I love me some jalapeno poppers almost as much as I adore snowshoeing. But what is the keto-crazed foodie to do? Luckily for us, this easy casserole is chock full of keto jalapeno poppers, barbeque chicken and zesty cilantro. It is oh-so keto and oh-so delicious. 
Every ski town has a great pizza parlor. Except for Big Bear Lake, California! I love this little southern California ski town but no one in the 92314 knows how to make a great Barbeque Chicken Pizza! Or a great pizza in general! There is no other choice really but to just create my own keto-friendly Keto Jalapeno Popper Barbeque Chicken Delight.
When I’m not muttering under my breath that no one in this ski town knows how to pizza, pizza, I’m strapping on my snowshoes. With all this fresh February snow gracing our forest trails, you better believe I am taking advantage of this winter weather every single snowy day.
An Oh So Keto BBQ Cheesy Delight
I like to think of this like a barbeque Chicken Pizza, well, without the pizza. That might just sound depressing. I’m sorry if I have you craving wood-fired pizza right about now. I swear this easy spicy chicken casserole is almost as good, mainly thanks to all that keto jalapeno popper flavor burst.
I prefer to create this dish with juicy chicken thighs. However, if you are in a rush, feel free to use shredded rotisserie chicken instead.
Keto Jalapeno Popper Barbeque Chicken Delight Casserole
1 cup sharp cheddar cheese
1 cup shredded Colby jack cheese
3-5 jalapenos
1 poblanos pepper
1 pound chicken thighs
1/2 cup cream cheese
6 pieces of bacon
1/4 cup barbecue sauce
Salt and pepper
cilantro, for garnish
Pickled Red Onions, for garnish
Roast your jalapeno peppers and your poblano peppers in the grill or in an air fryer. Slice the jalapenos in half and deseed. Chop the poblanos fine. Grate your cheeses and mix 3/4 of the cheese mixtures with the cream cheese. Mix in the poblano peppers. Cook your bacon a cast iron pan in two different batches. Cook half the bacon to 3/4 doneness and set aside. The bacon that is thoroughly cooked, chop and set aside.
Stuff each jalapeno half with the cream cheese filling. Layer the cooked bacon on top of each half-jalapeno slice. With a mallet, pound your chicken thighs until thin, like cutlets. Chop each jalapeno slice in half, then roll in a piece of chicken cutlet. Layer in a glass pan as you roll them up. When you are done, liberally coat all the chicken pieces in barbeque sauce. Top with the additional cheese. Then add the slightly overcooked 1/4 of bacon to the very top. Bake at 375 for 25-30 minutes, until the chicken is cooked thoroughly.
