Tag Archives: Cream cheese

Jalapeno Popper Chicken with Roasted Broccoli

Jalapeno Popper Chicken

  • Servings: 2
  • Difficulty: easy
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Jalapeno Popper Chicken
IF you ever are on Pintrest looking for chicken recipes you will see a gazillion jalapeno popper chicken recipes along with titles that say “best chicken ever”. So after ignoring many of them curiosity sucked me in on Jalapeno popper chicken. I am typically not a “stuffed” chicken or pork chop guy. Id rather brine and cook it through and then top it with a sauce etc…

If you like jalapeno poppers you will like this recipe. Tangy cream cheese, sharp cheddar cheese with spicy jalapeno bits. It just works. You could dice and crisp up some bacon even. A few tips on stuffing the chicken. Butterfly the chicken slowly to create a nice pocket and then close it up well. The cream cheese will melt right out. Also lightly salt your chicken before breading and stuffing it.

For a side I roasted some broccoli with garlic and tossed it with lemon juice and finely grated Parmesan cheese.

2 thick chicken breasts
2 jalapeno peppers (seeded and diced)
2 oz of cream cheese
1/4 cup of sharp cheddar cheese
1/2 panko bread crumbs
Taco seasoning
1 egg
Kosher Salt

4 cloves of garlic
1/2 lemon juices
1/4 cup of Parmsean cheese (fine grated)

1. Fire up the oven to 375 degrees. While it is coming to heat take a small pan and add your panko bread crumbs and cook on medium heat until golden brown. Right before you remove from heat add about 1-2 tablespoons of taco seasoning to the crumbs. The heat will allow the spices to bloom. IMG_9990

2. Now in a bowl make your stuffing by seeding and dicing your jalapenos and combining with the cream cheese and fresh grated cheddar cheese. Add a touch of salt. IMG_9991

3. Butterfly your chicken slowly and carefully using short strokes with your knife as to keep a nice pocket with no holes. Stuff your chicken and close it with toothpicks. IMG_9993IMG_9994

4. Make a simple egg wash and have your Taco Seasoned Panko in another dish. Roll your chicken in the egg and then coat with the Panko mixture. Set in a baking dish.

5. Prepare your broccoli by cutting it up and mincing garlic and coating both with some olive oil. Dust with salt and pepper.

6. Add both dishes to your oven and cook for 30 minutes or until the chicken is done (165 degrees). When done remove your chicken and let it rest for a few minutes. While it is resting coat your roasted broccoli with some lemon juice and then dust with the Parmesan cheese.

Candied Jalapeno Goat Cheese Ball

Candied Jalapeno Goat Cheese Ball
Out of the gate, these pictures are horrid. I still haven’t gotten over the semi-embarrassment of doing this blog. I like to cook and make things but I don’t consider myself an expert or even a great cook. People like my food and most importantly Jill and I like it. So I made this the other night for a party we had but forgot to take pictures before the party started. I wanted to avoid taking pictures in front of everyone, as if I am some special cook or “food blogger”, so while people were eating chili, I grabbed my camera and snapped a few photos. As you can see I did a poor job of composing my shots.

Anyway, back to the food. Jill and I discovered sweet jalapenos years ago. When we want a snack we will run into the kitchen and slather a few crackers with a thin layer of cream cheese and then pile on sweet or candied jalapenos. Perfect bite for us…. tang from the cheese, crunch of the cracker and the sweet and spiciness from the jalapeno. We later discovered jalapeno jelly and applied the same concept and sometimes used both. We keep two jars of each on hand.

For our party we had chili and I had already decided on trying the bacon butter crackers along with my blue cheese sauced warm kettle chips. I wanted a third option so created this cheese log based upon our late night snack attacks. Instead of just using cream cheese, I whipped in some goat cheese for an extra layer of “tang” and then diced up those sweet or candied jalapenos and folded them into the ball/log. Could eat it everyday.


1 8oz block of Philly Cream Cheese
1 4oz package of Goat Cheese
Handful of Woody’s Candied Jalapenos https://woodys-smokehouse.com/shop/
1 jar (10oz) of Austin Oasis Jalapeno Jelly http://www.austinoasis.com/
1 tbs of local Honey

Let both cheeses come to room temperature so that they stir easily. Dice up your candied jalapenos and stir into the cheeses and honey. Pour it on to wax paper and make a shape of your choice (ball, log, whatever).

Put it in the fridge to harden up a bit until you are ready to serve it. Pour the jelly on top of the log/ball and serve it with your favorite crackers.