This tastes like jalapeno poppers! Most people will think so. It is not super-spicy.  Make it spicier by adding more jalapenos, if desired, or hot sauce. This stuff is addictive.  Everyone will want your recipe! I used canned jalapenos, so no danger of hurting your hands or fingers.  If you cannot tolerate spicy jalapenos….fry up chopped green peppers until soft and use that instead (make sure to remove all seeds first).

16 oz cream cheese, softened (500 g)
  (I used a mix or regular and spreadable)
1 cup grated Monterey Jack cheese (250 mL)
1/cup mayonnaise (125 mL)
1/cup canned green chilies (125 mL)
1/cup canned jalapenos (60 mL)
1/cup grated Monterey Jack cheese (125 mL)
1/cup grated Parmesan cheese (75 mL)
  (in a can, or fresh)
1/cup almond flour (60 mL)
2 tbsp melted butter (30 mL)
1/tsp paprika (2 mL)

Preheat the oven to 400°F (200°C). 

In food processor, process cream cheese until smooth.  Add 1 cup (250 mL) grated Monterey Jack cheese, mayonnaise, green chilies and jalapenos; process.  Spread evenly in a 1-qt (1 L) casserole dish.

In small bowl, combine 1/cup (125 mL) grated Monterey Jack cheese, Parmesan cheese, almond flour and melted butter.  Sprinkle over top of cream cheese layer. Sprinkle paprika evenly over topping. Bake 25 to 30 minutes, or until golden brown on top.

Yield:  16 servings
1 serving
218.3 calories
7.0 g protein
20.5 g fat
0.5 g fiber
1.5 g net carbs