YOUR SOLIN GENERATED RECIPE
Chicken Jalapeño Poppers with Ranch Dip
Roasted jalapeño halves stuffed with savory ground chicken and melted sharp cheddar, served with a creamy, zesty Greek yogurt ranch dip.
INGREDIENTS
4 large jalapeños
4 oz ground chicken breast
1 tbsp neufchatel cheese
0.25 cup plain non-fat greek yogurt
0.5 oz sharp cheddar cheese
1 tsp olive oil
0.25 tsp garlic powder
0.25 tsp onion powder
0.25 tsp dried dill
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
Slice the jalapeños in half lengthwise and use a spoon to carefully scrape out the seeds and membranes.
Heat the olive oil in a small skillet over medium heat and sauté the ground chicken until fully cooked and browned.
In a mixing bowl, combine the cooked chicken, Neufchatel cheese, 2 tablespoons of the Greek yogurt, shredded cheddar, and half of the spices.
Fill each jalapeño cavity generously with the chicken and cheese mixture and arrange them on the baking sheet.
Bake for 15 to 18 minutes until the peppers are tender and the cheese topping is golden and bubbling.
Whisk the remaining Greek yogurt with the rest of the garlic powder, onion powder, dill, salt, and pepper to create the ranch dipping sauce.