Chicken Jalapeno Poppers
These would be perfect at your Super Bowl Party along with my Super Crispy Baked Chicken Wings!
These are one of my favorite party snack foods! I like to brush some barbecue sauce on at the end and broil for a minute to really get the bacon toasty.
I find using fresh jalapeno to be too tough since they commonly don’t cook all the way. So I found the best thing is pickled jalapenos in the Mexican isle at the grocery store. If you are up for it, you could also pickle your own jalapenos. They aren’t as spicy had are much softer making them easy to pop in you mouth! I also find that goat cheese works better than cream cheese in the way it melts, but that could be up to you.
Try this recipe out at your Super Bowl party or any party!
They are also keto and low carb!
Ingredients:
1 26 oz can whole pickled jalapenos (stem and seeds removed cut in half)
4 oz traditional goat cheese
3 lbs chicken breasts, cut into thin flat strips
1 lb thin bacon
BBQ sauce of choice*
Instructions:
In a large pan on medium, add the bacon and cook. Remove from heat just before the bacon starts to brown but the meat is cooked.
Let drain on paper towels and set aside to cool. Assemble the poppers by Putting a slice of bacon on the bottom, lay a piece of chicken breast on top, scoop a dollop of cream cheese into the jalapeno and roll up securing with a toothpick.
Line a 9 by 11 baking sheet with aluminum foil and put a wire rack on top. Put all the poppers on the baking sheet with the wire rack and bake at 400°F for 30 minutes, flipping once.
Remove from heat and brush BBQ sauce on all of them. Turn the oven on broil and add the popper back to the oven for 2 to 3 minutes (watch them carefully!!).
Remove from oven and let cool slightly before digging in! Enjoy
*When choosing a barbecue sauce at the store, make sure you are reading the nutrition label. Many sauces contain a lot of high fructose corn syrup along with a plethora of preservatives and additives. Read the label to know what you are putting in your body.
Servings: 6-8 | Cook Time: 35 minutes | Total Time: 1 hour