Jalapeno Popper Stuffed Chicken

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Ingredients

  • 2 boneless chicken breast
  • 6 oz. cream cheese, softened
  • 3/4 c. Monterrey Jack Cheese
  • 1/3 c. jalapeno peppers, diced and deseeded (about 3 small jalapeno peppers)
  • 1 c. flour
  • 2 eggs, whisked
  • 2 c. plain bread crumbs
  • olive oil
  • salt and pepper
  • butcher twine or toothpicks

Instructions

  1. Preheat oven to 350 Degrees
  2. Make a slit in the middle of each of the chicken breast, about an inch long. You don’t want to make the slit too long where it will split the chicken breast. just long enough to make a pocket in the middle of the breast. Season the chicken breast with salt and pepper.
  3. In a small bowl, use a wooden spoon and stir the cream cheese until creamy and smooth. Add the Monterrey Jack cheese and diced jalapeno peppers and stir until well combined.
  4. With your hands, take a generous amount of the cheese mixture and stuff it inside of each chicken breast. You don’t want to over stuff the chicken to the point where you can’t close the chicken breasts but get as much cheese mixture inside as much as you can.
  5. Now that the chicken breasts are stuffed, use two pieces of butchers twine to wrap around the chicken breast to secure the cheese mixture. Double tie the twine, make a knot, and cut off the loose pieces of twine. If you do not have butchers twine, use a couple toothpicks to stick through the open part of the chicken breast to secure the cheese mixture.
  6. In separate plates, lay out the flour and bread crumbs. Place the whisked eggs in a shallow bowl or plate. Take each chicken breast and coat with the flour first, the egg, and then the bread crumbs. Make sure that each chicken breast is evenly coated with each addition.
  7. Once coated, place a large saute pan on the stove with medium high heat, drizzle the pan with the olive oil, and once the oil is ready saute each chicken breast for 3-5 minutes on each side until golden brown and place on a baking sheet that has been sprayed with non-stick cooking spray.
  8. Place inside the preheated oven for 20-25 minutes and allow to cool before serving.
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Jalapeno Popper Stuffed Chicken

Jalapeno Popper Wontons

These are dangerous. They go down pretty easy, so we ate them all and paid the price the next day. Totally worth it, even though I thought I needed medical help.

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You’ll need:

1 package wonton wrappers or egg roll wraps

1 8 ounce package cream cheese, softened

3 jalapenos, seeds removed, chopped

1/2 cup shredded cheddar cheese

Vegetable oil for frying

1. Combine cream cheese, jalapenos and cheese in a bowl. Add a dollop of cheesy goodness in the center of each wrap and roll. (I made them burrito style) Wet the edges and press to seal.

2. Fry in hot oil until browned and crispy. Drain on paper towels and serve warm.

Jalapeno Popper Wontons

Beer-and-Cheddar Soup

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Ingredients

  1. 1/2 pound piece of slab bacon, sliced 1/3 inch thick and cut into 1/3-inch dice
  2. 1 celery rib, finely chopped
  3. 1 small onion, finely chopped
  4. 1 large jalapeño, seeded and chopped
  5. 2 large garlic cloves, minced
  6. 1 tablespoon chopped thyme
  7. One 12-ounce bottle lager or pilsner
  8. About 2 1/4 cups low-sodium chicken broth
  9. 4 tablespoons unsalted butter
  10. 1/4 cup all-purpose flour
  11. 1 cup heavy cream
  12. 1/2 pound sharp yellow cheddar cheese, coarsely shredded
  13. 4 ounces smoked cheddar cheese, coarsely shredded
  14. Salt and freshly ground pepper
  15. Garlic-rubbed toasts, for serving
  1. In a large saucepan, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp, 7 minutes. Using a slotted spoon, transfer the bacon to a bowl. Add the celery, onion, jalapeño, garlic and thyme to the saucepan and cook over moderate heat, stirring, until softened, 8 minutes. Add half of the beer and cook until reduced by half, 5 minutes. Add 2 1/4 cups of chicken broth and bring to a simmer.
  2. In a small skillet, melt the butter. Add the flour and cook over moderate heat, stirring, until lightly browned, about 2 minutes. Whisk this roux into the soup until incorporated and bring to a simmer. Cook until thickened, about 8 minutes. Add the heavy cream, cheddar cheeses and the remaining beer and simmer, stirring occasionally, until thick and creamy, about 5 minutes. Stir in the bacon and season with salt and pepper. Add a few tablespoons of broth if the soup is too thick. Serve the soup with garlic toasts.
Beer-and-Cheddar Soup

