YOUR SOLIN GENERATED RECIPE
Jalapeño Poppers with Chipotle Drizzle
Roasted jalapeño halves filled with savory ground turkey and melted sharp cheddar, finished with a smoky and creamy chipotle yogurt drizzle.
INGREDIENTS
6 oz Ground turkey (93% lean)
6 medium Jalapeño peppers
0.25 cup Plain Greek yogurt
1 oz Sharp cheddar cheese
1 tsp Chipotle peppers in adobo sauce
1 tbsp Plain Greek yogurt
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Olive oil
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Slice each jalapeño in half lengthwise and use a small spoon to carefully scrape out the seeds and white membranes.
Heat the olive oil in a skillet over medium-high heat and sauté the ground turkey until it is fully browned and crumbled.
Stir the garlic powder, onion powder, sea salt, and black pepper into the turkey, then remove the skillet from the heat.
Transfer the cooked turkey to a mixing bowl and fold in the 0.25 cup of Greek yogurt and shredded sharp cheddar cheese until well combined.
Spoon the turkey mixture into each jalapeño half, pressing down slightly to ensure they are packed full.
Arrange the stuffed peppers on the prepared baking sheet and roast for 12 to 15 minutes until the peppers are tender.
In a small ramekin, whisk together the remaining 1 tablespoon of Greek yogurt and the chipotle peppers in adobo sauce.
Drizzle the smoky chipotle sauce over the hot poppers and serve immediately while the cheese is still melty.