YOUR SOLIN GENERATED RECIPE
Baked Jalapeño Poppers with Bacon
Jalapeños stuffed with a creamy chicken and cheddar filling, baked until bubbly and topped with crispy, savory bacon bits.
INGREDIENTS
4 large Jalapeños
2 oz Cooked chicken breast
2 tbsp Neufchatel cheese
0.25 cup Plain Greek yogurt
1 oz Sharp cheddar cheese
2 slices Nitrate-free 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.
Slice the jalapeños in half lengthwise and use a small spoon to carefully scrape out the seeds and membranes.
In a small skillet, cook the bacon over medium heat until it reaches a perfect crispiness, then drain on paper towels and crumble into small bits.
In a medium mixing bowl, combine the shredded cooked chicken breast, Neufchatel cheese, Greek yogurt, shredded cheddar cheese, garlic powder, onion powder, sea salt, and black pepper.
Stir the mixture until well combined and creamy.
Spoon the chicken and cheese mixture generously into each jalapeño half, pressing down slightly to ensure they are full.
Arrange the stuffed jalapeños on the prepared baking sheet and sprinkle the crumbled bacon evenly over the top of each one.
Bake for 15 to 20 minutes, or until the jalapeños are tender and the cheese filling is golden and bubbly.
Remove from the oven and let cool for 5 minutes before garnishing with freshly chopped chives and serving warm.