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
- FOR THE CHICKEN
- In a medium skillet over medium-high heat, cook dried chiles, onion, and garlic until toasted and fragrant, 2 to 3 minutes.
- 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.
- 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.
- Reserve sauce and transfer chicken to a medium bowl to shred. Pour 1 ½ cups sauce over shredded chicken and mix well to combine.
- FOR THE JALAPEÑO POPPER CHEESE
- In a large bowl, combine all ingredients and stir until smooth and combined. Season to taste with salt.
- FOR THE QUESADILLAS
- 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.
- In a skillet over medium heat, melt butter. Cook quesadillas on both sides until crisp and golden brown, about 2 minutes per side.
- Cut into triangles and serve with jalapeños and cilantro.
- FOR THE STUFFED PEPPERS
- 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.
- Bake for 30 minutes until cheese is melty and peppers are tender.
- Top with jalapeños and cilantro before serving.
