Easy Keto Jalapeño Cheese Crisps

by KetoDietApp.com

Step 1 Preheat oven to 230 °C/ 450 °F (conventional), or 210 °C/ 410 °F (fan assisted).

Step 2Divide the shredded cheese (reserving 1/4 cup) into 12 individual mounds. Top each mound with 2 slices jalapeños then top with the remaining cheese. Note: Mexican blend cheese is made with cheddar, colby and Monterey Jack.

Step 3 Transfer to oven and cook 7-10 minutes until the cheese is melted and starting to crisp around the edges.

Step 4Remove from oven and let cool before transferring to a serving plate.

Step 5Store in an airtight container in the refrigerator for up to 3 days.