Cheesy Jalapeño Popper Chicken is the best thing you can do with chicken.
Author: Delish/Photo credits to delish.com
Recipe type: Main
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.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2020/01/08/cheesy-jalapeno-popper-chicken-two-ways/