Jalapeño Popper Chicken

This fabulous Jalapeño Popper Chicken recipe is spicy, deeply savory, and feels just a little indulgent.

Jalapeno Popper Chicken - foodfaithfitness

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Something I don’t think I talk about enough is the summer I realized I could make really delicious jalapeño poppers at home anytime I wanted—and then proceeded to make them twice a week for three whole months straight. Oh, a friend was having a Fourth of July party? I arrived chipper, my platter of poppers in tow. Hosting a movie night? You better believe I made a triple batch. It was a summer of appetizers—a hot appetizer summer, if you will.

Eventually, I branched out and fashioned a kind of jalapeño popper casserole, complete with rice and chicken to make it feel more like a substantial meal. That recipe was the inspiration for the one I’m sharing today, and I happen to like this jalapeño popper chicken even better.

This recipe is not a casserole. It’s a vehicle for the glorious jalapeño popper, plus chicken. Cheesy, creamy, and with the perfect amount of spice, you can serve and enjoy it with anything you’d like: rice, pasta, or your favorite vegetables. Go ahead and take a gander at some fun serving suggestions below! The possibilities are numerous and varied.

So, what exactly is jalapeño popper?

Jalapeño poppers have become the ultimate bar and game-day snack. These are creamy, smoky, a bit spicy, and completely addictive. They’re typically made by stuffing halved jalapeños with cheese (usually cream cheese), wrapping them in bacon or breading them, and then baking or frying until golden. While their exact origins are hard to pin down, it’s safe to say they’re a Tex-Mex–influenced spin on chiles rellenos. And if you’re sensitive to heat, worry not: Once the seeds are removed and the peppers are cooked, jalapeños mellow out considerably. They sit relatively low on the Scoville scale, so what you get here is more of a warmth than a burn.

How do I store leftovers?

Allow your leftovers to cool completely, then store them in an airtight container in the fridge for up to 4 days. You can also freeze them for up to 2 months, though the texture of the cream cheese may change slightly. Reheat in the oven at 350°F or in the microwave at medium power. Adding a splash of milk or broth may help revive the creamy sauce.

Serving suggestions

Whenever I serve something creamy and rich, I tend to accompany it with some fresh, light sides. What could fit the bill better than a refreshing slaw? I’m a massive fan of this Broccoli Slaw; it makes good use of the florets and the stems, and the dressing is bright and punchy. If you’d like to stick with the classics, this Coleslaw is a solid option. I love this Quinoa Salad and think it works quite well here as a salad option. This Spinach Salad would also be a wonderful choice. As for a carb component, this simple Steamed Rice recipe is my forever go-to, as you can’t really go wrong with a reliably perfect side of rice.