JALAPENO POPPER CHICKEN
This Jalapeno Popper Chicken features juicy, perfectly cooked chicken breasts smothered by a melty trio of cheeses speckled with bits of thick-cut bacon and diced jalapenos. It's a crowd-pleasing chicken dinner that's also gluten-free, low-carb, and even keto-approved!
Provided by Kelly Anthony
Categories Dinner Main Course
Time 55m
Number Of Ingredients 12
Steps:
- Preheat the oven to 375°F and have ready a 9x13" baking dish.
- Place the chicken breasts in a ziptop bag (or sandwich in between two sheets of wax paper) and pound them out one at a time using a rolling pin or mallet. Begin at the thick end, and continue until the chicken is of even thickness, about a 1/2" thick.
- Pat the chicken dry with paper towels and transfer a work surface. Drizzle the chicken with the oil and season evenly with salt, pepper, garlic powder, and onion powder. Rub all over to adhere. Set aside.
- Place a skillet over medium-high heat and bring to temperature. Add the bacon and cook for about 6-8 minutes, stirring often. Transfer the bacon to a paper towel-lined plate.
- Add the chicken to the skillet (taking care not to overcrowd the pan and cooking in batches as needed) and sear for 3 minutes on one, then flip, and cook 2 minutes more. Transfer the chicken to the casserole dish and set aside.
- Add the diced jalapeños to the pan and sauté for 3 minutes, stirring often.
- Transfer the softened jalapenos, along with the bacon to a medium-sized mixing bowl. Add the cream cheese, 1/2 cup of Monterey Jack cheese, 1/4 cup of Cheddar, and the egg. Use a handheld mixer at medium-high speed (or a whisk) to mix the ingredients.
- Divide the mixture (about 2 large dollops) evenly over the tops of the chicken breasts. Top with the remaining 1/4 cup of Monterey Jack and 1/4 cup of Cheddar. Bake for 25 minutes, or until the chicken is completely cooked through. Serve and enjoy!
Nutrition Facts : Calories 601 kcal, Carbohydrate 3 g, Protein 63 g, Fat 36 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 243 mg, Sodium 1446 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 19 g, ServingSize 1 serving
BACON-WRAPPED JALAPEñO POPPER CHICKEN
Here are all the good foods -- jalapeño poppers, cheese, bacon -- rolled up into dinner. Cooking it on the grill gets the bacon crispy while the cheese stays gooey and melted on the inside.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Wear gloves to protect your hands and use a small paring knife to cut the stem-end off the jalapeño; you should see the white ribs attached to the walls of the jalapeño. Use the paring knife to remove the ribs from the walls. Make a cut down the length of the jalapeño from the top to the tip. Carefully, without breaking the jalapeño in half, scrape out the ribs and seeds. Transfer to a microwave-safe bowl, add 3 tablespoons water, cover tightly with plastic wrap and microwave on high power until the jalapeños turn olive green and are lightly softened but are still firm and hold their shape, 2 to 3 minutes. Let cool.
- Stuff each cooled jalapeño with a piece of cream cheese; squeeze the walls around the cream cheese to force out any air pockets and to seal the jalapeño walls together.
- Mix together the cumin, 1 tablespoon salt and 1/2 teaspoon pepper in a small bowl. Pound the chicken lengthwise down the breast to make a rectangular 1/4-inch-thick cutlet. Sprinkle with a quarter of the seasoned salt. Repeat with the remaining chicken and seasoned salt.
- With one of the narrow ends of the chicken facing you, lay a piece of Colby Jack cheese at the bottom of the cutlet. Place 1 stuffed jalapeño crosswise on top of the cheese about 2 inches from the bottom. Tightly roll up the chicken and the cheese around the jalapeño, folding in the sides as you roll. Repeat with the remaining chicken and jalapeños.
