YOUR SOLIN GENERATED RECIPE
Baked Jalapeño Poppers with Bacon
Oven-baked jalapeños stuffed with a savory chicken and cheddar filling, wrapped in crispy bacon for a smoky and satisfying bite.
INGREDIENTS
3 oz cooked shredded chicken breast
6 large jalapeño peppers
0.25 cup nonfat Greek yogurt
1 oz cream cheese
0.5 oz shredded sharp cheddar cheese
3 slice center-cut bacon
0.25 tsp garlic powder
0.25 tsp onion powder
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Slice the jalapeño peppers in half lengthwise and use a small spoon to carefully scrape out the seeds and membranes.
In a medium mixing bowl, combine the shredded chicken, Greek yogurt, cream cheese, cheddar cheese, garlic powder, onion powder, sea salt, and black pepper until smooth.
Spoon the chicken mixture into each jalapeño half, pressing down slightly to ensure they are well-filled.
Cut each slice of center-cut bacon in half and wrap one piece tightly around the middle of each stuffed jalapeño.
Place the poppers on the prepared baking sheet and bake for 20 to 25 minutes until the bacon is crispy and the peppers are tender.