Name: Baked Jalapeño Poppers with Chipotle Ranch
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 medium Jalapeño peppers; 8 oz Ground turkey; 0.25 cup Plain Greek yogurt; 1 slice Pasture-raised bacon; 0.5 tbsp Avocado oil; 0.25 tsp Garlic powder; 0.25 tsp Onion powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Chipotle peppers in adobo sauce; 0.5 tsp Dried dill; 0.5 tsp Lime juice

Baked Jalapeño Poppers with Chipotle Ranch

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Baked Jalapeño Poppers with Chipotle Ranch

Fresh jalapeños stuffed with savory ground turkey and baked until tender, served with a creamy, smoky chipotle ranch dip that provides a cooling contrast.

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NUTRITION

Protein

67.7g

Fat

42.0g

Carbs

12.1g

SERVINGS

1 serving

INGREDIENTS

6 medium Jalapeño peppers

8 oz Ground turkey

0.25 cup Plain Greek yogurt

1 slice Pasture-raised bacon

0.5 tbsp Avocado oil

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Chipotle peppers in adobo sauce

0.5 tsp Dried dill

0.5 tsp Lime juice

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Slice the jalapeños in half lengthwise and use a spoon to carefully scrape out the seeds and membranes.
3
Heat the avocado oil in a skillet over medium heat and sauté the ground turkey until fully browned.
4
Season the turkey with garlic powder, onion powder, sea salt, and black pepper while cooking.
5
In a separate small pan, crisp the bacon slice until golden, then drain and finely crumble it.
6
Fill each jalapeño cavity with the seasoned turkey and sprinkle the bacon crumbles on top.
7
Bake for 15 to 18 minutes until the peppers are tender and the tops are slightly crisp.
8
Prepare the ranch by whisking the Greek yogurt, chipotle peppers, dried dill, and lime juice in a small bowl.
9
Serve the hot poppers immediately with the smoky chipotle ranch for dipping.