Recipe: Perfect Mike's Low Carb 6 Cheese Grilled Jalapeño Poppers & Bronco Berry Sauce

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We hope you got insight from reading it, now let's go back to mike's low carb 6 cheese grilled jalapeño poppers & bronco berry sauce recipe. You can cook mike's low carb 6 cheese grilled jalapeño poppers & bronco berry sauce using 20 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Mike's Low Carb 6 Cheese Grilled Jalapeño Poppers & Bronco Berry Sauce:

1. Get 24 of LG Jalapeños [membranes & seeds removed - reserve tops - try to get straight LG peppers if at all possible].
2. Use of ● For The Cream Cheese Mixture.
3. Use 2 (8 oz) of Packages Philadelphia Cream Cheese.
4. Provide 1/3 Cup of Shreaded Mexican 4 Cheese.
5. Prepare 1/3 Cup of Shreaded Mozzarella Cheese.
6. Take to taste of Fresh Ground Black Pepper.
7. Use 1 tsp of Hatch Green Chile Powder.
8. Provide as needed of Fresh Cilantro Leaves.
9. Use 1 tsp of Granulated Garlic.
10. Provide 1 tsp of Granulated Onion.
11. Prepare 1 tsp of Ground Cumin.
12. Provide of ● For The Equipment.
13. Provide 1 of Ziplock Bag.
14. You need 1 of Chili Pepper Grill Rack.
15. Take of ● For The Options.
16. Provide Leaves of Fresh Cilantro.
17. Prepare of Minced Bell Peppers [any color].
18. Take 1 of Jalapeño Corer.
19. Take of ● Bronco Berry Sauce.
20. Provide of [see recipe below in step #8].

Instructions to make Mike's Low Carb 6 Cheese Grilled Jalapeño Poppers & Bronco Berry Sauce:

1. Heat grill for 10 minutes on high then turn down to 375°..
2. Here's what you'll need. You can substitute all seasonings for 2 tbsp Goya Seasoning..
3. Slice the tops from your Jalapeños and reserve them. Using a jalapeño corer, carefully remove all membranes and seeds..
4. Heat your cheese mixture and all seasonings in the microwave for 1.5 minutes..
5. Stir well and place mixture in a Ziplock Bag while still warm..
6. Snip the bottom corner off and pipe cheese into your empty jalapeños. Add a fresh cilantro leaves to the top of your cheese. Place sliced caps back on for presentation purposes..
7. Place on indirect heat for 30 to 35 minutes - depending upon the size of your jalapeños. Cover and seal..
8. If opting: FOR THE BRONCO BERRY SAUCE ● 3/4 cup water ● 1/3 cup sugar ● 1/4 cup corn syrup ● 3 tablespoons pectin ● 2 teaspoons cornstarch ● 1 teaspoon vinegar ● 1/4 teaspoon red food coloring ● 1/8 teaspoon onion powder ● One dash cayenne pepper ● One dash garlic powder ● One dash paprika ● 1/4 cup minced red bell pepper ● 1/2 teaspoon minced canned jalapeno peppers. Simmer sauce for 25 minutes. Stir regularly..
9. Yup! Ugly as all hell. But, do enjoy these super low carb, tummy filling, spicy, hot, creamy, spicy little snacks of goodness! Unless you're a kid - these go great with ice cold Mexican beer!.

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