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.
TIKKA CHICKEN JALAPENO POPPERS
This crowd pleaser and appetizer is a fusion meal combining elements of Indian cooking and Tex-Mex. You get the flavor profile of the tikka chicken with that of the jalapeno popper, which in turn forms a unique taste experience. This recipe yields enough for an appetizer for a backyard BBQ/tailgate gathering or as a main course in itself. In this recipe it calls for the poppers to be baked, but it is perfectly fine to be made on the BBQ pit as well.
Provided by Jerry Trevino
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 1h40m
Yield 7
Number Of Ingredients 12
Steps:
- Combine yogurt, garam masala, chicken masala, coriander, ginger-garlic paste, chili powder, turmeric, and salt in a bowl. Set aside.
- Slice chicken breasts into small strips that will fit on halved jalapenos and place into the bowl with the tikka marinade. Mix well, cover, and let sit in the refrigerator at least 30 minutes; the longer your marinade, the more of a flavor profile on the chicken.
- Preheat the oven to 425 degrees F (220 degrees C). Place a cooling rack on top of a baking tray.
- Snap off jalapeno stems by holding a pepper with one hand and pulling it off to the side. Repeat with remaining peppers. Slice all jalapenos in half lengthwise and remove all seeds and ribbing using a teaspoon, making sure not to remove white stem area.
- Fill jalapeno halves with cream cheese using a teaspoon; place as much cheese as to your liking. Place a strip of tikka chicken on top of cream cheese and wrap each chicken popper halve with a slice of bacon. Place on the prepared baking sheet.
- Bake in the preheated oven until bacon is browned and crisp, about 40 minutes.
Nutrition Facts : Calories 477.5 calories, Carbohydrate 6.4 g, Cholesterol 149.7 mg, Fat 34.5 g, Fiber 2.1 g, Protein 34.1 g, SaturatedFat 17.9 g, Sodium 841.7 mg, Sugar 1.7 g
CHICKEN JALAPENO POPPER CASSEROLE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F.
- Place the chicken breasts on one half of a baking sheet, drizzle with 2 tablespoons of the olive oil and season with the chili powder, cumin and some salt and pepper. Place the jalapeno peppers on the other half of the same baking sheet. Drizzle them with the remaining 2 tablespoons olive oil.
- On a second baking sheet, lay the bacon slices out in a single layer. Put both baking sheets into the oven and bake until the chicken is cooked through and the bacon is crispy, about 25 minutes.
- Meanwhile, mix the cream cheese, Cheddar, sour cream, chicken stock and paprika together in a mixing bowl.
- Transfer the bacon and chicken to a cutting board. Dice the chicken and chop the bacon. Add all of the diced chicken to the cream cheese mixture along with half of the chopped bacon. Stir together until well mixed.
- Transfer half of the chicken mixture to an 8-inch square casserole dish. Arrange half of the roasted jalapenos on top of the chicken mixture. Top with the remaining chicken mixture followed by the rest of the roasted jalapenos.
- In a separate bowl, mix together the fried jalapenos, breadcrumbs and the remaining bacon. Toss with the melted butter until evenly mixed. Sprinkle the top of the casserole with the breadcrumb mixture. Bake until bubbly and golden, 25 to 27 minutes.
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
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.
JALAPENO POPPER CHICKEN CASSEROLE
This Jalapeno Popper Chicken Casserole is super comforting. It's rich and cheesy, and it has just a bit of heat from the jalapenos. It's a perfect way to use up leftover chicken or turkey, too. -Kerry Whitaker, Carthage, Texas
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. Arrange Tater tots in an ungreased 13x9-in. baking dish. Bake, uncovered 15 minutes. , Meanwhile, in a large bowl, combine cream cheese, sour cream, jalapeno peppers, garlic salt and pepper. Stir in half each of the chicken, Mexican cheese blend, bacon and green onions. Arrange chicken over Tater tots. Top with cream cheese mixture. Sprinkle with remaining Mexican cheese blend, green onions and bacon. Cover and bake until heated through, 20-25 minutes. If desired, top with additional sour cream and jalapeno slices.
Nutrition Facts : Calories 701 calories, Fat 53g fat (24g saturated fat), Cholesterol 116mg cholesterol, Sodium 1648mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 3g fiber), Protein 22g protein.
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