YOUR SOLIN GENERATED RECIPE
Baked Jalapeño Poppers with Bacon
Jalapeño halves stuffed with a creamy chicken and cheddar filling, topped with crispy bacon and baked until the peppers are tender and bubbling.
INGREDIENTS
5 medium Jalapeño peppers
4 oz Chicken breast
0.25 cup Greek yogurt
1 tbsp Cream cheese
1 oz Sharp cheddar cheese
2 slices Bacon
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.13 tsp Smoked paprika
0.13 tsp Sea salt
0.13 tsp Black pepper
1 tbsp Fresh chives
PREPARATION
Preheat your oven to 400°F and line a 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 white membranes.
In a medium mixing bowl, combine the cooked shredded chicken breast, Greek yogurt, softened cream cheese, shredded cheddar, garlic powder, onion powder, smoked paprika, sea salt, and black pepper.
Spoon the chicken and cheese mixture into each jalapeño half, pressing firmly to ensure they are well-filled.
Chop the cooked bacon into small bits and press them into the top of the filling on each pepper.
Arrange the stuffed peppers on the prepared baking sheet and bake for 15 to 18 minutes until the peppers are tender and the filling is hot.
Remove from the oven and sprinkle with freshly chopped chives before serving while warm.