Slice the Halloumi into roughly 1 Inch thick strips and set aside.
In a Large Non-Stick Frying Pan heat up some Unsalted Butter on Medium to Medium-High Heat. Be very careful not to turn the heat up high enough to burn the butter. I set my induction cooktop to about 275-290*F.
Once the Butter begins to bubble add the cheese and cook on each side until nice and brown. You want to intentionally give it a crisp outer crust, but without burning the cheese.
Warm up 1/4 cup of the Rao’s Sensitive Marinara Sauce for dipping (totally optional).
Place Softened Cream Cheese into a medium mixing bowl, and add in the Sour Cream, Sliced Green Onion, and Bacon Pieces.
Mix with a hand mixer until thoroughly blended.
Wash the Jalapeños, and then cut off the tops, cut them in half down the middle, and remove the seeds and fleshy sections from the middle of the peppers.
Using a spatula of a spoon scoop out some of the Cream Cheese mixture and fill the jalapeños up.
Place the Jalapeños in the Freezer for at least 2 hours. (This is an important step)
After the Jalapeños are frozen, pre-heat the oven to 400*F.
Place the Jalapeños onto a baking sheet lined with parchment paper, and top them with either Cheddar Cheese, or your preferred Shredded Cheese Blend.
Bake in the oven for 12 minutes, and then set on the counter to cool for a few minutes before serving. (Caution: the cream cheese filling can be molten hot at first)
On a Large Baking Sheet place Parchment Paper on top to prevent cheese from sticking to the Baking Sheet.
Take Deli Sliced Sharp Cheddar Cheeses or Pepper Jack Cheeses in any assortment you like and cut them into triangle shaped Quarters. Depending on how large your Baking Sheet is will determine how many of these you can cook at a time. On my giant Wilton Baking Sheet I can fit about 6 full slices at a time.
Bake the Cheese Triangles in the oven for about 8 to 9 minutes and remove and place on counter for a couple minutes to begin cooling.
Before the Cheese Triangles are completely cooled off blot them with a paper towel to remove excess grease from the top and then put them on top of a plate with a paper towel underneath them to remove excess grease from the bottom. This will produce crispier chips. If you want the chips to be softer or retain their grease for elevated macros, then feel free to not blot them.
In a small skillet on Medium High Heat cook the Ground Sirloin, and season with the Cumin, Chili Powder, Onion Powder, and Garlic Powder. Cook thoroughly.
In a large bowl (glass if you prefer your guests to be able to see the layers) put the avocado spread on the bottom, then sour cream, then half of the shredded cheese.
Add in the Ground Sirloin, then cover in Shredded Cheeses, Avocado, Sour Cream, and then top with the Rotel Fire Roasted Tomatoes, Sliced Jalapeno, and Sliced Black Olives.
In the medium size bowl, combine all of the dry ingredients first: Almond flour, Coconut flour, baking powder, salt, garlic powder and onion powder.
In a small saucepan, start to melt the mozzarella cheese over low heat.
Once the cheese has melted, add the butter and egg to this mixture. You want all the butter to be melted at the end of this step. It will be liquid cheese until you add the dry ingredients.
Note: You can heat up the cheese in the microwave but you will need to work fast. It’s important to have the cheese warm when you roll out the dough. If not, it won’t roll out easily. This is the reason I prefer to use a saucepan to heat the cheese. It tends to keep it somewhat warm until I am ready to combine all the ingredients together.
Now add all of your dry ingredients into the saucepan mixture. It will seem as though the ingredients don’t come together right away. You will see the separation of flours and cheese but, don’t worry, these ingredients will eventually come together when you knead the dough.
The dough mixture will be warm at this point but not hot (be careful to check it before touching the dough).
Pour the dough mixture on to a non-stick silicone mat or parchment paper (I prefer the silicone mat because it sticks to the counter top and don’t budge when you are rolling out the dough)
Split the dough into two different portions. Place one of the portions back in the warm saucepan until you are ready to roll it.
Gently roll the warm dough out into a rectangle shape. Then set it aside.
Grab the other warm dough portion and roll it out into a rectangle shape. This dough rolls nicely but seems to be a bit sticky at times. If that happens, you can sprinkle a very small amount of coconut flour onto the dough to prevent sticking.
Now that you have two large rectangles shaped dough spreads, you can add whatever filling you want into these hot pockets. I tend to use leftover meat portions in mine. I added hamburger meat, mozzarella cheese, and a few jalapenos to one of them. I added hamburger meat, mozzarella cheese and a small amount of spaghetti sauce to the other. Both turned out amazing! Get creative with the filling! Next time I think I will add pepperoni, sausage, and cheese with a small amount of spaghetti sauce. Please come back and tell me what you create because I am always up for a bit of variety and new ideas too.
Slice your Pickles in half, and gut out the seedy section in the middle using a teaspoon.
Pat the Pickles dry in all around with a paper towel to remove excess moisture.
In a Large Mixing Bowl combine the Cream Cheese, Cheddar Cheese, Chives, and Red Pepper Flakes, and blend with a hand mixer for about 1 minute.
Fill the middle of the pickles with the Cream Cheese Mixture, I find this easiest to do by hand, but feel free to use a pastry bag if you want to get fancy.
On a Large Baking Sheet cover it with Aluminum Foil, and a Wire Baking Rack. This will all allow for even cooking and easy cleanup later. If you don’t have a baking rack you wont really get the bottoms of the poppers equally crispy, but they will still turn out okay.
Wrap the pickles in bacon in a spiral manner and place onto the Baking Rack.
Bake in the oven at 400*F for about 35-40 minutes, but this will vary depending on how long it takes for your particular bacon to crisp up. I use Kirkland Signature Bacon from Costco, which is rather thick and that may add to the baking time in my case.
Remove from the oven and allow to cool on the counter for about 5 minutes before serving.
Pair with your favorite dipping sauces.
SPECIAL NOTE: Go wild with this one and experiment with different ingredients in the Cream Cheese mixture.
