Do I really need to write something descriptive about chicken breasts stuffed with ooey gooey cheese and yummy jalapeño? Let’s talk instead about how long it took me to figure out how to get that little squiggley accent mark (it’s called a tilde, by the way) over the “n” in jalapeño. Good grief, and I have a degree in Spanish?
Anyway, this recipe was born out of a deep need for something yummy and different for dinner. Although this recipe is far from different, it’s not in our usual repertorio, so I am allowed to act like it’s brand new. It’s also great for people who are limiting carbs. I paired it with spaghetti squash mixed with peppers and onions and served it with a side of avocado (aguacate is one of my favorite Spanish words. Ask my husband.) and sour cream.
The instructions for this are very simple so I didn’t take photos of the process. Here is what ours looked like before it went into the oven. They remind me of little mummies:
I did these in a square baking dish but hind site tells me they would have done better on a rack over a sheet pan. Next time, grasshoppah…..next time.
At the last minute I decided to drizzle maple syrup over the bacon to add a little bit more flavor.
After they come out of the oven, let them rest before slicing, otherwise you will have cheese oozing out all over.
Hungry yet? (¿Tienes hambre todavia?)
I intentionally bought more jalapeño’s than I needed and I doubled my stuffing mixture so I could make some actual jalapeño poppers at the same time. When they were all made, I put them on a sheet pan and froze them over night. This morning I took them out and put them in a freezer bag so we’ll have them when we want them later.
Jalapeño Popper Stuffed Chicken for Two
Two large chicken breasts
4 oz. softened cream cheese
¼ cup sour cream (optional)
2 large jalapeno’s, diced
¾ cup grated Cheddar Cheese
¼ cup chopped cilantro (fresh)
1 garlic clove, grated
S & P to taste
2 Tbsp. taco seasoning (Use what you like)
1 lb. bacon (Use what you like although thin slices work best)
Maple Syrup (Optional)
Preheat oven to 375 degrees
Rinse and the chicken breasts dry. Cut a deep slit in each one to make a pocket for the cheese mixture. Salt and pepper the inside and outside of each breast. Set aside.
In a bowl, combine all of the stuffing mixture ingredients. I usually microwave the completed mixture and stir well to combine. If it’s too runny, put it in the refrigerator before trying to stuff the chicken with it. You want it to be pliable but not loose.
Stuff the breasts liberally with the cheese mixture but do not over-stuff. You want to be able to close them.
Wrap each breast tightly with as many strips of bacon needed to cover. (It’s bacon! Use a LOT!)
Brush maple syrup over all over the bacon. (You’re welcome in advance.)
For best results place the breasts on a greased rack over a sheet pan. IF you don’t have this, use a baking dish.
Bake for 30 minutes, then flip and bake 15 minutes more. If you are using a baking dish, you may want to use a turkey baster to suck out excess juices.
Finally, if you want the bacon to be very crispy, flip the chicken back over and broil it on high for 2-3 minutes. WATCH CAREFULLY so it doesn’t burn.
Let rest 10 minutes or more before slicing.