Appetizers Dinner Sides

Jalapeño Popper Stuffed With Cheesy Chicken from @sliceofjess

Jalapeño Popper Stuffed With Cheesy Chicken from @sliceofjess

Jess Bentley
@SliceofJess

Springer Mountain Farms is thrilled to be collaborating with Jess Bentley from Slice of Jess to bring you easy recipes that are not only tested, but delicious too! Jess is a self-taught chef who’s cooking & eating her way through the Queen City of Charlotte, North Carolina.

00:15
Prep
00:30
Cook
00:45
Total Time

Ingredients & Directions

Directions

Jalapeño Popper Stuffed With Cheesy Chicken

1
Springer Mountain Farms Boneless Skinless Chicken Breast
2 teaspoons
Garlic powder, divided
1 tablespoon
Smoked paprika
15
Jalapeños, sliced in half
6 oz
Cream cheese, softened
2 oz
Pepper jack cheese, shredded
2 oz
Sharp cheddar cheese, shredded
3 tablespoons
Chives, chopped
1/4 cup
Panko breadcrumbs
1/4 cup
Parmesan cheese, grated
  1. Cut the chicken breast into small chunks and season with 1 teaspoon garlic powder and smoked paprika.
  2. Sauté until internal temperature reaches 165F.
  3. Chop or shred cooked chicken into smaller pieces and place into a large mixing bowl.
  4. Preheat the oven to 400F.
  5. Cut the jalapeños in half, lengthwise, and carefully scoop out the seeds and membranes.
  6. In the bowl with the cooked chicken, add the remaining teaspoon of garlic powder, cream cheese, pepper jack, cheddar, and mix until fully combined.
  7. Fill jalapeño halves with the cheesy chicken mixture.
  8. Mix the Panko breadcrumbs and parmesan cheese in a separate bowl, and dunk the filled jalapeños into the mixture, cheesy chicken side down.
  9. Place the jalapenos on a large baking sheet, cheesy chicken side up.
  10. Spray with canola oil cooking spray, and cook for 20 - 24 minutes, or until browned and warmed through.

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Appetizers Dinner Sides

Jalapeño Popper Stuffed With Cheesy Chicken from @sliceofjess

Jalapeño Popper Stuffed With Cheesy Chicken from @sliceofjess

Jess Bentley
@SliceofJess

Springer Mountain Farms is thrilled to be collaborating with Jess Bentley from Slice of Jess to bring you easy recipes that are not only tested, but delicious too! Jess is a self-taught chef who’s cooking & eating her way through the Queen City of Charlotte, North Carolina.

Yield: 30

00:15 Prep
00:30 Cook
00:45 Total Time

Ingredients

Directions

Jalapeño Popper Stuffed With Cheesy Chicken

1
Springer Mountain Farms Boneless Skinless Chicken Breast
2 teaspoons
Garlic powder, divided
1 tablespoon
Smoked paprika
15
Jalapeños, sliced in half
6 oz
Cream cheese, softened
2 oz
Pepper jack cheese, shredded
2 oz
Sharp cheddar cheese, shredded
3 tablespoons
Chives, chopped
1/4 cup
Panko breadcrumbs
1/4 cup
Parmesan cheese, grated
  1. Cut the chicken breast into small chunks and season with 1 teaspoon garlic powder and smoked paprika.
  2. Sauté until internal temperature reaches 165F.
  3. Chop or shred cooked chicken into smaller pieces and place into a large mixing bowl.
  4. Preheat the oven to 400F.
  5. Cut the jalapeños in half, lengthwise, and carefully scoop out the seeds and membranes.
  6. In the bowl with the cooked chicken, add the remaining teaspoon of garlic powder, cream cheese, pepper jack, cheddar, and mix until fully combined.
  7. Fill jalapeño halves with the cheesy chicken mixture.
  8. Mix the Panko breadcrumbs and parmesan cheese in a separate bowl, and dunk the filled jalapeños into the mixture, cheesy chicken side down.
  9. Place the jalapenos on a large baking sheet, cheesy chicken side up.
  10. Spray with canola oil cooking spray, and cook for 20 - 24 minutes, or until browned and warmed through.