Preheat oven to 425 F.

Slice the jalapeños in half.

Remove the seeds, then place onto a baking sheet.

Cut half of the mozzarella into 6 slices, then place onto each of the jalapeños.

In a mixing bowl, mix the cream cheese and the rest of the mozzarella (shredded).

Add the pesto and mix until well combined.

Divide the pesto and cheese mixture into 6, then place onto each of the jalapeños.

Bake for 12 - 15 minutes.

This recipe makes 6 Keto Pesto Poppers