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Jalapeno Popper Fat Bombs
4 Slices Bacon (reserve bacon fat)
4 Oz Cream Cheese
1/4 Cup Butter
1/4 Cup Cheddar Cheese, Grated
2 jalapeno peppers (diced)
Process the cream cheese and butter in a food processor until creamy.
Cook Bacon in air fryer or your preferred method, reserving the bacon fat.
Remove from the oven and set aside to cool. When cooled, crumble the bacon into a bowl and set aside. This will be the coating for the fat bombs.
Add the Cheddar cheese, diced jalapenos, and bacon grease to the creamed mixture. Mix well to combine. Refrigerate for 30 minutes.
Divide the mixture into 6 fat bombs and place them on a parchment-lined plate. Roll them in the crumbled bacon until coated. Serve and enjoy!