Best 15 Jalapeno Popper Chicken Recipes

BACON-WRAPPED JALAPENO POPPER-STUFFED CHICKEN BREASTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine cream cheese, Cheddar cheese, jalapenos, garlic powder, and barbecue seasoning in a bowl. Mix well until evenly combined.
• Cut a deep pocket into each chicken breast, being careful not to cut all the way through to the other side. Fill the pocket of each chicken breast with cream cheese mixture. Wrap each chicken breast with 3 slices of bacon.
• Place a baking rack on top of a baking sheet and place stuffed chicken on top of the rack.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from oven and let rest for 5 minutes before serving.40

BACON-WRAPPED JALAPEñO POPPER CHICKEN

Steps:

• Wear gloves to protect your hands and use a small paring knife to cut the stem-end off the jalapeño; you should see the white ribs attached to the walls of the jalapeño. Use the paring knife to remove the ribs from the walls. Make a cut down the length of the jalapeño from the top to the tip. Carefully, without breaking the jalapeño in half, scrape out the ribs and seeds. Transfer to a microwave-safe bowl, add 3 tablespoons water, cover tightly with plastic wrap and microwave on high power until the jalapeños turn olive green and are lightly softened but are still firm and hold their shape, 2 to 3 minutes. Let cool.
• Stuff each cooled jalapeño with a piece of cream cheese; squeeze the walls around the cream cheese to force out any air pockets and to seal the jalapeño walls together.
• Mix together the cumin, 1 tablespoon salt and 1/2 teaspoon pepper in a small bowl. Pound the chicken lengthwise down the breast to make a rectangular 1/4-inch-thick cutlet. Sprinkle with a quarter of the seasoned salt. Repeat with the remaining chicken and seasoned salt.
• With one of the narrow ends of the chicken facing you, lay a piece of Colby Jack cheese at the bottom of the cutlet. Place 1 stuffed jalapeño crosswise on top of the cheese about 2 inches from the bottom. Tightly roll up the chicken and the cheese around the jalapeño, folding in the sides as you roll. Repeat with the remaining chicken and jalapeños.
• Lay 5 strips of bacon on a clean work surface so that the strips are slightly overlapping (about 1/4-inch) and are wide enough to completely cover a chicken roll. Place 1 chicken roll at the bottom of the bacon blanket. Wrap the bacon tightly over the chicken roll. Repeat with the remaining bacon and chicken rolls.
• Prepare a grill for indirect grilling and heat to medium-high heat.
• Place the chicken rolls, bacon seam-side down, on the cooler side of the grill. Cover and cook until the bacon is beginning to brown and the cheese is beginning to melt and ooze from the sides, 15 to 20 minutes. Transfer the chicken rolls to the hot side of the grill and cook until lightly charred, 1 to 2 minutes per side. Let cool 10 minutes before serving.

JALAPENO POPPER CHICKEN

Steps:

• Stir together the cream cheese, Cheddar cheese, and jalapenos in a small bowl.
• Cut a pocket horizontally through the thickest side of each chicken breast, and fill with 1/4 of the cheese mixture. Secure with toothpicks.
• Roll the chicken breasts in bread crumbs to coat. Heat the oil in a skillet over medium-high heat, and cook chicken breasts until no longer pink in the center and the juices run clear, about 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

SKINNYTASTE CHEESY JALAPENO POPPER BAKED STUFFED CHICKEN

Steps:

• preheat oven to 450.
• Spray baking dish with non stick spray.
• wash and dry chicken cutlets.
• combine cream cheese, cheddar, scallions, jalapeno, and bacon.
• lay 2 T cheese mix on each cutlet.
• loosely roll each cutlet and secure ends with a toothpick.
• combine juice, oil, salt, and pepper.
• dip chicken in juice mixture.
• roll chicken in crumbs.
• place seam side down in baking dish.
• lightly spray chicken with olive oil pam.
• bake 22-25 mins.

JALAPEñO POPPER DIP-STUFFED CHICKEN RECIPE BY TASTY

Steps:

• Dice a jalapeño. Then add it in a medium bowl and mix with cream cheese and cheddar cheese.
• Salt your chicken breasts. Cut a pocket into the side of each chicken breast. Stuff the pockets evenly with the jalapeño mixture. Press the edges of the chicken together to seal the pocket.
• Separate the flour, eggs, and bread crumbs into 3 separate bowls.
• Dip the stuffed chicken in the flour, then the egg, then the bread crumbs, coating it evenly.
• Heat the oil in a large pan over medium heat. Preheat the oven to 350˚F (180˚C).
• Fry the chicken until golden brown on both sides.
• Transfer the chicken to a baking dish, then bake for 20 minutes. Serve!
• Enjoy!

