Jalapeño pepper(s)- 10 large, about 3 1/2 to 4 inches long each
Neufchâtel cheese- 4 oz, softened
Light blue cheese salad dressing- 2 Tbsp
Hot sauce-2 Tbsp
Cooked skinless boneless chicken breast(s)- 5 oz, finely chopped
Uncooked scallion(s)1 -¼ cup(s), chopped
Smoked paprika- ¼ tsp
- Preheat the oven to 375°F. Line a large sheet pan with parchment paper. Cut each pepper in half lengthwise; scoop out the seeds and membranes and discard. Arrange the pepper halves cut side up on the pan.
- In a medium bowl, combine the Neufchatel, blue cheese dressing, and hot sauce, stirring until smooth; stir in the chicken and scallions. Spoon the filling evenly into the pepper halves; sprinkle evenly with the smoked paprika. Bake at 375°F until the filling is heated through and the peppers are crisp-tender, 15 to 18 minutes.
- Serving size: 1 jalapeño popper 1 ww point