NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

6 large jalapeño peppers

1 tbsp cream cheese

0.5 oz cheddar cheese

0.25 cup Greek yogurt

1 tsp chipotle peppers in adobo sauce

0.5 tsp garlic powder

0.5 tsp onion powder

1 tsp lime juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Slice the jalapeño peppers in half lengthwise and use a spoon to carefully remove the seeds and white membranes.

• 3

  In a medium bowl, combine the shredded cooked chicken breast, cream cheese, shredded cheddar, half of the garlic powder, and half of the onion powder.

• 4

  Fill each jalapeño half generously with the chicken and cheese mixture and place them on the prepared baking sheet.

• 5

  Bake for 15 to 18 minutes until the peppers are tender and the cheese filling is golden and bubbly.

• 6

  While the poppers roast, whisk together the Greek yogurt, chipotle in adobo, lime juice, remaining garlic powder, remaining onion powder, sea salt, and black pepper in a small bowl.

• 7

  Remove the poppers from the oven, garnish with fresh cilantro, and serve immediately with the chipotle ranch dip.