Region: North America

Paleo – Cheese is of course not Paleo, but we came up with a wonderful nut mix that you won’t miss the cheese, even my pickiest “regular” eaters like it. My brother-in-law who hates all Paleo asks me to make this every time he comes over 🙄🌶🧀🥓🌰

FODMAP – No issues 🎉

Macros – Make sure you save all of your fats for this! 😂

Servings & steps

Servings – 12
Ingredients – (conversion amounts)
12 medium – size jalapenos
12 slices of bacon, preferably Whole 30 approved but at least no nitrates or added sugar
1 cup of roasted and salted macadamia nuts
1 cup of raw almonds
¾ cup of water
2 tablespoons of nutritional yeast
1 tablespoon of lemon juice

Steps – Get the grill or smoker ready to temperature between 250° and 300°
1 – Smoke or grill them until the skin softens a bit.  Then let them cool enough to be handled.
2 – Optional but recommended.  Fry the bacon for 1-2 minutes each side.  It should barely be cooked.
3 – Using a paring knife, cut a V towards the top of the jalapeno, remove the cut piece, hollow out the seeds and ribs the best you can.
4 – Using a food processor, add all the nuts, nutritional yeast, lemon juice and only ½ cup of water.  Scrape off the sides and add a little water.  This is a texture preference.  You want it somewhat thick but not super thick. If it becomes too runny, add more nuts.
5 – Use your fingers to stuff the jalapenos with the “nut cheese.”  Then wrap the jalapeno with a slice of bacon starting from the top covering your V cut. Optional-use toothpicks to hold it all together.  This really depends on the size of the jalapenos and the slices of bacon.
6 – Put them back on the grill until the bacon is fully cooked and the skin of the jalapeno starts to char.

Helpful hints – You may want to use plastic gloves to prevent possible eye pain when you go to rub your eyes an hour after handling the jalapenos and you forgot to be careful 😵 😫  I usually use only 1 tablespoon of nutritional yeast when making a “nut cheese,” but the two adds more flavor in this dish.  If you happen to have leftover nut cheese, it’ll keep in a sealed container in the frig and you can make more another day or mix it with marinara sauce and spaghetti squash for a “lasagna.”

nutrition facts

Calories – 176
Protein – 5
Carbohydrates – 7
Fat – 15

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