Jalapeno Popper Chicken Recipes

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JALAPENO POPPER CHICKEN



Jalapeno Popper Chicken image

Provided by Christy Denney

Categories     All Recipes

Time 45m

Number Of Ingredients 8

1.5 - 2 lbs boneless skinless chicken breasts or thighs ((slice in half lengthwise if thick))
salt and pepper
1 8 ounce cream cheese, room temperature
2 tablespoons milk or cream
1/2 teaspoon garlic powder
2-3 jalapeno peppers (seeded and diced, (about 1/2 cup))
1/2 cup cooked and crumbled bacon ((about 6 slices))
1 cup shredded cheddar cheese ((or mix of cheddar))

Steps:

  • Preheat oven to 350 degrees and grease a 9x13 baking dish.
  • Layer chicken in a single layer in the baking dish. Season well with salt and pepper.
  • In a small bowl, stir together the cream cheese, milk or cream, and garlic powder. If not room temperature enough microwave until able to stir together. Spread mixture evenly over chicken.
  • Sprinkle jalapeno peppers, bacon, and cheese on top.
  • Cover with foil and bake for 30-35 minutes or until chicken is done. Remove foil for the last 5 minutes of baking to melt cheese.

Nutrition Facts : ServingSize 1 /6 of the recipe, Calories 349 kcal, Protein 28 g, Fat 26 g

JALAPENO POPPER CHICKEN



Jalapeno Popper Chicken image

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

4 chicken breasts
1 tablespoon canola or avocado oil
1 1/4 teaspoon Kosher salt
1 teaspoon black pepper
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
4 slices thick-cut bacon, diced
6 jalapenos, seeded and diced
1 (8-ounce) block of cream cheese, softened
3/4 cup freshly grated Monterey Jack cheese, separated
1/2 cup freshly grated Mild Cheddar Cheese, separated
1 large egg, slightly beaten

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

JALAPEñO POPPER CHICKEN



Jalapeño Popper Chicken image

Imagine your favorite jalapeño popper appetizer in the form of a delicious chicken main dish!

Provided by Kristina Vanni

Categories     Entree     Dinner

Time 50m

Number Of Ingredients 1

1 (8 ounce) package cream cheese, at room temperature1/2 cup grated Mexican cheese blend4 slices cooked and crisped bacon (chopped)1/3 cup minded jalapeños (plus additional sliced jalapeño for garnish, if desired)4 boneless, skinless chicken breasts1/3 cup all-purpose flour1/2 teaspoon salt1/4 teaspoon freshly ground black pepper1 cup panko breadcrumbs1 teaspoon taco seasoning mix2 eggs

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

CHICKEN JALAPEñO POPPER MELT



Chicken Jalapeño Popper Melt image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 35m

Yield 4 sandwiches

Number Of Ingredients 8

8 jalapeños, halved, seeded and ribs removed
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
8 thick slices country white bread
1 cup shredded Oaxaca cheese
1 cup tortilla chips
2 cups shredded rotisserie chicken (white and dark meat)
1 stick (8 tablespoons) unsalted butter, at room temperature

Steps:

  • Preheat the oven to 425 degrees F.
  • Toss the jalapeño halves on a baking sheet with the olive oil and season with salt and pepper. Roast until charred and softened, about 15 minutes. Set aside.
  • Heat a griddle or nonstick skillet over medium heat.
  • On each of 4 bottom slices of bread, layer about 2 tablespoons shredded cheese, then 4 jalapeño halves, then about 4 chips, then 1/2 cup of the chicken and then the remaining cheese. Top each with another slice of bread.
  • Spread both sides of the sandwiches with the butter. Cook the sandwiches, doming them with a metal bowl to help melt the middles, until the first side is golden brown, 2 to 3 minutes. Flip and repeat with the second side, until the bottoms are golden brown and the sandwiches are gooey in the middle, another 2 to 3 minutes. Cut in half and serve.

BACON-WRAPPED JALAPEñO POPPER CHICKEN



Bacon-Wrapped Jalapeño Popper Chicken image

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

4 large jalapeño peppers (about 3 ounces each)
4 ounces cream cheese, divided into 4 pieces, chilled
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
4 small boneless, skinless chicken breasts (about 5 ounces each)
4 thin slices Colby Jack cheese
20 slices bacon (about 1 1/2 pounds)

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-STUFFED CHICKEN BREASTS



Jalapeno Popper-Stuffed Chicken Breasts image

I've always loved jalapeno poppers and had some chicken breasts I needed to use up. I came up with this recipe and fell in love with it.

Provided by Bradley

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 4

Number Of Ingredients 8

1 sleeve buttery round crackers (such as Ritz®), crushed
1 teaspoon garlic powder
salt and pepper to taste
1 cup bread crumbs
2 eggs, beaten
4 boneless, skinless chicken breasts
1 (8 ounce) package cold cream cheese, cut into thin strips
4 tablespoons finely diced jalapeno peppers

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x11-inch baking dish.
  • Combine crushed crackers, garlic powder, salt, and pepper in a bowl. Place bread crumbs in a second bowl. Pour beaten eggs into a third bowl.
  • Pound each chicken breast with a tenderizer until thin. Place two strips of cream cheese and 1 tablespoon diced jalapeno on top of each breast. Fold together and dip in egg, bread crumbs, egg, and crackers in that order. Place in the prepared baking dish and secure with toothpicks or kitchen twine.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 612 calories, Carbohydrate 38.5 g, Cholesterol 219.2 mg, Fat 34 g, Fiber 2 g, Protein 36.4 g, SaturatedFat 15.7 g, Sodium 750.1 mg, Sugar 4 g

KETO JALAPENO POPPER CHICKEN CASSEROLE



Keto Jalapeno Popper Chicken Casserole image

This keto jalapeno popper casserole is so good! Spicy, but oh so yummy!

Provided by Jane Kazaryan

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Cheesy

Time 50m

Yield 8

Number Of Ingredients 8

cooking spray
8 slices bacon, or to taste
1 cup shredded sharp Cheddar cheese
1 (4 ounce) can diced jalapenos (such as Ortega®)
½ cup sour cream
½ cup mayonnaise
1 pinch garlic salt, or to taste
2 pounds shredded cooked chicken

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.
  • Mix 1/2 of the bacon crumbles with 1/2 of the Cheddar cheese, jalapenos, sour cream, mayonnaise, and garlic salt. Add chicken and mix well. Pour mixture into the prepared casserole dish and spread evenly. Top with remaining bacon and cheese.
  • Bake in the preheated oven until cheese is melted and casserole is heated through, about 30 minutes.

Nutrition Facts : Calories 501 calories, Carbohydrate 2.1 g, Cholesterol 128.2 mg, Fat 37.9 g, Fiber 0.4 g, Protein 36.4 g, SaturatedFat 12.4 g, Sodium 754.8 mg, Sugar 0.6 g

JALAPENO POPPER CHICKEN CASSEROLE



Jalapeno Popper Chicken Casserole image

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

1 package (32 ounces) frozen Tater Tots
2 packages (8 ounces each) cream cheese, softened
1 cup sour cream
1-1/2 teaspoons garlic salt
1/2 teaspoon pepper
2 cups shredded Mexican cheese blend
6 green onions, chopped
6 jalapeno peppers, seeded and finely chopped
1 pound bacon strips, cooked and crumbled
4 cups rotisserie chicken, shredded

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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