YOUR SOLIN GENERATED RECIPE
Spicy Baked Jalapeños Stuffed with Creamy Chicken
Indulge in these spicy baked jalapeños filled with a tangy, creamy chicken mixture. The lean chicken breast is blended with nonfat Greek yogurt, a hint of reduced-fat cream cheese, and a sprinkle of shredded cheddar for richness, while a drizzle of olive oil enhances the savory depth. Perfect for a satisfying, nutrient-packed meal that balances a spicy kick with creamy comfort.
INGREDIENTS
4 oz Chicken Breast
3 Jalapeño Peppers
2 Tbsp Nonfat Greek Yogurt
1 Tbsp Reduced-Fat Cream Cheese
1/4 cup Reduced-Fat Shredded Cheddar Cheese
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Slice the tops off the jalapeño peppers and remove the seeds and membranes to reduce heat, taking care to keep the peppers intact for stuffing.
Cook the chicken breast either by baking or grilling until it reaches an internal temperature of 165°F, then dice into small pieces.
In a mixing bowl, combine the diced chicken, Greek yogurt, cream cheese, shredded cheddar, a drizzle of olive oil, and a pinch of salt and pepper. Stir until the mixture is creamy and well combined.
Stuff each jalapeño with the creamy chicken mixture, pressing the filling in firmly.
Place the stuffed jalapeños on a baking tray lined with parchment paper and bake for 15-20 minutes, or until the peppers are tender and the filling is heated through.
Remove from the oven and let cool slightly before serving.