This user-submitted request is usually packed with calories. Chef Josh makes a few changes to put jalapeño poppers back on the menu.
Makes about 40 jalapeño poppers.
20 jalapeño peppers, sliced in half long ways and deseeded
8 ounces fat-free cream cheese
1 ½ cups shredded reduced fat cheddar cheese
1 ½ cups shredded chicken
½ cup turkey bacon, cooked, chopped fine
2 plum tomatoes, diced small
¼ cup red onion, minced
1 clove garlic, minced
½ cup roasted red pepper, diced
¼ cup Sweet Baby Ray’s BBQ sauce
Pinch salt and pepper
- Place the jalapeño halves inside facing up to be filled and preheat the oven to 400 degrees.
- In a mixing bowl place remaining ingredients, reserving ½ cup cheddar cheese to sprinkle atop of the jalapeños after being filled.
- Using paddle attachment mix all ingredients together until well combined. Scoop about 1-2 tablespoons of mixture atop of each jalapeño.
- Sprinkle with cheese and bake in the oven for 20-30 minutes, until golden brown.
Compare to original recipe: