Cheesy Jalapeño Popper Chicken Two Ways

Cheesy Jalapeño Popper Chicken Two Ways

Rating 

Cheesy Jalapeño Popper Chicken is the best thing you can do with chicken.
Ingredients
  • 4 Tyson Fresh All Natural Boneless Skinless Chicken Breasts
  • 2 dried guajillo chiles
  • ½ onion, cut into 3 pieces
  • 4 cloves garlic
  • ¼ c. extra-virgin olive oil
  • 1 chipotle pepper in adobo, plus 1 tbsp. adobo sauce
  • 1 c. low-sodium chicken broth
  • 1 tsp. ground cumin
  • 1 tsp. kosher salt
  • 2 (14-oz.) cans diced tomatoes
  • FOR THE JALAPEÑO POPPER CHEESE
  • 2 (8-oz.) blocks cream cheese, softened
  • 2 tbsp. heavy cream
  • 1 c. shredded Monterey jack
  • ½ c. shredded cheddar
  • 1 shallot, finely chopped
  • ½ tsp. ground cumin
  • 2 jalapeños, finely chopped
  • Kosher salt
  • FOR THE QUESADILLAS
  • Butter
  • 8 flour tortillas
  • Sliced jalapeños, for serving
  • Freshly chopped cilantro, for serving
  • Salsa, for serving
  • FOR THE STUFFED PEPPERS
  • 4 large bell peppers, tops and cores removed
  • Sliced jalapeños, for serving
  • Freshly chopped cilantro, for serving
Instructions
  1. FOR THE CHICKEN
  2. In a medium skillet over medium-high heat, cook dried chiles, onion, and garlic until toasted and fragrant, 2 to 3 minutes.
  3. Add oil, chipotle pepper and sauce, broth, and cumin, and cook for 5 to 6 minutes more, until chiles start to soften. Transfer mixture into a high-speed blender, add tomatoes, and blend until smooth. Season to taste with salt.
  4. Combine chicken breasts and sauce in a large slow cooker. Set to high, cover, and bring to a boil. Once boiling, switch to low and continue to cook until chicken is cooked through, about 2 hours.
  5. Reserve sauce and transfer chicken to a medium bowl to shred. Pour 1 ½ cups sauce over shredded chicken and mix well to combine.
  6. FOR THE JALAPEÑO POPPER CHEESE
  7. In a large bowl, combine all ingredients and stir until smooth and combined. Season to taste with salt.
  8. FOR THE QUESADILLAS
  9. Spread a generous amount of cheese mixture on one tortilla, then top with about ¼ cup chicken and another tortilla. Repeat to assemble more quesadillas.
  10. In a skillet over medium heat, melt butter. Cook quesadillas on both sides until crisp and golden brown, about 2 minutes per side.
  11. Cut into triangles and serve with jalapeños and cilantro.
  12. FOR THE STUFFED PEPPERS
  13. Preheat oven to 400º. Place peppers into a baking dish. Add a heaping spoonful of cheese mixture to the bottom of each pepper, then top with a heaping spoonful of shredded chicken. Repeat layering until bell peppers are full, ending with a top layer of cheese mixture.
  14. Bake for 30 minutes until cheese is melty and peppers are tender.
  15. Top with jalapeños and cilantro before serving.

 

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