BBQ JALAPENO POPPER CHICKEN THIGHS WRAPPED IN BACON

Steps:

• Flatten each chicken thigh with a heavy pan or meat hammer or whatever you have.
• Stuff each jalapeno halve with about a T of cream cheese.
• Place the jalapeno in the chicken thigh and roll it up (doesn't matter if it closes all the way).
• wrap each chicken thigh with 2 strips of bacon.
• Bake in 325 oven for about an hour
• For best results setup charcoal grill for indirect cooking (charcoal on one side meat on the other).
• Cook low n slow for about 2 hours.
• Baste with bbq sauce the last 30 minutes.

PRESSURE-COOKER JALAPENO POPPER CHICKEN CHILI

Steps:

• Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add butter. When butter is hot, add the chicken, onion, jalapenos and garlic; cook and stir until chicken is no longer pink and vegetables are tender, 6-8 minutes, breaking up chicken into crumbles. Stir in corn, beans, diced tomatoes and chiles, cream cheese, water, dressing mix and seasonings. Press cancel., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Quick-release pressure. Stir before serving. Garnish with shredded cheddar cheese, sour cream, bacon and additional jalapenos., Freeze option: Before adding toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary. Sprinkle with toppings.

INSTANT POT® JALAPENO-CHICKEN POPPER DIP

Steps:

• Combine cream cheese, jalapeno peppers, chicken, green onion, bacon bits, and water in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select Manual; set timer for 5 minutes. Allow 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add Cheddar cheese and sour cream. Stir until cheese is melted.
• Transfer dip to a serving dish and garnish with additional jalapenos, bacon bits, and Cheddar cheese if desired.

BACON-WRAPPED, JALAPEñO-POPPER-STUFFED CHICKEN RECIPE - (4.3/5)

Steps:

• Lay the chicken flat, season both sides with salt and pepper, place 1/4 of the mixture of the jalapeños, cream cheese, and cheddar on the chicken and roll them up. Wrap each chicken breast up to 2 slices of bacon and place them in a baking dish. Bake in a pre-heated 400°F oven until cooked, about 25 to 35 minutes.

JALAPENO POPPER CHICKEN QUESADILLAS

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.

JALAPENO POPPER CHICKEN BAKED ZITI

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.

MEXICAN CHICKEN WITH JALAPENO POPPER SAUCE

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.

CHEESY JALAPEÑO POPPER BAKED STUFFED CHICKEN

Steps:

• Wash and dry chicken cutlets, season with salt and pepper. Preheat oven to 450°. Lightly spray a baking dish with non-stick spray. Combine cream cheese, cheddar, scallions, jalapeño and bacon crumbles in a medium bowl. Lay chicken cutlets on a working surface and spread 2 tbsp of cream cheese mixture on each cutlet. Loosely roll each one, secure the ends with toothpicks to prevent the cheese from oozing out. Place breadcrumbs in a bowl; in a second bowl combine olive oil, lime juice, salt and pepper. Dip chicken in lime-oil mixture, then in breadcrumbs and place seam side down on a baking dish. Repeat with the remaining chicken. When finished, lightly spray the top of the chicken with oil spray. Bake 22-25 minutes. Serve immediately.

JALAPENO POPPER-STUFFED CHICKEN BREASTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x11-inch baking dish.
• Combine crushed crackers, garlic powder, salt, and pepper in a bowl. Place bread crumbs in a second bowl. Pour beaten eggs into a third bowl.
• Pound each chicken breast with a tenderizer until thin. Place two strips of cream cheese and 1 tablespoon diced jalapeno on top of each breast. Fold together and dip in egg, bread crumbs, egg, and crackers in that order. Place in the prepared baking dish and secure with toothpicks or kitchen twine.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

BUFFALO CHICKEN JALAPENO POPPER CASSEROLE

Steps:

• De-bone all chicken thights and pre-heat oven to 400 degrees F.
• Season chicken thighs well with salt and pepper, then lay on a cooling rack over a cookie sheet wrapped in foil. Bake for 40 minutes at 400 degrees F.
• At 20 minutes, start the filling. Chop 6 slices of bacon into pieces and put into a pan over medium heat. Once the bacon is mostly crisped, add jalapenos into the pan.
• Once jalapenos are soft and cooked, add cream cheese, mayonnaise, and hot sauce to the pan. Mix together and season to taste.
• Remove the chicken from the oven and let cool slightly. Once they are cool, remove the skins.
• Lay the chicken into a casserole dish, spread the cream cheese mixture over it, and top it with cheddar and mozzarella cheese.
• Bake for 10-15 minutes at 400 degrees F. Broil for 3-5 minutes to finish. Optionally, top with extra jalapenos before broiling.