Jack Snacks

Jack Snacks

Baked only 10 minutes (chewy)

Browned 12 minutes

Baked 12 minutes (crisper)

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.

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DISCLAIMER: By personal choice, I do not receive money for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.


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 calories

2.13 g  fat

0.10 g  carbs, 0.02 g  fiber, 0.08 g  NET CARBS

1.63 g  protein

60 mg sodium


451 comments on “Jack Snacks

  1. These are so good! I was looking through recipes tonight to see what I could do with some prosciutto that I had to use up, and I did these. I laid a piece of prosciutto down, topped with the cheese and then added the jalepeno. Perfect! They were crisp and delicious. Love! Thank you!

    • Glad you like them, Arelen. I’m no help to you on the prosciutto front though. I don’t think I’ve ever cooked with it before to be quite honest. But I suspect most any recipe using bacon would be delicious with a smoked prosciutto. 🙂

    • I have not tried to store them. But other readers say they have. As long as you reheat them on a low temp to re-crisp them, it should work. but I would use the fresh jalapenos (drier) and not the pickled variety. That moisture int he pickled peppers may inhibit re-crisping.

    • Yes, that is for each. I tend to post “single item” recipes like cookies, meat patties , bars or sticks as “units” in the nutritional numbers. Makes more sense to me, since You may eat two for a serving, but your husband may eat 4, and your toddler only a half. Serving sizes are so personal in my opinion. 🙂

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