Jalapeño Popper Cheesy Pretzel Bombs

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Ingredients:

  • 2¼ teaspoons active dry yeast (1 packet) 1
  • 2 ounces warm beer (110°-120°), I used Blue Moon *see cooks note
  • 2 tablespoons granulated sugar
  • 3 ½ cups all-purpose flour + more for dusting counter
  • 1 teaspoon kosher salt + more for pretzel tops
  • 2 tablespoons baking soda
  • 2 cups water
  • 8 ounces cream cheese
  • 8 ounces shredded Mexican cheese blend (or cheddar cheese)
  • 1 (4 ounce) can diced jalapeños 12 ounces bacon, cooked and chopped into bite size pieces

Procedure:

  • Preheat oven to 450°.
  • Pour beer into the bowl of a stand mixer fitted with a dough hook (see cooks note if you do not have a stand mixer), sprinkle yeast over top, add sugar and stir.  Allow yeast to bloom for 5-10 minutes.  Once it is nice and foamy, it is ready. *It should look like the ‘head’ of a beer poured too quickly and smell yeasty.
  • Meanwhile in a medium mixing bowl combine cheeses, bacon and jalapeños.  Mix together.  You may need to use a wood spoon to get it well mixed.
  • In a small bowl beat egg, set aside.  Sprinkle clean counter top with ¼ cup flour.  Line a baking sheet with parchment paper or spray with cooking spray.  Set aside.
  • Add flour and salt to stand mixer.  Knead for 3- 5 minutes until the dough comes together in one ball.  Add more flour a tablespoon at a time as needed, if bread is too sticky to come together.  Dough should be tacky when you pull it out of the mixer, not sticky.
  • Place dough on floured counter top and knead in flour until it is no longer tacky, just a minute or two.  Form dough into a ball.  We are going to cut this ball into 36 (somewhat) even pieces.  First quarter the ball of dough. *I used a bench scraper, but a butter knife would work too.  Roll each quarter into a fat log.  Cut that into 3 pieces.  Roll each piece into a log and cut into 3 pieces.  When you are done you will have 36 pieces.
  • Fill a medium (4 cup) bowl with 2 cups of hot water and add baking soda.  Place baking sheet, baking soda water and cheese mixture on the counter that you are working on.
  • Roll each dough piece (one at a time) into a ball and then flatten it into a circle.  Add 1 tablespoon of cheese mixture in the center *I used a tablespoon scooper.  Carefully pull each side over the cheese to create a ‘cheese package’, pinching the edges closed.  Roll the dough into a ball.  Be careful to make sure you can not see the cheese through the dough.  Tap fingers in flour, pinch any tears and roll again.  Set aside and repeat until you have 3 stuffed dough balls.  Transfer 3 stuffed dough balls to hot water mixture and allow to set while you prepare the next 3.  Prepare the next 3 dough balls.  Remove dough balls from water with a slotted spoon and place on prepared baking sheet.  Place 3 newly prepared balls into the water and prepare 3 more.  Repeat until all dough balls are on the cookie sheet.
  • Arrange all pretzel balls on parchment so they are not touching.  Brush egg wash onto each one and sprinkle with course salt.
  • Bake for 8-10 minutes until the tops are browned.
  • The ooey gooey cheese may escape some of your pretzel bombs.  That is a beautiful thing!  Scoop all that cheesy goodness up onto the plate and serve.  Your guests will go crazy over them.

COOKS NOTE:  You can mix the dough by hand if you do not have a stand mixer.  Add water, yeast and sugar to a large bowl.  Once the yeast blooms stir in the salt and the flour.  Mix with a spoon.  Turn dough out onto floured counter top and knead for 3-5 minutes until dough is no longer sticky.  Proceed with remaining instructions. I microwaved the beer in a glass microwave safe measuring cup, 15 seconds at a time until it was 110-120 degrees.  You can substitute milk or water for the beer.

