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Mexican Chicken with Jalapeno Popper Sauce

I hope everyone is staying cool!  This past weekend was a scorcher on the East Coast.  I’ve been hanging with the boys at my mom’s house in Hilton Head, SC and the heat index read 116 yesterday!  Now, that, my fellow foodie followers, is bloody hot.  I know I’ve said it before but I’ll say it one more time…. Bring On Fall!  I’ll gladly trade my swim suit for a snow suit at this point if it means cooler temperatures.  Can you tell I grew up in Northern Wisconsin?  This hot weather stuff is for the birds.  Hot food, though, now that is a different story.

This recipe was the inspired by my good friend Kate over at Daily Momma Overload who blessed me the other day with a large bounty of jalapeno peppers.

I spent some time thinking about the best way to utilize these little beauties and came to the conclusion that, while jalapeno poppers are an obvious and delicious choice, a main dish of chicken with jalapeno poppers might just be one better.  So off I went to work, trying to figure out the best way to put such a dish together.

What I came up with was a cheesy, meaty, peppery delight that I will definitely add to our rotation again.  Oh, and even after cooking up this dish I still have a rather large handful of peppers left so look for a popper recipe to show up on the site sometime in the not so distant future.  Are ya ready?

Ingredients Needed:

3 Chicken Breasts
A Sprinkle of Cumin per Breast
A Sprinkle of Chili Powder per Breast
A Light Sprinkle of Salt per Breast
2 Cloves of Garlic, Minced
3 Jalapenos, Seeded and Chopped
4 Oz. of Cream Cheese
1/2 Cup of Chicken Broth (Use 1 Cup to 11/2 Cups for a More Liquidy Sauce)
3 Slices of Bacon
1 Tbsp of Fresh Cilantro or 1 tsp of Dried
3/4 Cup of Shredded Cheddar

Before we start, I just wanted to leave you one note regarding the sauce.  I personally would have liked a bit of a thinner sauce.  When I make this dish again, I will probably up the chicken broth by a half a cup.  It was delicious thicker, my personal preference is simply a touch thinner.

Ok, now we’ll move on to the good stuff.  First up, you want to cook up your bacon.  When the bacon is cooked, remove it from the pan and drain the excess grease reserving 1 tbsp.

Next up you’ll want to sprinkle your cumin, chili powder and salt on each of your chicken breasts.  While I didn’t measure the exact amounts I used, I did take a picture to give you an idea.  I went a bit lighter on the salt just to make sure I didn’t overdo it.  As my mama always reminds me, you can add more salt but you most definitely cannot take it away.

Cook your breast up until the juices no longer run pink and then set them aside covered to stay warm.

Now we’re going to work on the sauce.  Start off by throwing your peppers in the pan on medium heat and cooking them up for a minute or two.

Throw your garlic in with the peppers and let that cook up on medium heat for a few swirls of the spoon as well.  Now add in your chicken broth, 1/2 Cup for a thicker sauce and 1 to 11/2 cups for thinner sauce.  Deglaze your pan to get all the yummy goodness mixed into the liquid. Add in your cream cheese.

Allow the cream cheese to completely melt.  Next you’ll add in the shredded cheese.

Allow that cheese to completely melt as well.  Finally add in the cilantro and the chopped bacon to the mix.

Mix it well with a few swirls of the spoon and you’re ready to go.  Grab a breast, position it on your plate just so and let the jalapeno popper goodness cover ‘er up.  Yummo.

Mexican Chicken with Jalapeno Popper Sauce

Ingredients:

3 Chicken Breasts
A Sprinkle of Cumin per Breast
A Sprinkle of Chili Powder per Breast
A Light Sprinkle of Salt per Breast
2 Cloves of Garlic, Minced
3 Jalapenos, Seeded and Chopped
4 Oz. of Cream Cheese
1/2 Cup of Chicken Broth (Use 1 Cup to 11/2 Cups for a More Liquidy Sauce)
3 Slices of Bacon
1 Tbsp of Fresh Cilantro or 1 tsp of Dried
3/4 Cup of Shredded Cheddar

Directions:

First up, you want to cook up your bacon. When the bacon is cooked, remove it from the pan and drain the excess grease reserving 1 tbsp.

Next up you'll want to sprinkle your cumin, chili powder and salt on each of your chicken breasts.

Cook your breast up until the juices no longer run pink and then set them aside covered to stay warm.

Throw your peppers in the pan on medium heat and cooking them up for a minute or two.

Throw your garlic in with the peppers and let that cook up on medium heat for a few swirls of the spoon as well.

Now add in your chicken broth, 1/2 Cup for a thicker sauce and 1 to 11/2 cups for thinner sauce. Deglaze your pan to get all the yummy goodness mixed into the liquid.

Add in your cream cheese.

Allow the cream cheese to completely melt. Next you'll add in the shredded cheese.

Allow that cheese to completely melt as well. Finally add in the cilantro and the chopped bacon to the mix.

Mix it well with a few swirls of the spoon and you're ready to go.