YOUR SOLIN GENERATED RECIPE
Baked Jalapeño Poppers with Ranch
Oven-baked jalapeño halves stuffed with a creamy, protein-packed chicken and cheddar filling, served with a zesty ranch drizzle for a satisfying crunch.
INGREDIENTS
4.5 oz Cooked chicken breast, shredded
4 medium Jalapeño peppers
0.25 cup Nonfat Greek yogurt
1 tbsp Neufchatel cream cheese
0.5 oz Sharp cheddar cheese, shredded
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.25 tsp Dried dill
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Olive oil
2 cup Mixed baby greens
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice each jalapeño in half lengthwise and use a small spoon to scrape out the seeds and white membranes.
In a medium mixing bowl, combine the shredded chicken, Greek yogurt, cream cheese, cheddar cheese, garlic powder, onion powder, dried dill, sea salt, and black pepper until well incorporated.
Spoon the chicken mixture into the jalapeño halves, pressing down slightly to ensure they are well-filled.
Place the stuffed peppers on the prepared baking sheet and bake for 15 to 18 minutes, or until the peppers are tender and the tops are lightly golden.
While the peppers bake, toss the mixed baby greens with olive oil in a small bowl.
Serve the warm jalapeño poppers immediately over the bed of greens.