NUTRITION

SERVINGS

INGREDIENTS

4 oz Cooked shredded chicken breast

6 large Jalapeño peppers

2 tbsp Cream cheese

1 oz Sharp cheddar cheese

0.25 cup Plain Greek yogurt

1 tsp Chipotle peppers in adobo

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh lime juice

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Slice the jalapeño peppers in half lengthwise and use a spoon to carefully scrape out the seeds and membranes.

• 3

  In a medium mixing bowl, combine the shredded chicken, cream cheese, shredded cheddar, garlic powder, onion powder, salt, and pepper.

• 4

  Spoon the chicken mixture evenly into the jalapeño halves and place them cut-side up on the prepared baking sheet.

• 5

  Bake for 15 to 18 minutes until the peppers are tender and the cheese topping is golden and bubbly.

• 6

  While the peppers bake, whisk together the Greek yogurt, minced chipotle peppers, lime juice, and chopped cilantro in a small bowl.

• 7

  Remove the poppers from the oven and serve immediately with the chilled chipotle ranch dip.