- Lay 5 strips of bacon on a clean work surface so that the strips are slightly overlapping (about 1/4-inch) and are wide enough to completely cover a chicken roll. Place 1 chicken roll at the bottom of the bacon blanket. Wrap the bacon tightly over the chicken roll. Repeat with the remaining bacon and chicken rolls.
- Prepare a grill for indirect grilling and heat to medium-high heat.
- Place the chicken rolls, bacon seam-side down, on the cooler side of the grill. Cover and cook until the bacon is beginning to brown and the cheese is beginning to melt and ooze from the sides, 15 to 20 minutes. Transfer the chicken rolls to the hot side of the grill and cook until lightly charred, 1 to 2 minutes per side. Let cool 10 minutes before serving.
JALAPEñO POPPER CHICKEN
Steps:
- Gather the ingredients. Preheat oven to 375 F and cover a baking sheet with nonstick foil. Set aside.
- In a large bowl, combine cream cheese, Mexican cheese blend, chopped bacon, and minced jalapeño.
- Using a sharp knife, cut chicken breasts horizontally until almost butterflied (creating a pocket in the center), then scoop 1/4 cup cream cheese jalapeño mixture into the center of each chicken breast.
- If necessary, use a toothpick to keep filling in.
- In a shallow bowl combine the flour, salt, and pepper.
- Beat the eggs and place in a second shallow bowl.
- In a third shallow bowl, combine the panko breadcrumbs with the taco seasoning.
- Dredge each stuffed chicken breast in the flour mixture, shaking off the excess.
- Then, dip each chicken breast in the beaten egg.
- Finally, coat the chicken breast with the breadcrumb mixture. Press to adhere.
- Place the coated chicken breasts onto the prepared baking sheet.
- Place baking sheet in oven and bake until chicken is cooked through, about 30 minutes. Enjoy!
Nutrition Facts : Calories 561 kcal, Carbohydrate 30 g, Cholesterol 241 mg, Fiber 2 g, Protein 54 g, SaturatedFat 10 g, Sodium 946 mg, Sugar 3 g, Fat 24 g, UnsaturatedFat 0 g
TAYLOR'S JALAPENO POPPERS
If you own a barbecue joint like I do, you pretty much dream about barbecue in your sleep. Jalapeno poppers are also one of my favorite appetizers, and this recipe is a great way to combine those foods. They're very popular on the menu at my restaurant. Try your own variation by stuffing the peppers with cooked chicken or beef. -Taylor Hicks, Birmingham, Alabama
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cut off stem end of jalapenos. Using the tip of a small knife, remove seeds and membrane. In a large saucepan, bring 8 cups water to a boil. Add jalapenos; cook, uncovered, just until crisp-tender, 2-3 minutes. Remove and immediately drop into ice water. Drain and pat completely dry., In an electric skillet or deep fryer, heat oil to 375°. In a small bowl, mix pork, cheese and barbecue sauce; spoon into jalapenos. In another bowl, whisk flour, cornstarch, salt and paprika; stir in beer just until moistened., Using tongs, dip stuffed jalapenos into batter; fry in batches until golden brown, 3-4 minutes. Drain on paper towels. If desired, serve with white barbecue sauce.
Nutrition Facts : Calories 209 calories, Fat 8g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 870mg sodium, Carbohydrate 23g carbohydrate (8g sugars, Fiber 1g fiber), Protein 10g protein.
JALAPENO POPPER POCKET
For a fresh take on fried jalapeno poppers, we stuff chicken, cheeses and jalapenos inside puff pastry, then bake it. -Sally Sibthorpe, Shelby Township, Michigan
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. In a bowl, mix chicken, cream cheese, pepper jack cheese and peppers., On a lightly floured surface, unfold puff pastry; roll into a 13-in. square. Place on a parchment-lined baking sheet. Spread half with chicken mixture to within 1/2 in. of edges. Fold remaining half over filling; press edges with a fork to seal., Brush lightly with beaten egg. Cut slits in pastry. Bake 20-25 minutes or until golden brown. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 237 calories, Fat 15g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 252mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 2g fiber), Protein 12g protein.
