Crispy Jalapeño Popper Pockets
Delicious low-calorie jalapeño popper pockets with chipotle honey mustard sauce.
Ingredients
- 170g Plain Non Fat Greek Yogurt (FAGE)
- 113g 2% Cottage Cheese (Good Culture)
- 63g Honey Mustard
- 22g Pickle Juice
- 30g Water
- 4 Chipotle Peppers in Adobo
- ½ tsp Sea Salt
- ¼ tsp Black Pepper
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- ½ tsp Smoked Paprika
- 16oz Chicken Tenders
- Cajun Seasoning
- 2 Jalapeños (roasted)
- 150g Plain Non Fat Greek Yogurt
- 3 Light Laughing Cow Cheese Wedges
- 1/4th Packet Ranch Dip Mix (about 8-10g)
- 42g Part Skim Mozzarella
- 60g Black Beans
- 60g Corn
- 60g Pico
- 8 Low Carb Tortillas
- 10g All Purpose Flour
- Cooking Spray
Instructions
- Add all your sauce ingredients into a small blender and blend until smooth. Store in the fridge.
- Season the chicken tenders with Cajun seasoning and air fry at 400 degrees F for 9-10 minutes.
- Roast the jalapeños in the air fryer at 400 degrees F for 5-7 minutes. Remove the stem and seeds and dice into small pieces.
- Combine Greek yogurt, Laughing Cow cheese wedges, jalapeños, and ranch dip mix. Mix in mozzarella, chicken, black beans, corn, and pico.
- Cut the tortilla in half, create pockets by folding, and use the filling to stuff the pockets. Use a paste made from flour and water as a sealant.
- Spray the pockets with non-stick cooking spray and sprinkle with garlic powder. Air fry at 400 degrees F for 4-5 minutes until golden.
Recipe Source: “https://www.instagram.com/reel/DND5teMszYj/?igsh=MWNkZWluYTdrbDAxYg%3D%3D"