JesseEatzA crispy, high-protein, zero-carb take on a jalapeño popper, using seasoned ground chicken as the 'crust' filled with melty cheese and spicy peppers.
Place the ground chicken on a piece of greased parchment paper. Top with another greased piece of parchment and flatten the chicken into a very thin, even circle.
The thinner you get the chicken, the crispier the 'pocket' will be.
Remove the top parchment. On one half of the chicken circle, spread the softened cream cheese and sprinkle with ranch seasoning, diced jalapeños, and shredded cheddar.
Using the bottom parchment paper to assist, fold the empty half of the chicken over the filling to create a half-moon shape. Carefully peel the parchment back and press the edges to seal.
Wet your fingers slightly if the chicken is sticking to your hands.
Brush the top of the pocket with the beaten egg wash and generously coat with half of the grated Parmesan. Carefully flip the pocket, brush the other side with egg wash, and coat with the remaining Parmesan.
Place the pocket in the air fryer basket. Air fry at 400°F (200°C) for 10-12 minutes until the outside is golden brown and crispy.
Check at the 10-minute mark to ensure the cheese crust isn't burning.
Remove from the air fryer and let it rest for 2-3 minutes before biting in—the filling will be molten hot!
This is a game-changer for anyone on a low-carb or keto journey. Using ground chicken as the 'dough' provides a massive protein boost while keeping the carbs at zero. Make sure your ground chicken is very cold when you start flattening it; it's much easier to work with. If you want extra heat, leave the seeds in the jalapeños! Inspired by a viral low-carb technique.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.