YOUR SOLIN GENERATED RECIPE
Baked Jalapeño Poppers with Bacon
Jalapeño halves stuffed with a creamy chicken and cheddar filling, wrapped in crispy bacon and baked until the peppers are tender and vibrant.
INGREDIENTS
4 large Jalapeño peppers
3.5 oz Cooked shredded chicken breast
0.25 cup Nonfat plain Greek yogurt
0.5 oz Sharp cheddar cheese
1 slice Center cut bacon
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh chives
PREPARATION
Preheat your oven to 400°F (200°C) and line a rimmed 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.
In a medium mixing bowl, combine the shredded chicken, Greek yogurt, shredded cheddar cheese, garlic powder, onion powder, sea salt, and black pepper until well incorporated.
Fill each jalapeño cavity generously with the chicken and cheese mixture, pressing it down to ensure it stays in place.
Cut each slice of bacon in half crosswise to create eight shorter strips of bacon.
Wrap one half-strip of bacon tightly around the center of each stuffed jalapeño, securing it with a toothpick if the bacon feels loose.
Arrange the poppers on the prepared baking sheet and bake for 20 to 25 minutes until the bacon is golden and crisp.
Remove from the oven and let rest for 5 minutes before garnishing with finely chopped fresh chives and serving.