YOUR SOLIN GENERATED RECIPE
Baked Jalapeño Poppers with Bacon
Jalapeños stuffed with a protein-packed chicken and Greek yogurt filling, topped with crispy bacon and baked until the cheese is bubbly and golden.
INGREDIENTS
6 medium Jalapeños
4 oz Cooked shredded chicken breast
2 tbsp Cream cheese
0.25 cup Plain non-fat Greek yogurt
0.5 oz Sharp cheddar cheese
2 slices Center-cut bacon
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.25 tsp Smoked paprika
0.13 tsp Sea salt
0.13 tsp Black pepper
1 tsp Fresh chives
PREPARATION
Preheat oven to 400°F and line a baking sheet with parchment paper.
Slice the jalapeños in half lengthwise and use a spoon to scrape out the seeds and membranes.
In a medium bowl, combine the shredded chicken, cream cheese, Greek yogurt, garlic powder, onion powder, smoked paprika, salt, and pepper.
Stir in half of the shredded cheddar cheese until the mixture is well combined.
Fill each jalapeño half generously with the chicken mixture and place them on the prepared baking sheet.
Sprinkle the remaining cheddar cheese and the crumbled bacon over the top of each pepper.
Bake for 15-20 minutes until the peppers are tender and the cheese is melted and bubbly.
Remove from the oven and garnish with fresh chives before serving.