Air Fryer Jalapeño Popper Hot Pockets

Jalapeño Popper Hot Pockets [06:01]

1. Prepare the chicken: Cook 1 lb of chicken tenders seasoned with ranch dip mix. Once cooked, chop into small pieces [06:03].
2. Roast the jalapeños: Spray two jalapeños with non-stick cooking spray and air fry at 400°F for 5-7 minutes. Pull out the top stem, slice in half, and dice [06:06].
3. Prepare the filling: In a bowl, combine 150g of plain non-fat Greek yogurt, 3 light Laughing Cow cheese wedges, the diced roasted jalapeños, 1/4 packet of ranch seasoning, 42g of 2% Colby Jack cheese, the cooked diced chicken, 50g of sweet corn, black beans, and 50g of pico de gallo. Mix thoroughly [06:13].
4. Assemble the pockets: Take 8 slices of low-calorie bread. Brush egg whites on the edges of one slice, place the filling in the center, and cover with another slice. Press the edges to seal and crimp with a fork. Slice off any excess bread [06:23].
5. Air fry: Place in the air fryer and spray with non-stick cooking spray. Air fry at 400°F for 4-5 minutes until golden brown [06:33].