Chicken Bacon Ranch Jalapeño Poppers Food

CHICKEN BACON RANCH JALAPENO POPPERS BAKED & STUFFED RECIPE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl add your chicken, cream cheese, shredded cheese, bacon, and ranch mix.
• Mix until well combined.
• Cut your jalapeños in half and cut out the center and seeds.
• Take your chicken mixture and scoop it into the jalapeños with a spoon (overflow them with the mixture).
• Take your bacon and wrap each jalapeño.
• TIP: Be sure that the end of the bacon goes down the bottom side or insert with a toothpick to hold into place.
• Place the bacon wrapped jalapeños on a baking sheet.
• Place them in the oven on 350 for 15 minutes. When 15 minutes are up crank the heat up to 450 and bake for another 8 minutes.
• Serve with ranch dip if desired.
• Enjoy!

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.

CHICKEN JALAPENO POPPER CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• Place the chicken breasts on one half of a baking sheet, drizzle with 2 tablespoons of the olive oil and season with the chili powder, cumin and some salt and pepper. Place the jalapeno peppers on the other half of the same baking sheet. Drizzle them with the remaining 2 tablespoons olive oil.
• On a second baking sheet, lay the bacon slices out in a single layer. Put both baking sheets into the oven and bake until the chicken is cooked through and the bacon is crispy, about 25 minutes.
• Meanwhile, mix the cream cheese, Cheddar, sour cream, chicken stock and paprika together in a mixing bowl.
• Transfer the bacon and chicken to a cutting board. Dice the chicken and chop the bacon. Add all of the diced chicken to the cream cheese mixture along with half of the chopped bacon. Stir together until well mixed.
• Transfer half of the chicken mixture to an 8-inch square casserole dish. Arrange half of the roasted jalapenos on top of the chicken mixture. Top with the remaining chicken mixture followed by the rest of the roasted jalapenos.
• In a separate bowl, mix together the fried jalapenos, breadcrumbs and the remaining bacon. Toss with the melted butter until evenly mixed. Sprinkle the top of the casserole with the breadcrumb mixture. Bake until bubbly and golden, 25 to 27 minutes.

CHICKEN BACON RANCH JALAPENO POPPERS

Steps:

• Preheat your oven to 400 degrees, grab a sheet pan and line it with some parchment paper. WEARING GLOVES, Slice jalapeños in half length wise and then scoop out the seeds and membranes with a small spoon. Don't forget your gloves! Don't scratch your nose! Or your eyeball! Don't you dare!
• In a bowl add chopped chicken breast, diced green onion, cream cheese, nonfat Greek yogurt, crumbled bacon, shredded cheese, and ranch seasoning packet. Mix together super well!
• Again, wearing gloves, stuff each jalapeño half with chicken, bacon, ranch cream cheese mixture. Probably about 2 tablespoons in each pepper less for the smaller peppers little more for larger ones.
• Top each jalapeño popper with the cheesy panko topping. To ensure you don't waste the topping. Hold each pepper over the bowl of breadcrumbs while you press the bread crumbs on top of each pepper so that any excess drops right back into the bowl of crumbs instead of being wasted.
• Bake for about 25-30 minutes or until the topping is golden brown. After you remove from the oven, let'em just set for about 5-10 minutes.
• In a small microwave safe bowl melt 1 tablespoon of light butter in the microwave (about 12 seconds should do it). Add in 1/2 cup panko bread crumbs along withsmoked paprika, garlic powder, and salt. Gently stir together really well. Add in 1/4 cup shredded Mexican cheese blend and stir.

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

JALAPENO POPPER TACOS

Steps:

• For the filling and cream cheese topping: In a large skillet over medium heat, add the bacon and cook until crisp, about 10 minutes. Remove with a slotted spoon to a paper towel-lined plate.
• Raise the heat to medium high and add the jalapenos and onions. Cook, stirring for a minute or two, then add the chicken in an even layer. Sprinkle over the taco seasoning, add a pinch of salt and cook, without stirring, for 2 minutes. Stir, then continue to cook until the chicken is cooked through, an additional 2 to 3 minutes. Squeeze over the lime juice and remove from the heat.
• Add the cream cheese and sour cream to a bowl and mix until well combined. Stir in the lime zest and season with the hot sauce.
• For the tacos: Serve the chicken mixture, bacon and cream cheese topping alongside each other with the crispy taco shells, shredded Cheddar and minced jalapenos, then have everyone make their own tacos.