PRESSURE-COOKER JALAPENO POPPER CHICKEN CHILI
A quick and comforting chili that tastes like liquid jalapeno poppers! You cant have just one bowl! -Natasha Galbreath, Spanaway, Washington
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 7 servings (1-3/4 quarts).
Number Of Ingredients 16
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.
Nutrition Facts : Calories 344 calories, Fat 20g fat (10g saturated fat), Cholesterol 84mg cholesterol, Sodium 1141mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 5g fiber), Protein 17g protein.
PRESSURE-COOKER WHITE BEAN CHICKEN CHILI
My sister shared this chili recipe with me. The jalapeno adds just enough heat to notice but not too much for my children. -Kristine Bowles, Albuquerque, New Mexico
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings (1-1/2 qt.).
Number Of Ingredients 13
Steps:
- Toss chicken with salt and pepper. Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Heat 1 tablespoon olive oil. Add chicken; brown on all sides. Remove chicken., Add remaining oil to pressure cooker. Saute onion until tender. Add jalapeno, garlic, oregano and cumin; cook and stir 2 minutes. Press cancel. Return chicken to pressure cooker., In a bowl, mash 1 cup beans; stir in 1/2 cup broth. Stir bean mixture and remaining whole beans and broth into chicken mixture., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Quick-release pressure. Stir before serving. Sprinkle with cheese; add toppings if desired.
Nutrition Facts : Calories 343 calories, Fat 16g fat (6g saturated fat), Cholesterol 61mg cholesterol, Sodium 897mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 6g fiber), Protein 24g protein.
INSTANT POT® JALAPENO-CHICKEN POPPER DIP
Rich and creamy jalapeno popper dip made easy with the help of your multi-functional pressure cooker. Don't forget the butter crackers for dipping!
Provided by Soup Loving Nicole
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 25m
Yield 24
Number Of Ingredients 8
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.
Nutrition Facts : Calories 80 calories, Carbohydrate 0.7 g, Cholesterol 23.5 mg, Fat 6.6 g, Fiber 0.1 g, Protein 4.7 g, SaturatedFat 3.9 g, Sodium 137.2 mg, Sugar 0.1 g
SLOW COOKER JALAPENO POPPER WHITE BEAN CHILI
From Mel's Kitchen Cafe. Simple and freakishly delicious. I have made this a time or two and never soaked the beans the night before (I use Great Northern dry beans) and they soften perfectly during the cooking time; however, without actually trying it, I'm guessing if you did soak the beans overnight, you might be able to get away with a shorter cooking time (or maybe 5 hours on high or something like that). Also, before adding the chicken back in and before stirring in the cream cheese and corn, you can blend a couple cups of the soup to a smooth consistency and stir it back into the pot for a thicker variation. I've done it both ways...and love it both ways. The flavor is ultimately the winning factor. Finally, this soup is not spicy. If you'd like to make it with more heat, you can leave the seeds in the jalapenos or add a touch or more of cayenne pepper or red pepper flakes.
Provided by claudbud
Categories Chicken Breast
Time 7h10m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- 1. Add all the ingredients except the cream cheese, corn and bacon to a 5-quart slow cooker. Cook on low for 7-9 hours.
- 2. Remove the chicken and chop into pieces or shred into bite-sized pieces. See the note above about thickening part of the soup. Make your decision. Then return the chicken to the slow cooker.
- 3. Stir in the cubed cream cheese and the corn. Cover the slow cooker to let the cream cheese soften and the corn heat through, about 10-15 minutes.
- 4. Stir to combine. Add additional salt and pepper to taste. Serve topped with the crumbled bacon.
JALAPENO POPPER CHICKEN
Make and share this Jalapeno Popper Chicken recipe from Food.com.
Provided by Pinay0618
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375.
- In a small skillet over medium-high heat, combine the bread crumbs and oil. Stirring often, toast until crispy and golden brown. Transfer bread crumbs to a small bowl and mix in the taco seasoning.
- Beat eggs in a shallow bowl or rimmed plate.
- In a small bowl, combine cream cheese, cheddar cheese and diced jalapenos.
- Using a small, sharp knife, either cut a pocket in each breast or butterfly them. If they're especially thick, I like to pound them a couple times with the flat side of a meat mallet to thin them out some first - too thick and it takes so long to cook through that the bread crumbs burn.
- Season the chicken lightly with salt and pepper. Divide the cheese filling evenly between the chicken breasts; close with toothpicks if you like.
- Dip the chicken in the beaten egg and then the bread crumb mixture, coating each piece completely. You can put them straight into the baking pan, or put a rack in the bottom of the pan first so the bottoms won't get soggy. Bake in a preheated oven 25 to 30 minutes, or until the chicken is cooked through.
Nutrition Facts : Calories 464.7, Fat 24.7, SaturatedFat 10.7, Cholesterol 214.6, Sodium 620.4, Carbohydrate 21.9, Fiber 1.6, Sugar 3.2, Protein 37.1
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