-inch cast iron skillet
OR
grill pan
OR
gas grill
Ingredients
8
large
jalapeno pepper
washed, cut in half add inside scrapped clean
¼ to ⅓
pound
chuck eye steak
or your choice cut, cut into 8 strips
3
ounces
cream cheese
cut into 8 pieces, at room temperature
8
slices
bacon
thin cut
, cut in half
black pepper
to taste
Instructions
Cut jalapenos lengthwise, using a spoon clean out seeds.
8 large jalapeno pepper
Cut steak against the grain into 8 strips slightly smaller than the jalapeno.
¼ to ⅓ pound chuck eye steak
Spoon the cream cheese into the pepper
3 ounces cream cheese
Add the un-cooked steak to the pepper and wrap the bacon around the jalapeno trying not to overlap the pepper. Secure with a toothpick if necessary.
8 slices bacon
Add pepper to taste.
black pepper
Refrigerate at least 30 minutes.
Preheat grill or skillet to medium heat or abuot 300 degrees.
Rotate pepper to cook on all sides.
Cook until bacon is crisp.
Serve hot or at room temperature.
Nutrition
Calories:
23
kcal
|
Carbohydrates:
1
g
|
Protein:
2
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Cholesterol:
5
mg
|
Sodium:
42
mg
|
Potassium:
56
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
75
IU
|
Vitamin C:
8
mg
|
Calcium:
20
mg
|
Iron:
1
mg