The garden is continuing to produce! We have a bunch of jalapeno plants that are going CA-RAZY right now, so I’ve been trying to use some up. This recipe we’ve made quite a few times and is one of my husband’s favorite things I make. The cheese sauce is extremely tasty and we eat the leftovers with tortilla chips just like a queso dip.
If you are wondering about the heat level, I personally don’t think it’s that spicy at all, but if you are worried about younger children, feel free to cut back on the amount of
jalapeno or just use a smaller pepper.
Jalapeno Popper Chicken
3-4 Chicken Breasts (sometimes I use chicken tenders instead, about 8-10)
A Sprinkle of Cumin per Breast
A Sprinkle of Chili Powder per Breast
A Sprinkle of Salt per Breast
2 Cloves of Garlic, Minced
3 Jalapenos, Seeded and Chopped
6-8 Oz. of Cream Cheese
2 Cups of Chicken Broth
3 Slices of Bacon
3/4 Cup of Shredded Cheddar or Colby Jack
1 Tbsp of Fresh Cilantro, chopped + more for garnish
Fry bacon until crisp. Remove to paper towel-lined plate. Sprinkle chicken with seasonings while the bacon crisps. 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 or Taco rice and topped with sauce. Garnish with additional cilantro if desired.
Recipe Source: Krista’s Kitchen