YOUR SOLIN GENERATED RECIPE
Crispy Jalapeño Poppers with Cream Cheese
Lean ground turkey and creamy cheese fill spicy jalapeño halves, baked until the almond flour topping turns perfectly golden and crisp.
INGREDIENTS
6 oz ground turkey
4 large jalapeño peppers
1 oz light cream cheese
0.25 cup non-fat Greek yogurt
0.5 oz sharp cheddar cheese
0.25 tsp garlic powder
0.25 tsp onion powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
1 tbsp almond flour
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a non-stick skillet over medium heat, cook the ground turkey until fully browned and crumbled, then set aside to cool slightly.
Slice the jalapeño peppers in half lengthwise and use a spoon to carefully scrape out the seeds and white membranes.
In a medium mixing bowl, combine the cooked turkey, light cream cheese, Greek yogurt, shredded cheddar, garlic powder, onion powder, sea salt, and black pepper until well incorporated.
Spoon the turkey and cheese mixture into the jalapeño halves, pressing down firmly to pack the filling.
Sprinkle the almond flour and finely chopped chives over the top of each stuffed pepper to create a crust.
Place the peppers on the prepared baking sheet and bake for 15 to 18 minutes until the jalapeños are tender and the topping is golden brown.