MEXICAN CHICKEN WITH JALAPENO POPPER SAUCE
Make and share this Mexican Chicken With Jalapeno Popper Sauce recipe from Food.com.
Provided by gailanng
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Fry bacon until crisp. Remove to paper towel-lined plate. Sprinkle chicken with seasonings while the bacon crisps. Crumble bacon once cooked; set aside.
- Add the chicken to the hot bacon fat in the skillet. Cook chicken, turning every few minutes, until juices run clear and no longer pink. Remove from skillet and keep warm.
- Add chopped jalapenos to the skillet and cook for a couple of minutes. Add garlic and cook for 30 seconds to a minute more, until fragrant. Add chicken broth, deglazing pan. Bring to a boil. Add cream cheese and stir until melted and smooth. Add in shredded cheese and bacon, stirring until the cheese in melted.
- Turn off heat and stir in cilantro. Serve chicken on a bed of Mexican rice and topped with sauce. Garnish with additional cilantro if desired.
Nutrition Facts : Calories 513.1, Fat 39.8, SaturatedFat 19.4, Cholesterol 158.4, Sodium 631.7, Carbohydrate 4.6, Fiber 0.6, Sugar 2.6, Protein 33.6
CHICKEN WITH JALAPENO POPPER SAUCE
Easy chicken recipe with a to-die-for sauce. You'll want to serve this with tortilla chips to eat up the extra sauce!
Provided by Charmie777
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In large skillet cook bacon until crisp. Remove to paper toweling and then crumble.
- Drain off all but 1 tablespoon grease (reserve grease).
- Pound chicken breasts slightly to even thickness. Season with salt and pepper.
- Cook chicken in bacon grease over medium heat until done, about 5 minutes per side. Remove to heated platter and cover with foil.
- In same skillet, add 1 tablespoon of reserved bacon grease along with jalapenos and cook for 1 minute.
- Add garlic and stir another minute, then add chicken broth to deglaze pan, scaping up brown bits.
- Add cream cheese and stir until melted, then add cheddar and stir until melted.
- Stir in cilantro and crumbled bacon.
- Pour sauce over chicken. Garnish with chopped avocados if desired. Serve with tortilla chips.
Nutrition Facts : Calories 503, Fat 35.6, SaturatedFat 16.3, Cholesterol 157.8, Sodium 595.4, Carbohydrate 3, Fiber 0.3, Sugar 1.7, Protein 41.1
CHICKEN JALAPEñO POPPER MELT
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 35m
Yield 4 sandwiches
Number Of Ingredients 8
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.
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.
RASPBERRY JALAPEñO POPPER CHICKEN RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, cream cheese, shredded cheddar cheese, jalapeño pepper, garlic powder, salt and pepper, paprika, eggs, seasoned bread crumbs, cooking spray, raspberry sauce, seedless raspberry jam, water
Provided by Lewis Gilbert
Categories Lunch
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375°F. Coat a sheet pan with cooking spray.
- Place the cream cheese, cheddar cheese, jalapenos and garlic powder in a bowl stir to combine, and set aside.
- In another bowl, whisk together egg, salt and pepper and set aside.
- In a third bowl, mix breadcrumbs, salt and paprika and set aside.
- Cut a deep pocket into each chicken breast, taking care not to cut all the way through to the other side.
- Fill the pocket of each chicken breast with the cream cheese mixture.
- Sprinkle salt and pepper on both sides of the breast and then dip each breast first in the egg mixture and then dredge it with breadcrumbs.
- Place the chicken on a baking sheet & brush with melted butter.
- Cook for 30-35 minutes, or until chicken is cooked through. (If you have a meat thermometer, the internal temp should be 165F.) You can broil the chicken for 3-4 minutes to darken the outside if needed.
- To make the raspberry sauce while the chicken is cooking, pour jam and water (or apple juice) into a medium-sized saucepan over low-medium heat. Stir continuously until the jam melts into a smooth sauce.
- Let the chicken rest for 5-7 minutes. then slice & drizzle raspberry sauce over top.
Nutrition Facts : Calories 698 calories, Carbohydrate 53 grams, Fat 23 grams, Fiber 3 grams, Protein 61 grams, Sugar 9 grams
JALAPENO POPPER CHICKEN BAKED ZITI
Believe it or not, this recipe came to me in a dream after discussing previous adventures with jalapeno poppers and standard baked ziti. I awoke the next morning with a desire and a vision, and thus this delicious, spicy, and creamy ziti was born.
Provided by Chris Buerke
Time 4h10m
Yield 12
Number Of Ingredients 21
Steps:
- Combine chicken breasts, chicken broth, salt, pepper, onion flakes, oregano, and garlic for shredded chicken in a medium slow cooker, making sure chicken is completely covered by broth.
- Cook until chicken is no longer pink in the center, on Low for 5 to 6 hours or on High for 3 to 4 hours.
- Thirty minutes before chicken is finished cooking, preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and set aside.
- While ziti is cooking, prepare filling: fry bacon, jalapenos, and onion in a small skillet over medium-high heat until onions are tender and bacon is browned, 5 to 7 minutes. Remove from the heat and transfer to a small mixing bowl with cream cheese, mozzarella, Parmesan, and mayonnaise; mix until well combined.
- Remove chicken from the slow cooker and place into a large bowl; use 2 forks to shred chicken into small pieces. Add cooked ziti and Alfredo sauce; mix well.
- Pour 1/2 of the chicken-ziti mixture into the prepared baking dish and sprinkle pepper Jack cheese in an even layer over top. Spread jalapeno popper filling evenly across the dish. Pour remaining chicken-ziti mixture into the dish, and sprinkle 1/2 cup mozzarella over top.
- Mix crushed crackers, Parmesan cheese, and butter for topping together in a small bowl; sprinkle over the pasta dish.
- Bake in the preheated oven until cheese is melted and just barely starts to turn golden, 25 to 30 minutes. Remove from the oven and serve immediately.
Nutrition Facts : Calories 709.1 calories, Carbohydrate 38.8 g, Cholesterol 129.2 mg, Fat 45.6 g, Fiber 1.7 g, Protein 35.5 g, SaturatedFat 19.5 g, Sodium 1321.9 mg, Sugar 3.6 g
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.
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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