YOUR SOLIN GENERATED RECIPE
Baked Jalapeño Poppers with Bacon
Spicy jalapeños halved and stuffed with a creamy chicken and cheddar filling, topped with crispy bacon and baked until golden and bubbling.
INGREDIENTS
4 large Jalapeño peppers
3 oz Cooked chicken breast
2 tbsp Neufchâtel cheese
0.25 cup Plain Greek yogurt
1 oz Sharp cheddar cheese
1 slice Center-cut bacon
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.13 tsp Sea salt
0.13 tsp Black pepper
1 tbsp Fresh chives
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
Slice the jalapeño peppers in half lengthwise. Use a small spoon to carefully scrape out the seeds and white membranes to control the heat level.
In a medium mixing bowl, combine the shredded cooked chicken breast, softened Neufchâtel cheese, Greek yogurt, shredded cheddar cheese, garlic powder, onion powder, sea salt, and black pepper. Stir until well combined.
Spoon the chicken and cheese mixture evenly into the hollowed-out jalapeño halves, pressing down slightly to pack the filling.
Cook the bacon slice until crispy, then crumble it into small bits. Sprinkle the bacon crumbles over the top of each stuffed pepper.
Place the peppers on the prepared baking sheet and bake for 15 to 18 minutes, or until the peppers are tender and the cheese filling is golden and bubbling.
Remove from the oven and let cool for 5 minutes. Garnish with chopped fresh chives and serve warm.