PSA: Head's up - sign up very soon because we have limited space left at our Italian Summer Yoga Retreat. If online is more your jam, we now have video bundles available for all levels. Don't forget that you'll get a free gift when you screenshot your review of our app to Lauren. Our Summer YBC Mantra Box is now available for pre order! And lastly, our book, Namaslay, is available for pre order as well. Thanks for the support!
Today Lauren is bringing us a delicious recipe for Sweet and Spicy Jalapeno Poppers. Hope you love! PS - Check out our other side dishes and spreads! And don't forget that you can always share you favorite recipes on our yoga forum! xo Candace
I’m a sucker for most things spicy. When I was in college, Jalapeño poppers were my go-to appetizer (heck, sometimes I’d order them as my meal! #noshame). As i’ve grown older, my stomach just can’t handle all of the fried and overly processed foods the way it used to. The thought of abandoning my beloved poppers was just out of the question entirely so I set out on a journey to make a healthier - but still delicious - substitution to my favorite guilty pleasure.
What you’ll need:
- Jalapeño Peppers
- Pre-Cooked Chicken, diced
- Tomatoes, diced
- Red onion, diced
- Pineapple, crushed
- Cilantro, chopped
- Salt & Pepper
*Pre-heat the oven to 450 degrees
Slice your peppers in half and remove the seeds. Tip: you might want to wear gloves for this because touching your face after handling hot peppers isn’t any fun for anyone #trustme.
In a small bowl toss together the diced chicken and shredded cheese. Fill the peppers ¾ full and place in the freezer for a few minutes (5-10)
In a separate mixing bowl add your diced onions, tomatoes, pineapple, cilantro, salt/pepper and lime juice. Mix until all the flavors are well blended. If you like a little heat like I do, toss in a few Jalapeño seeds to spice things up a bit. This is going to act as your Pico De Gallo topping.
Take the peppers out of the freezer and pop them into the oven for about 10-15 minutes, or until the cheese starts to brown. Remove from the oven, top with your pico de gallo and serve!