Jack Snacks

Jack Snacks (2)

Starting a low-carb diet?  Bet you’re wondering what YOU can snack on when the rest of the family is enjoying verboten foods.  Well this recipe, if you can call it a recipe, is one solution.  It’s suitable for Atkins Induction Phase, Keto diets and even Primal followers that eat occasional cheese.  Takes just minutes to make and bake!  This is now my #1 recipe in popularity, having well over 30,000,000 fans on Facebook now, blowing my Lebanese Baked Chicken (my former #1 recipe) right out of the water. 🙂

And if you seed the jalapeno, like I did, these were not even all that hot (I don’t like real hot/spicy foods).  Leave the seeds in if you like to spice things up!  These are delicious and so low-cal/low-carb you could eat the entire batch if you were so inclined!  The hubs and I split this batch equally and we both loved these!  Now, to be quite honest, I’ve also just melted plain old pepper-jack cheese before, but these really are better for some reason.  Maybe the cheese is better; maybe the fresh pepper is just better.  All I know is these are much better than just melting jack cheese!  🙂  Some have asked, and if you try to save some and reheat, you better really watch them closely, as they are inclined to burn when reheated.


1 cup shredded Monterrey Jack cheese

1 medium fresh jalapeno, sliced real thin

DIRECTIONS:  Preheat oven to 350º.  Place a sheet of parchment paper on a metal cookie sheet.  DO NOT use a silicone/silpat sheet, waxed paper or foil (unless it’s the special non-stick foil) to bake these or they will not cook properly.  Using a tablespoon, scoop up 1 T. of cheese and make a small pile on the parchment.  Press it slightly flat.  Repeat 15 more times. Place a slice of jalapeno on top of each pile.  Pop into 350º oven for about 10-12 minutes.  I would recommend browning them a wee bit more than shown in the photo for a firmer snack to serve at parties.  These are somewhat pliable if under browned. Allow them to completely cool and fully firm up before removing from the pan for best results. 🙂

NUTRITIONAL INFO:   Makes 16, each contains:

25.5 cals, 2.13 g fat, 0.10g carbs, 0.02g fiber, 0.08g NET CARBS, 1.63g protein, 60 mg sodium

459 thoughts on “Jack Snacks

    1. Sounds delicious, Jo! I’m so sodium sensitive, even the sodium in the cheese will puff up my fingers and cause me water retention, that shows up on the scale. So I have to avoid pepperoni which is extremely high in sodium. But I’m sure other readers will want to try your tasty variation.

  1. Pam

    How fortunate for me that today this recipe made my FB feed AND I have the right cheese and the fresh jalapenos! Love when that happens. Can’t wait to try them.

  2. Leah G

    Could I cook these in a skillet?

    I have a roll of parchment/wax paper but I’m not sure which one it is. I’ve throw away the carton it came in.

    1. Scratch the paper with your fingernail. If wax comes off, it’s waxed paper and don’t use it for these. If no wax comes up, it’s probably parchment. I suppose you could bake these on a non-stick skillet in the oven. Don’t do it on a regular metal pan or the cheese will burn on. Must be non-stick surface.

    1. I would think so, but I haven’t tried it myself. I’d use parchment under them, for sure, if you do to absorb the oil. Cheddar is a much greasier cheese than Jack. 🙂

    1. Personally, I would and re-crisp with re-baking a few minutes if you carry them over to another day. My husband and I always finish off what I fix so it’s never an issue. I just make how many I think we’ll (or need to) eat. 🙂

    1. I prefer the fresh. But people tell me they used the pickled and they work OK. I would strongly recommend patting them dry with paper towels to remove all moisture or the center of your crackers may be soggy rather than crisp. 🙂

      1. Sandy

        Actually, I buy almond cheese all the time. Not sure if it would melt the same but woorthvtrying with a small piece.

        1. I’ve never heard of Almond cheese. Ya learn something everyday. But after reading a recipe, it’s basically all nuts, so I doubt it “melts” at all, as there is nothing there to “melt”. Seems like it would heat into an oily puddle under baking. But like you say, you could try one and see.

        2. Sandy

          I had some leftover almond cheese so I tried melting a piece. I normally use it on a burger and it isn’t bad. It does melt, not quite the same, but it can get crispy on the outside but still a little creamy on the inside. This was purchased cheese so I’ll have to try it with homemade.

        3. I’d personally not be interested in making these with anything but real cheese. But she may have an allergy to dairy. Not a road I want to go down.

    1. JAS

      I believe packaged shredded cheese has some type of coating to keep it from spoiling. The coating is a carb so beware and better to shred your own.

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