Macros for whole batch Chicken Jalapeño Popper Filling:
31g Carbs, 15g Fat, 141g Protein
Macros for each Jalapeño Popper Hot Pocket:
244 Cals, 26g Carbs, 4g Fat, 26g Protein
Ingredients for Jalapeño Popper Filling:
1lb Chicken Tenders
½ Packet Ranch Dip Mix
150g Plain Non Fat Greek Yogurt
3 Light Laughing Cow Cheese Wedges
2 Jalapeños
42g 2% Colby Jack Cheese
75g Black Beans
50g Sweet Corn
50g Pico (optional. Had some homemade leftovers so threw them in there)
Rest of ingredients for hot pockets:
8 Slices Low Calorie Bread (I used Natures Own Butterbread)
50g Egg Whites
Non Stick Cooking Spray
Directions:
1.) Season and cook your chicken tenders with 1/4th of the ranch dip seasoning mix. I went air fryer for 9 minutes on 400 degrees F. Looking for 165 internal temp. Let set for about 10 minutes and then chop into small pieces.
2.) Then add your 2 jalapeños in your air fryer and spray with non stick cooking spray. Air fry on 400 degrees F for 5-7 minutes to roast them. Then once those are done, take seeds out and dice them up.
3.) Now to put together the jalapeño popper dip. Add all your ingredient into your bowl (including 1/4th packet ranch dip mix) and mix. Super simple.
4.) Then for the hot pockets, get 8 slices of your bread. You’ll have enough of the dip for 6 hot pockets but I only made 4. Lay down one slice and generously brush egg whites on the edges. Then add your jalapeño popper filling to filling to middle.
5.) Now take another slice of bread and brush egg whites on the edges. Then add that slice face down on top of the bottom slice. Then brush more egg whites on the edges. Press down the edges with your fingers. Then crimp with a fork and slice off the extra with a pizza cutter.
6.) Add your hot pockets to your air fryer and air fry on 400 degrees F for 4-5 minutes or until golden. Then enjoy!