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.
JALAPENO POPPER QUESADILLAS
Jalapeno poppers stuffed inside quesadillas are a simple and fast solution when you're too busy to cook. If you like recipes with heat, this one's for you. -Rebecca Nisewonder, Richmond, Indiana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. Place half of the tortillas on two greased baking sheets. Spread with cream cheese; sprinkle with bacon, jalapeno and cheese. Top with remaining tortillas., Bake 8-10 minutes or until golden brown and cheese is melted.
Nutrition Facts : Calories 801 calories, Fat 47g fat (23g saturated fat), Cholesterol 115mg cholesterol, Sodium 1423mg sodium, Carbohydrate 60g carbohydrate (3g sugars, Fiber 4g fiber), Protein 33g protein.
JALAPENO POPPER QUESADILLAS
This is a great alternative to deep-fried jalapeno poppers that's much easier to make and healthier too. Slice into small wedges to use as an appetizer, or enjoy as light meatless Monday dinner.
Provided by laurieish
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 2
Number Of Ingredients 6
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Arrange jalapeno peppers, cut-side down, on the prepared baking sheet.
- Broil jalapeno peppers in the preheated oven until skins are bubbling and blackened, 10 to 15 minutes. Immediately place peppers in a resealable plastic bag; seal. Allow peppers to steam in bag to help loosen skins, about 20 minutes. Carefully open bag, pull skins off peppers, and chop peppers.
- Spread half the butter onto 1 side of each tortilla. Spread half the cream cheese onto the other side of each tortilla. Sprinkle half the jalapeno peppers, half the Mexican cheese blend, and half the tortilla chips over the cream cheese-side of each tortilla. Fold each tortilla in half over the fillings with butter-side on the outside.
- Heat a skillet over medium-low heat; cook 1 quesadilla in the hot skillet until golden brown, 2 to 3 minutes per side. Repeat with second quesadilla.
Nutrition Facts : Calories 472.8 calories, Carbohydrate 41.4 g, Cholesterol 63.5 mg, Fat 27.8 g, Fiber 3.4 g, Protein 15.2 g, SaturatedFat 15.8 g, Sodium 797.5 mg, Sugar 2.8 g
JALAPENO POPPER CHICKEN QUESADILLAS
These quesadillas couldn't be simpler and they pack all the flavor of a traditional jalapeno popper.
Provided by gailanng
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook the bacon in a large skillet over medium heat until crispy. Remove to paper towels to drain.
- Season the chicken with salt, pepper, garlic powder, cumin and chile powder. Add to the same skillet you used for the bacon and cook until both sides are browned and the chicken is cooked through. Remove the chicken from the pan and let it rest for a couple of minutes, then cut into thin strips.
- Mix together the cream cheese and the jalapenos. Spread the mixture evenly over the flour tortillas. Top half of each tortilla with a strip of bacon, 1/4 cup cheddar cheese and some of the chicken. Fold the top of the tortilla over the filling and press together gently.
- Cook the quesadillas in batches in a skillet coated with cooking spray until both sides are browned. Cut into triangles and serve.
CHICKEN AND JALAPEñO QUESADILLAS
Categories Cheese Chicken Bake Quick & Easy Jalapeño Bon Appétit
Yield Serves 2; can be doubled
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F. Brush 2 tortillas with oil. Place tortillas, oil side down, on baking sheet. Sprinkle each with 1/4 of cheese, half of chicken, half of cilantro, and 1/4 of cheese, leaving 3/4-inch border. Top each with 1 tortilla, pressing to adhere; brush top with oil.
- Bake quesadillas until filling is heated through and edges begin to crisp, about 10 minutes. Using large metal spatula, turn each over and bake until bottom is crisp, about 5 minutes.
- Transfer quesadillas to plates. Cut into wedges and serve.
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.
PAULA DEEN'S CHICKEN QUESADILLA STUFFED JALAPENOS
This is from Paula Deen's magazine. Great appetizers. The jalapeños can be stuffed up to 2 days ahead, covered and refrigerated.
Provided by mary winecoff
Categories Chicken
Time 30m
Yield 40 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Lightly grease baking sheets.
- Cut jalapeños in half lengthwise.
- Remove and discard seeds and membranes; Set aside.
- In a medium bowl, combine chicken and remaining ingredients.
- Spoon mixture evenly into jalapeños.
- Place on baking sheets.
- Bake 20 minutes.
Nutrition Facts : Calories 30.4, Fat 1.9, SaturatedFat 1, Cholesterol 9.3, Sodium 50.1, Carbohydrate 0.7, Fiber 0.2, Sugar 0.4, Protein 2.6
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- In a large pot cover the chicken breasts with water. Bring to a gentle simmer and cook for 15 to 20 minutes, or until cooked through. Remove the chicken from the water and let cool. Cut into 1/2-inch pieces, season with salt and pepper and set aside.
- Spread half of the cheese on 4 tortillas. Top with the chicken. Add a final layer of cheese and gently spread the filling evenly around the tortilla, leaving a gap around the edges. Top with jalapeños and remaining tortillas.
- Heat a large skillet or griddle over medium-high heat. Place a filled tortilla on the pan, and cook for about 3 minutes or until the bottom is golden. Carefully flip the quesadilla and cook for another 2 to 3 minutes until the second side is golden and the cheese is completely melted.
- Remove from the pan and repeat with the remaining quesadillas. Allow each to cool for a few minutes before cutting into 4 to 6 pieces.
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