Jalapeño Popper Chicken Rice Recipes

JALAPEñO POPPER RICE

Steps:

• Preheat oven to 375 F.
• Stir together prepared rice, salt, pepper, 1 C cheddar cheese, monterey jack cheese, Hood Sour Cream and jalapeños until well combined.
• Spray 2 qt baking dish with spray. Transfer mixture into pan. Top with remaining cheese.
• Stir breadcrumbs and oil together until all crumbs are coated.
• Scatter breadcrumbs over the cheese. Bake in preheated oven for 20 minutes.
• Serve warm.
• If desired, garnish with sliced jalapeño, chopped scallions or chopped cilantro.

ONE POT CREAMY JALAPENO POPPER CHICKEN AND RICE

Steps:

• In a large, high-walled skillet or pot over medium-high heat, melt the butter and oil together. Season the cubed chicken breast with salt and pepper and then add to the pot. Add in the diced jalapenos and saute until the chicken has browned and the jalapeno has softened, stirring and turning often, about 3 minutes. Add in the garlic and saute until fragrant, about one minute.
• Add the instant rice, spices, and chicken stock and bring to a boil. Reduce heat to low, cover, and cook until the rice is tender and has absorbed the majority of the liquid, about 10-15 minutes.
• Add in the green onion, milk, cream cheese, and cheddar cheese, and stir until completely melted and evenly distributed.
• Transfer to oven safe dishes (or keep in the pot, if oven-safe) and sprinkle with breadcrumb. Broil until the tops have browned lightly, 1-2 minutes. Garnish with cilantro, sliced jalapeno, and green onion and serve warm.

JALAPENO POPPER CHICKEN

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!

JALAPEñO POPPER CHICKEN RICE

Steps:

• Enjoy all of your favorite jalapeño popper flavors in a tasty and quick rice bowl that comes together in just 5 minutes! Step 1
• Heat rice according to package directions. Step 2
• Toss together chicken, corn, Mexican cheese blend, cream cheese and jalapeños in a microwave-safe bowl; microwave on HIGH for 60-90 seconds, or until chicken and corn are heated through. Step 3
• Toss rice with chicken mixture in bowl. Recipe Tip Sprinkle with crumbled tortilla chips for a crunchy finish.

JALAPENO POPPER CHICKEN CASSEROLE

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.