How spicy do you like your food? Are you all about the heat, or do you prefer a milder kick? Personally, I fall somewhere in the middle—unlike my husband, who can handle the spiciest of the spicy. My son seems to be following in his footsteps, but me? I can take a little heat, just not as much as them!
Rattlesnake Eggs get their name for a reason—they’ve got a bite! But don’t worry, jalapeños mellow out when cooked, sometimes turning slightly sweet. If you’re sensitive to spice, removing the seeds takes out most of the heat, making these a flavorful yet mild treat. And if you’re not into jalapeños at all, swap them for mini sweet peppers instead.
I’ve given this classic a Keto twist, but it’s easy to modify for a non-Keto version as well—I’ll note the swaps in the recipe. Whether you love the heat or prefer a gentler bite, these Rattlesnake Eggs are a must-try!
Ingredients
12 jalapenos, or sweet mini peppers
1 block cream cheese
1 cup of shrimp, peeled and deveined
milk for soaking shrimp
Handful of cilantro, stemmed
Salt and pepper to taste
1 tsp. chili powder
1 tsp. cumin
2 tsp. lime juice
2 cups breadcrumbs (Keto breadcrumbs or regular breadcrumbs from a box)
1 cup pecan flour (you can substitute all-purpose flour or pancake mix)
1 Tbsp. chili powder
1 tsp. salt
cayenne pepper to taste
4 eggs, beaten
Vegetable oil for frying
Instructions
Warning: When working with jalapenos, wear some disposable gloves. Trust me on this! If you work with jalapenos with naked hands, no matter how much you wash your hands, the jalapeno essence can remain for a while.
Cover the shrimp with milk in a medium bowl and soak for 20 minutes.
In the meantime, use a sharp knife to slice the tops off the jalapenos.
Slice a long slit down the length of each jalapeno. If you don’t like a lot of heat, use a spoon or knife to remove the seeds and ribs from the jalapeno, and be careful not to break it. The jalapeno can stretch but will crack in half if you pull it too much. Rinse the jalapenos and drain them on a paper towel.
Combine the cream cheese, cilantro, lime juice, chili powder, cumin, salt, and pepper in a food processor bowl. Process until smooth.
Drain and rinse the shrimp with water. Add the shrimp to the cream cheese mixture and pulse until combined.
Fill the jalapenos with the filling mixture, scraping off the excess at the seam of the jalapeno and top.
On a plate, combine the breadcrumbs, pecan flour, 1 Tbsp. chili powder, salt and as much cayenne as you can stand. Stir to incorporate.
Line up a bowl of beaten egg, the breading and a baking sheet. Coat the stuffed jalapeno with egg; then, roll it in the breading mixture. Dip the same jalapeno in the egg again and roll it a second time in the breading. Place the breaded jalapenos on the baking sheet.
Heat oil in a pan until a small drop of the breading sizzles. Fry the Rattlesnake Eggs in the hot oil until browned. Pecan flour tends to turn dark brown, so do not be afraid that they are burned; they are not. Regular all-purpose flour will become a lighter, golden brown, much lighter than pecan flour.
Serve the Rattlesnake Eggs with ranch dressing or your favorite sauce.
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