BUFFALO CHICKEN JALAPEñO POPPERS RECIPE BY TASTY
Here's what you need: cream cheese, heavy cream, shredded chicken, shredded monterey jack cheese, shredded cheddar cheese, McCormick® Onion Powder, freshly ground black pepper, Frank's® RedHot® Original Cayenne Pepper Sauce, jalapeñoes, bacons, panko breadcrumbs, olive oil, blue cheese, blue cheese
Provided by Frank's RedHot
Categories Appetizers
Time 30m
Yield 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl using a rubber spatula, stir the cream cheese until smooth, then fold in the heavy cream, shredded chicken, Monterey Jack cheese, cheddar cheese, onion powder, black pepper, and Frank's® RedHot® Original Cayenne Pepper Sauce until fully incorporated.
- Cut the jalapeños in half lengthwise and remove the seeds. Arrange the jalapeño halves, cut-side up, on the prepared baking sheet and divide the chicken mixture evenly among the halves. Sprinkle the bacon on top.
- In a small bowl, stir together the panko bread crumbs and olive oil until the panko is evenly coated. Sprinkle over the jalapeños.
- Bake the jalapeño poppers for 20-25 minutes, until the tops are golden brown and crispy.
- Remove from the oven and sprinkle the crumbled blue cheese on top. Drizzle with more Frank's® RedHot® Original Cayenne Pepper Sauce. Serve immediately with blue cheese or creamy ranch dip.
- Enjoy!
PARMESAN PANKO CHICKEN POPPERS
I was playing around in the kitchen and this is what I came up with, so I decided to share it with you. These nuggets go well with a sweet chili sauce. Enjoy!
Provided by alisha
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 18m
Yield 8
Number Of Ingredients 10
Steps:
- Combine panko bread crumbs, Parmesan cheese, salt, pepper, and garlic powder in a food processor; blend until finely crushed. Put panko mixture in a bowl.
- Whisk eggs and milk in a separate bowl to make an egg wash. Place flour in a bowl.
- Coat chicken pieces in flour; dip them into egg wash. Press into panko mixture to coat, shaking off excess.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry chicken in batches, until no longer pink in the center and the juices run clear, about 3 to 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 396 calories, Carbohydrate 36.3 g, Cholesterol 96.1 mg, Fat 21.2 g, Fiber 0.7 g, Protein 20.7 g, SaturatedFat 4.3 g, Sodium 617 mg, Sugar 0.3 g
JALAPENO CHICKEN POPPERS
Make and share this Jalapeno Chicken Poppers recipe from Food.com.
Provided by David04
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 400°F.
- Split Chicken into 6 portions.
- Smash each section flat into an oblong patty.
- Place a 1/6th of cream cheese into the center of each patty.
- Place 1 or two halves of the Jalapeno on top of the cream cheese.
- Roll the patties into oblong balls, ensuring they have full seal completely around them.
- Season, roll and coat with the Shake 'n Bake mix.
- Bake for 20 minutes.
AIR-FRIED JALAPENO POPPERS
All air fryers are different and some cook much hotter than others. Once you cook your first batch, you'll know more of what works for your model of air fryer and size of food.
Provided by Momma GotABuzz
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 20m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat an air fryer to 390 degrees F (199 degrees C) according to manufacturer's instructions.
- Fill each jalapeno half with some cream cheese and Cheddar cheese. Place 1/2 a slice of salami on top of each pepper, wrap with a piece of bacon, and secure with a toothpick, if necessary.
- Layer jalapeno poppers inside of the preheated air fryer and cook until bacon is browned and cheese is melted, 10 to 12 minutes.
Nutrition Facts : Calories 113.2 calories, Carbohydrate 1.2 g, Cholesterol 30.2 mg, Fat 9.8 g, Fiber 0.2 g, Protein 5.1 g, SaturatedFat 5 g, Sodium 305 mg, Sugar 0.3 g
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