Low Sodium Baked Buffalo Chicken Jalapeño Poppers

Total time45 min

Prep time20 min

Cook time25 min

Low Sodium Baked Buffalo Chicken Jalapeño Poppers

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Ingredients

6 servings

For the poppers

6 large jalapeños, halved lengthwise and seeded
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1 tbsp avocado oil

For the filling

1 ½ cups cooked chicken breast, shredded
4 oz cream cheese, softened
¼ cup hot sauce (such as frank's redhot)
1 tsp garlic powder
½ tsp smoked paprika
¼ tsp ground black pepper
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the glaze

2 tbsp hot sauce (such as frank's redhot)
1 tbsp raw honey
1 tsp avocado oil

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
1 tbsp fresh lime juice (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
2
Arrange the jalapeño halves cut-side up on the prepared baking sheet. Brush the inside and outside of each half lightly with the 1 tbsp avocado oil.

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