Read more: http://www.rtacabinetstore.com/recipes/

Jalapeño Popper Cheesy Pretzel Bombs

Crock Pot Pulled Chicken Cheesy Jalapeño Popper Sandwich

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For the Pulled Chicken:

  • 2 1/2 pounds boneless skinless chicken breast
  • 2 pounds boneless skinless chicken thigh
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 28 ounces diced tomatoes with green chilies, 2 cans – like rotel
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 2 cubes chicken bouillon

For the Crispy Panko Topping:

  • 1 cup panko breadcrumbs
  • 2 tablespoons butter

For the Cheese Sauce:

  • 1/2 cup heavy cream
  • 2 ounces cream cheese
  • 4 ounces cheddar cheese, shredded

For Topping:

  • jalapeno pepper, pickled or fresh, sliced
For the Chicken:

  1. Place diced onion and minced garlic in crock pot.  Place chicken on top.  Open cans of tomato and pour that over the chicken.
  2. Sprinkle chili powder, cumin salt and pepper over top.  Put bouillon cubes in.
  3. Cover and cook on high for 4 hours, or low for 8 hours.
  4. Drain almost all of the juices and season more to taste, if necessary.

​For the Panko Topping:

  1. In a skillet melt butter.  Add panko crumbs, stirring until lightly toasted.  Set aside.

For the Cheese Sauce:

  1. In small saucepan heat heavy cream until almost a boil, stirring constantly.  Whisk in cream cheese, until melted.  Then add the cheddar, stirring until smooth and combined.

To Assemble the Sandwich: 

  1. Place chicken on a bun.  Top with cheese sauce, crispy panko and sliced jalapeno.
Crock Pot Pulled Chicken Cheesy Jalapeño Popper Sandwich

Crock Pot Pulled Chicken Cheesy Jalapeño Popper Sandwich

This is dirty sexy good.

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For the Pulled Chicken:

  • 2 1/2 pounds boneless skinless chicken breast
  • 2 pounds boneless skinless chicken thigh
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 28 ounces diced tomatoes with green chilies, 2 cans – like rotel
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 2 cubes chicken bouillon

For the Crispy Panko Topping:

  • 1 cup panko breadcrumbs
  • 2 tablespoons butter

For the Cheese Sauce:

  • 1/2 cup heavy cream
  • 2 ounces cream cheese
  • 4 ounces cheddar cheese, shredded

For Topping:

  • jalapeno pepper, pickled or fresh, sliced
For the Chicken:

  1. Place diced onion and minced garlic in crock pot.  Place chicken on top.  Open cans of tomato and pour that over the chicken.
  2. Sprinkle chili powder, cumin salt and pepper over top.  Put bouillon cubes in.
  3. Cover and cook on high for 4 hours, or low for 8 hours.
  4. Drain almost all of the juices and season more to taste, if necessary.

​For the Panko Topping:

  1. In a skillet melt butter.  Add panko crumbs, stirring until lightly toasted.  Set aside.

For the Cheese Sauce:

  1. In small saucepan heat heavy cream until almost a boil, stirring constantly.  Whisk in cream cheese, until melted.  Then add the cheddar, stirring until smooth and combined.

To Assemble the Sandwich: 

  1. Place chicken on a bun.  Top with cheese sauce, crispy panko and sliced jalapeno.
Crock Pot Pulled Chicken Cheesy Jalapeño Popper Sandwich

Dorito and Cheese Chicken with Avocado Jalapeno Ranch Sauce

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For the chicken:

4 boneless, skinless chicken breasts

Bag of Doritos Nacho Cheese chips

4 ounces shredded cheese of your choice

1 cup mayonnaise

1/2 Tablespoon garlic powder

1/2 Tablespoon cumin

1/2 Tablespoon chili powder

2 teaspoons lime juice

For the sauce:

1 cup mayo

1/2 cup buttermilk

1 cup sour cream

1 packet Ranch dip mix

1 Tablespoon garlic powder

1 Tablespoon onion powder

1-3 Tablespoons diced jalapenos

1 teaspoon lime juice

2 avocados

1. Preheat oven to 350 degrees F.

2. Crush up your chips in a food processor. Stir in the cheese. Set aside.

3. Whisk together mayo, garlic powder, chili powder, cumin and lime juice. Dredge chicken in mayo mix and then through the chip mix. You might have the press them on there for a good coating. Bake for 25-30 minutes until chicken is done and chips are crispy.

4. Blend all sauce ingredients in a food processor or blender and serve over chicken.

Dorito and Cheese Chicken with Avocado Jalapeno Ranch Sauce