You’re going to get a kick out of this Jalapeño Popper Stuffed Chicken. Get it? Kick. Like jalapeños are spicy…
Alright so at the time of this original post were gearing up for the Super Bowl. You can read a little of my preample or you can skip down to “Let’s just stuff this chicken.” to get to the good stuff….
Super Bowl: The Game vs. The Food
Getting ready for game day? The last time I made this we were getting ready to watch the Panthers vs. Broncos play in the Super Bowl.
How much do you care about the Super Bowl? Do you only care about the commercials? Or how about the munchies? Yeah. I’m about that last one. The muuuuunchies. Of course. I do like kind of watching the game though too and having an excuse to pack everyone into our little house. And because people are coming over, we are motivated to clean. So that’s helpful for life.
All this talk about the game and I am not going to present you with an appetizer as I should. I figured you all have already been to the store and know what kind of munchies you are making. So me throwing something new at you at this point is only going to cause you to spiral into a world of self doubt about whether or not you picked the best app. No? Is it just me that obsesses over food? K.
All things jalapeño!
Do you remember the cheesy jalapeño grits I put in front of you a few weeks ago in that cute little mini dutch oven? If not, go ahead and click that link. <– I’ll wait. 🙂 Back? OK.
So that was when I learned and then taught you guys how to roast a jalapeño. I’ll admit I was intimidated at the idea of roasting jalapeños. How would I know they were done? Would the skin really just peel off? Sounds like a lot of work. How about I just sauté them because I know how to do that. But the Mr. convinced me that it was easy. And so I ventured into the unknown world of roasting things. Such as jalapeños. You’ll never guess what happened. I learned that it really was easy. And in a really dorky way, was fun.
So fast forward to a few weeks later and guess what I’m doing on this fine, fine Saturday? Yup. Roasting some jalapeños.
Since that’s apparently my new favorite thing to do. Want it to be your favorite thing too? Then we can chat over margaritas about how scary we thought it would be and how totally silly that is? I’m game.
Let’s just stuff this chicken.
Let’s say you aren’t a big scaredy cat and you already know all about roasting jalapeño and you’re like, can we just talk about stuffing this chicken now? And, like, how do you stuff something into something else that is a solid thing like meat? Or are you guys way smarter than me and already get the whole concept of pounding and rolling food into other foods?
Either way. After this little chicken dish, you may just end up wanting to stuff things inside of other things because now you know. And it’s fun. And delicious.
Make this Jalapeño Popper Stuffed Chicken as a dip!
OK, I lied. I am going to suggest an appetizer. You can actually take the stuffing part of this recipe and turn it into a dip! Just add 1/2 cup of sour cream, mayo or greek yogurt depending how healthy you want to be. So if you are one of those last minute people and you really do need an appetizer idea, then go for this. Serve with chips or perhaps chicken nuggets, add beer and call it dinner.
A few other recipes I think you’ll like.
- Bacon Wrapped Jalepeño Poppers
- Hawaiian Kebabs with Bacon Wrapped Shrimp
- Grilled Giant Marconi Stuffed Peppers
This jalapeño popper stuffed chicken recipe was featured on Wow Me Wednesday!
Jalapeño Popper Stuffed ChickenRead Comments Print Pin Rate
- 3 chicken breasts
- 6 oz whipped cream cheese
- 4 jalapeños
- 6 slices bacon cooked
- 1 cup shredded cheddar cheese
- 1 egg
- 1/2 cup cheese crackers crushed
- 1/2 cup panko crumbs
- 1/2 tsp salt
- 2 green onions chopped
- Broil bacon on a cookie sheet until crispy. Let cool and chop into bits.
- In the oven with the bacon, place whole jalapeños on a sheet of foil. Broil for 10 minutes. Flip and broil for an additional 5 minutes. Immediately place in a zip-lock bag and let "steam" for about 5 minutes. Remove from bag and peel off skin, deseed, remove stem and chop finely.
- In a large bowl, mix together cream cheese, cheddar cheese, bacon bits, and jalapeños.
- Pound out chicken breast until thickness is even. Spoon 1/3 of jalapeño popper mixture onto the middle of the chicken breast the fold the side over to form a "roll" of chicken. Do this for the remaining chicken breasts.
- Bake at 425˚ for 20-25 minutes or until there is no pink. Serve topped with green onions.