YOUR SOLIN GENERATED RECIPE
Chicken and Jalapeño Poppers with Cream Cheese
Oven-roasted jalapeño halves stuffed with a creamy, protein-packed chicken and cheddar filling that emerges bubbly and golden from the heat.
INGREDIENTS
5 oz cooked shredded chicken breast
2 tbsp light cream cheese
0.75 oz shredded sharp cheddar cheese
6 whole jalapeño peppers
1 tsp olive oil
0.25 tsp garlic powder
0.25 tsp onion powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
PREPARATION
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
Slice each jalapeño pepper in half lengthwise and use a small spoon to carefully scrape out the seeds and the spicy white membranes.
In a medium mixing bowl, combine the shredded cooked chicken, light cream cheese, shredded cheddar, garlic powder, onion powder, sea salt, and black pepper.
Stir the filling mixture vigorously until the chicken is completely coated and the cheeses are well incorporated.
Spoon the chicken and cheese mixture into each jalapeño half, pressing firmly to ensure the filling is packed tightly into the cavity.
Lightly brush the exterior skin of each stuffed jalapeño with olive oil and arrange them filling-side up on the prepared baking sheet.
Bake for 15 to 18 minutes until the peppers are tender to the touch and the protein filling is golden brown and bubbly.
Remove from the oven and let the poppers cool for two minutes before garnishing with freshly chopped chives and serving warm.