I’m not sure that I’ll ever tire of iterating on the idea of savory, puffy little bites. If so, that day is not today, because today I’ve got to tell you about these delicious little Keto Queso and Roasted Jalapeno Puffs. They’ve got creamy, saltiness from the queso and some smoky depth from the roasted jalapenos, all put together in a tasty little puff.
If you recall my Keto Buffalo Chicken Puffs or my Keto Salmon Bites, these “puffs” are what would happen if a mini muffin and mini quiche had a baby. They make a perfect appetizer or a great snack to make ahead for the week. (We love having them around for lunches.)
What You Need to Make Keto Queso and Roasted Jalapeno Puffs
Equipment
- Cutting Board – For dicing the jalapenos.
- Chef’s Knife – For dicing the jalapenos.
- Rimmed Baking Sheet
- Aluminum Foil
- Wire Rack Insert for Rimmed Baking Sheet
- Heat Safe Bowl – For holding the roasted jalapenos before peeling off their skins.
- Plastic Wrap
- 2 Large Mixing Bowls
- Hand Mixer
- Measuring Cups – I suggest a plunger style measuring cup like this for liquids and sauces.
- Measuring Spoons
- Whisk – or fork
- Rubber Scraper
- 2 Mini Muffin Pans – Silicone recommended
- Nonstick Cooking Spray
Ingredients
- Jalapenos Roasted and Minced – I cut them in half and remove the seeds and membranes before I roast them. Personally, I find it much easier to do so while they are still firm and crisp. After roasting, they are much softer.
- Almond Flour – I really do recommend sifting your almond flour as it will give you a smoother texture.
- Baking Powder
- Spices
- Chipotle Powder
- Dried Oregano
- Garlic Powder
- Onion Powder
- Kosher Salt
- Ground Black Pepper
- Ground Mustard
- Unsweetened Almond Milk – For this recipe, I suggest the plain unsweetened version rather than the vanilla almond milk.
- Eggs (Separated) – I use jumbo eggs.
- Asadero or Quesadilla Queso – This is the melty cheese. Not to be confused with panela cheese or queso blanco.
Getting Started with Making Keto Queso and Roasted Jalapeno Puffs
Preparing and Roasting the Jalapenos
First, we’ll work on roasting the jalapenos. You’ll want to line a rimmed baking sheet with aluminum foil (for easy clean-up) and insert a wire rack. We’ll preheat the oven to 500°F.
I like to make things easier by cutting the peppers in half and removing the stems, seeds, and membranes before roasting. We’ll lay the halved and hollowed jalapenos on the wire rack, skin-side up and roast them for 20 minutes. The skins should be bubbled and blackened.
After removing the jalapenos from the oven, we’ll place them in a heat safe bowl and cover the bowl with plastic wrap. Then you’ll want to let them sit for at least 20 minutes, allowing the skins to loosen. Once time is up, we’ll remove and discard the skins. Now, you can dice the jalapenos and set them aside.
Making the Puff Batter
Before we start mixing the batter, we’ll want to set the oven to 350°F and liberally grease 2 mini muffin pans (preferably silicone) with nonstick cooking spray.
Then, in a large bowl, you’ll sift 1.5 cups of Almond Flour, 1 tablespoon of Baking Powder, 1 teaspoon of Chipotle Powder, 1 teaspoon of Dried Oregano, 1 teaspoon of Garlic Powder, 1 teaspoon of Onion Powder, ½ teaspoon of Kosher Salt, ½ teaspoon of Ground Black Pepper, and ¼ teaspoon of Ground Mustard. We’ll whisk to thoroughly combine the ingredients.
Then, you’ll stir in 1 cup of Unsweetened Almond Milk and allow it to sit while you move on to the eggs.
Dealing with the Eggs
For this part of the program, we’re going to separate 3 Eggs. You probably know the drill, but it’s best to use 3 bowls for this–one over which to separate the eggs, one for holding the successfully separated egg whites (which should be large enough for beating them), and one for the egg yolks. However, in this case, you can just toss the egg yolks straight into the batter.
We’ll mix the yolks into the Almond Flour mixture and then set it aside again for a moment.
