Best Cheesy Jalapeño Popper Chicken Recipe

0
175


This flavorful shredded chicken makes for some of the best quesadillas we’ve ever had. The secret? Flavorful dried chilis and canned chilis in adobo, one of our favorite secret ingredients. Together, they create a complex and flavorful sauce that’s just spicy enough.

Made it? Let us know how it went in the comment section below!

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Yields:

4
– 6


servings

Prep Time:

0

hours

25

mins

Total Time:

3

hours

15

mins

4


Tyson Fresh All Natural Boneless Skinless Chicken Breasts

1/2


onion, cut into 3 pieces

1/4
c.

extra-virgin olive oil

1


chipotle pepper in adobo, plus 1 tbsp. adobo sauce

1
c.

low-sodium chicken broth

2


(14-oz.) cans diced tomatoes

For the jalapeño popper cheese

2


(8-oz.) blocks cream cheese, softened

1
c.

shredded Monterey jack

1


shallot, finely chopped

2


jalapeños, finely chopped

For the quesadillas

Sliced jalapeños, for serving 

Freshly chopped cilantro, for serving

For the stuffed peppers

4


large bell peppers, tops and cores removed

Sliced jalapeños, for serving

Freshly chopped cilantro, for serving

For the chicken

  1. In a medium skillet over medium-high heat, cook dried chiles, onion, and garlic until toasted and fragrant, 2 to 3 minutes.
  2. 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.
  3. 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. 
  4. 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

  1. In a large bowl, combine all ingredients and stir until smooth and combined. Season to taste with salt.

For the quesadillas

  1. Spread a generous amount of cheese mixture on one tortilla, then top with about 1/4 cup chicken and another tortilla. Repeat to assemble more quesadillas. 
  2. In a skillet over medium heat, melt butter. Cook quesadillas on both sides until crisp and golden brown, about 2 minutes per side. 
  3. Cut into triangles and serve with jalapeños and cilantro.

For the stuffed peppers

  1. 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. 
  2. Bake for 30 minutes until cheese is melty and peppers are tender. 
  3. Top with jalapeños and cilantro before serving.

Brandon Bales

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Source : Goodhousekeeping