This Jalapeno Popper Chicken is packed with flavor and is a great, low carb way to enjoy Jalapeno Poppers! Perfect for summer grilling season!
Each year, when vegetable season comes around, I tell myself that I am going to garden and actually be good at it. I head to the store, buy starters, get them planted in the ground or pots, and away I go! Well, each year, within a few weeks, I realize that I do not have a green thumb. I either over water, don’t water enough, place them in areas with too much sun, not enough sun, etc. Needless to say, they don’t thrive.
This past Spring, I was at the store and saw jalapeno plants. These were quite large and already planted. How can I mess them up when they are already done for me, right? Well, I am proud to say….my jalapeno plant is thriving! Tons of jalapenos have come off of it, it is green still and not shriveled up and brown, etc. Yea!!
When I went outside last week to water, I noticed lots of jalapenos were ready to be picked off my plant. So, for dinner that night, I chopped up several jalapenos and made this yummy jalapeno popper chicken. My hubby grilled it and it was exciting having the family enjoy something that I was actually able to grow, he-he!!
If you love jalapenos, this chicken is a must try. Not too spicy, packed with flavor, and quite easy to prepare!!
Ingredients Needed:
Chicken- boneless, skinless chicken breasts
Jalapenos- diced, seeds removed
Cream Cheese- allow to sit out a bit so it’s not as chilled
Green Onions- chopped
Garlic Cloves- minced
Cheddar Cheese- minced
How to prepare this easy Jalapeno Popper Chicken
Allow to cook an additional 5 minutes, or until cheese mixture is melted.
Remove chicken from heat and serve!!
Check out these other great jalapeno recipes:
Jalapeno Popper Chicken Casserole
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Jalapeno Popper Chicken
Video
Equipment
Ingredients
- 4 chicken breasts *boneless/skinless
- ¼ cup jalapenos *diced, seeds removed
- 2 oz cream cheese
- 3 tablespoon green onions *chopped
- 4 garlic cloves *minced
- ½ cup cheddar cheese *shredded
Instructions
- Preheat oven or grill to 425 degrees F.
- Grill chicken for about 5-6 minutes on each side, or until cooked through. If cooking in oven, cook in a baking dish for about 25 minutes.
- In a small bowl, combine the jalapenos, cream cheese, green onions, garlic, and cheddar cheese.
- Spread mixture evenly over cooked chicken and return back to grill or oven.
- Allow to cook an additional 5 minutes, or until cheese mixture is melted.
- Remove chicken from heat and serve!!
Notes
Nutrition
Mich says
WOW! How come I’ve never thought to do this??? These are awesome, will make again when football season begins. Thank you for the inspiration! Maybe any leftovers can be served on greens or tossed with pasta…
Just an FYI if you didn’t know, there are different jalapeno seeds you can also grow: “Tam” (they’re tame) and “Tricked you”, which have no heat. I like these varieties because I’ve grown a bit tired of getting that “1 in 10 is super hot” pepper (to me it’s so hot it takes away from the flavor of the food it’s in); though you can still get an occasional “normal jalapeno” amount of heat in 1/10 of the Tams…
Kristin Hayes says
Yay!! So glad you enjoyed and love the idea of the “tam” version! If you want to know a great way to use the leftovers up, add them to the center of your grilled cheese. It’s a game changer!!
Mich says
OOOOOOOOOOOH! Will do!
Kristin Hayes says
Enjoy!! 🙂