Now, using a hand mixer, we’ll beat the egg whites until stiff peaks form. Then you’ll want to fold ¼ of the egg whites into the almond flour mixture to lighten it up. Then fold in the remaining egg whites, ⅓ at a time.
Filling the Pans and Baking
Now we’re ready to spoon the batter into the mini muffin cups. You’ll bake them at 350°F for 20 minutes. A toothpick inserted in the center of one of the puffs should come out clean.
You’ll want to allow them to cool in the pan for 10 minutes and then remove them to a cooling rack or serve them right away. I suggest serving them warm or at room temperature.
Related Recipes
Do you like puffy little bites with a unique flavor punch? If so, you should check out these variations on the theme:
- Keto Buffalo Chicken Puffs
- Keto Salmon Loaf Bites with Buttermilk Dill Whipped Cream
- Keto BBQ Beef Puffs
Keto Queso and Roasted Jalapeno Puffs
Ingredients
- ½ cup Roasted Jalapenos Minced
- 1.5 cups Almond Flour Sifted
- 1 tablespoon Baking Powder
- 1 teaspoon Chipotle Powder
- 1 teaspoon Dried Oregano
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ½ teaspoon Kosher Salt
- ½ teaspoon Ground Black Pepper
- ¼ teaspoon Ground Mustard
- 8 ounces Quesadilla Cheese Shredded. Or Asadero Cheese.
- 1 cup Unsweetened Almond Milk
- 3 Eggs Separated
Instructions
- Line a rimmed baking sheet with aluminum foil and insert a wire rack. Preheat the oven to 500°F.
- Cut the jalapenos in half lengthwise and remove the seeds and membranes. Lay the halved and hollowed jalapenos on the wire rack and roast for 20 minutes. The skins should be bubbled and blackened.½ cup Roasted Jalapenos
- After removing the jalapenos from the oven, place them in a heat safe bowl and cover the bowl with plastic wrap. Let them sit for at least 20 minutes, allowing the skins to loosen.
- Remove and discard the skins. Then dice the jalapenos and set them aside.
- Set the oven to 350°F and liberally grease 2 mini muffin pans (preferably silicone) with nonstick cooking spray.
- In a large bowl, sift 1.5 cups Almond Flour, 1 tablespoon Baking Powder, 1 teaspoon Chipotle Powder, 1 teaspoon Dried Oregano, 1 teaspoon Garlic Powder, 1 teaspoon Onion Powder, ½ teaspoon Kosher Salt, ½ teaspoon Ground Black Pepper, and ¼ teaspoon Ground Mustard. Whisk to combine. Stir in the ½ cup Roasted Jalapenos (minced), 8 ounces Quesadilla Cheese and 1 cup Unsweetened Almond Milk and allow it to sit while you move on to the eggs.1.5 cups Almond Flour, 1 tablespoon Baking Powder, 1 teaspoon Chipotle Powder, 1 teaspoon Dried Oregano, 1 teaspoon Garlic Powder, 1 teaspoon Onion Powder, ½ teaspoon Kosher Salt, ½ teaspoon Ground Black Pepper, ¼ teaspoon Ground Mustard, 1 cup Unsweetened Almond Milk
- Separate 3 Eggs. Mix the yolks into the Almond Flour mixture and set it aside again for a moment.3 Eggs
- Using a hand mixer, beat the egg whites until stiff peaks form. Fold ¼ of the egg whites into the almond flour mixture to lighten it up. Then fold in the remaining egg whites, ⅓ at a time.
- Spoon the batter into the mini muffin cups. Bake at 350°F for 20 minutes. A toothpick inserted in the center of one of the puffs should come out clean.
- Cool in the pan for 10 minutes and then remove them to a cooling rack or serve them right away. Serve warm or at room temperature.
Equipment
- Cutting Board For dicing the jalapenos.
- Chef's Knife For dicing the jalapenos.
- Aluminum Foil
- Heat Safe Bowl For holding the roasted jalapenos before peeling off their skins.
- Plastic Wrap
- 2 Large Mixing Bowls
- Measuring Cups I suggest a plunger style measuring cup like this for liquids and sauces.
- Measuring Spoons
- Whisk Or fork
- 2 Mini Muffin Pans Silicone recommended
- Nonstick Cooking Spray
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