Chicken Elote Jalapeno Poppers

Chicken Elote Jalapeño Poppers with Greek Yogurt

Servings: 4 (16 halves)

Ingredients

• 8 large jalapeños, halved lengthwise and seeded

• 2 cups cooked shredded chicken

• 1 cup plain Greek yogurt (2% or whole milk works best)

• 1 cup roasted or grilled corn (fresh, frozen, or canned)

• ½ cup shredded cheddar or Monterey Jack cheese

• ¼ cup crumbled cotija or feta (optional, for authentic elote flavor)

• 2 cloves garlic, minced

• 1 teaspoon chili powder

• ½ teaspoon smoked paprika

• ½ teaspoon cumin

• Juice of ½ lime

• Salt and black pepper, to taste

• Fresh cilantro, chopped (optional)

Topping

• 2 tablespoons extra shredded cheese

• Extra cotija or feta

• Chili powder or tajín

• Chopped cilantro

• Lime wedges

Instructions

1. Preheat the oven to 400°F (200°C).

2. Arrange the jalapeño halves on a parchment-lined baking sheet.

3. In a bowl, mix together:

   • Greek yogurt

   • Shredded chicken

   • Corn

   • Cheddar

   • Garlic

   • Chili powder

   • Smoked paprika

   • Cumin

   • Lime juice

   • Salt and pepper

4. Spoon the filling generously into each jalapeño half.

5. Sprinkle with the extra shredded cheese.

6. Bake for 18–22 minutes, until the peppers soften and the tops are golden or airfry at 400F for 10 minutes.

7. Garnish with cotija or feta, cilantro, an extra squeeze of lime, and a dusting of chili powder or tajín.

Optional Add-Ins

• Diced green onions

• Chopped bacon

• Diced avocado (add after baking)

• A few dashes of hot sauce

• Crushed tortilla chips for crunch

Approximate Nutrition (2 stuffed halves)

• Calories: ~220

• Protein: ~22 g

• Carbohydrates: ~8 g

• Fat: ~11 g

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