Tikka Chicken Jalapeno Poppers Recipes
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
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 Jalapeno Poppers
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
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!
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