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Jalapeño Popper Stuffed With Cheesy Chicken from @sliceofjess
Yield: 30
Jess Bentley
@SliceofJess
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
- Cut the chicken breast into small chunks and season with 1 teaspoon garlic powder and smoked paprika.
- Sauté until internal temperature reaches 165F.
- Chop or shred cooked chicken into smaller pieces and place into a large mixing bowl.
- Preheat the oven to 400F.
- Cut the jalapeños in half, lengthwise, and carefully scoop out the seeds and membranes.
- In the bowl with the cooked chicken, add the remaining teaspoon of garlic powder, cream cheese, pepper jack, cheddar, and mix until fully combined.
- Fill jalapeño halves with the cheesy chicken mixture.
- Mix the Panko breadcrumbs and parmesan cheese in a separate bowl, and dunk the filled jalapeños into the mixture, cheesy chicken side down.
- Place the jalapenos on a large baking sheet, cheesy chicken side up.
- Spray with canola oil cooking spray, and cook for 20 - 24 minutes, or until browned and warmed through.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Jalapeño Popper Stuffed With Cheesy Chicken from @sliceofjess
Jess Bentley
@SliceofJess
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
- Cut the chicken breast into small chunks and season with 1 teaspoon garlic powder and smoked paprika.
- Sauté until internal temperature reaches 165F.
- Chop or shred cooked chicken into smaller pieces and place into a large mixing bowl.
- Preheat the oven to 400F.
- Cut the jalapeños in half, lengthwise, and carefully scoop out the seeds and membranes.
- In the bowl with the cooked chicken, add the remaining teaspoon of garlic powder, cream cheese, pepper jack, cheddar, and mix until fully combined.
- Fill jalapeño halves with the cheesy chicken mixture.
- Mix the Panko breadcrumbs and parmesan cheese in a separate bowl, and dunk the filled jalapeños into the mixture, cheesy chicken side down.
- Place the jalapenos on a large baking sheet, cheesy chicken side up.
- Spray with canola oil cooking spray, and cook for 20 - 24 minutes, or until browned and warmed through.
