WHERE TO GET INGREDIENTS FOR JALAPENO POPPER CHAFFLES
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Jalapeno Popper Chaffles
To make the jalapeño Chaffle, preheat the Chaffle maker. Place all the Chaffle ingredients into a medium bowl. Use a fork to combine well. Once the Chaffle maker is hot, place 1/2 the batter into the Chaffle maker. Close the Chaffle maker and cook for 2 minutes or until cooked through and golden. Remove the Chaffle and repeat with remaining batter.
Meanwhile, place the softened cream cheese into a small bowl. Use a fork to loosen the cream cheese. Add the broth and the seasoning, then stir well with a fork. Taste and adjust seasoning to your liking. The ranch can be made 4 days ahead and stored in the fridge.
Serve the Chaffle with the ranch dressing.
Best served fresh.
Calories: 237 | Fats: 19g | Proteins: 13g | Carbohydrates: 3g | Fibers: 1g | P:E Ratio: 0.6
Doesn’t Irene look AMAZING? She lost 80 pounds! I am so proud of her!
“Hi! I feel like I need to do a personal post about how food has changed my life!
The pic on the left, I was doing a lot of walking, some exercise and thought I was eating alright. Well the genetics family were definitely winning. 1-1/2yrs later drs we’re talking about putting me on meds for hypertension, if the weight didn’t come off. Also had foot surgery and feeling down.
Then just before the pandemic (3wks) I decided to try keto/low carb and weight just started to come off. I did everything wrong/right. Low carb wraps, the breads, and tired.
Then I found Maria Emmerich, who personally said to me. If you just want recipes, please help yourself. Or if you need personal coaching reach out I’m happy to help. That touched me on so many levels. With the Emmerich’s way, I am over 80lbs down and 60+ inches and wanting to continue for me!
This has been a great journey so far! Can’t wait to see where it leads.
Maria, Craig and family thank you from the bottom of my heart” Irene
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