BACON-WRAPPED JALAPENO POPPERS
Better than the typical poppers.
Provided by videogator
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 30m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Mix cream cheese and Cheddar cheese together in a bowl until evenly blended. Fill each jalapeno half with the cheese mixture. Put halves back together and wrap each stuffed pepper with a slice of bacon. Arrange bacon-wrapped peppers on the prepared baking sheet.
- Bake in the preheated oven until bacon is crispy, about 15 minutes.
Nutrition Facts : Calories 213 calories, Carbohydrate 2.5 g, Cholesterol 51.3 mg, Fat 17.7 g, Fiber 0.7 g, Protein 11 g, SaturatedFat 8.8 g, Sodium 539.5 mg, Sugar 1 g
BACON-WRAPPED JALAPENO POPPER-STUFFED CHICKEN BREASTS
Jalapeno popper dip is hidden inside chicken breasts then wrapped in bacon and baked to crispy deliciousness.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Pork
Time 55m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine cream cheese, Cheddar cheese, jalapenos, garlic powder, and barbecue seasoning in a bowl. Mix well until evenly combined.
- Cut a deep pocket into each chicken breast, being careful not to cut all the way through to the other side. Fill the pocket of each chicken breast with cream cheese mixture. Wrap each chicken breast with 3 slices of bacon.
- Place a baking rack on top of a baking sheet and place stuffed chicken on top of the rack.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from oven and let rest for 5 minutes before serving.40
Nutrition Facts : Calories 445.8 calories, Carbohydrate 2.8 g, Cholesterol 147.4 mg, Fat 30 g, Fiber 0.3 g, Protein 39.7 g, SaturatedFat 16.2 g, Sodium 1366.1 mg, Sugar 0.5 g
BACON WRAPPED CHICKEN JALAPENO POPPERS
This recipe takes everything perfect about Jalapeno Poppers and adds bacon, chicken and bbq sauce! These poppers combine the flavors of barbecue sauce, cream cheese, jalapeno, chicken and bacon baked then broiled for a mouthwatering two-bite appetizer.
Provided by Toni Dash
Categories Appetizer
Time 3h
Number Of Ingredients 6
Steps:
- On a firm surface, place the chicken breasts between two pieces of plastic wrap and pound to ½ inch thickness.
- Place in a zipper plastic bag with the barbecue sauce, squeeze out air before sealing the bag, massage the barbecue sauce into the chicken (from the outside of the bag). Marinate at least 2 hours up to overnight in the refrigerator.
- Preheat the oven to 350 degrees. Line a large baking sheet with sides with foil, shiny side down (facing the baking sheet). Fit with a baking/cooling rack.
- Slice the jalapeno pepper open vertically and remove the stem and inside seeds. Note: wash hands thoroughly after doing this.Slice the pepper vertically into 1/8-inch wide strips. Cut each strip into 1-inch long segments. Set aside.
- Remove the chicken from the marinade allowing any excess marinade to drain back into the bag (discard the marinade). Slice the chicken into 1-inch wide strips, and then again into 3 inch lengths.
- Place a chicken piece on a work surface and pat the top of the chicken piece with a paper towel to remove any excess moisture from the marinade. Spread 1 teaspoon of cream cheese to cover the top of the chicken piece.
- Place one jalapeno pepper 'stick' in the middle of the cream cheese spanning the width of the chicken.
- Fold the chicken piece in half with the cream cheese inside.
- Set one ½ slice of bacon on the work surface. Place a stuffed chicken piece with the open end facing down on the bacon and the open sides facing the bacon NOT outward (this allows the open ends to be covered by the bacon when rolled so the stuffing does not easily leak out when cooked).Leave about 1 inch from an end of the bacon.
- Gently pull the short end of the bacon over the chicken piece, then roll the chicken and bacon toward the opposite end of the bacon, pulling gently to stretch the bacon slightly as you roll.
- Fully enclose the chicken popper in the bacon. Secure with two toothpicks at the exposed end of the bacon through the chicken piece to the opposite side.
- Place poppers on the prepared baking sheet and bake for 30-35 minutes.
- Place the baking sheet under the broiler, one rack position down (not the top rack position to be better control broiling and not burn the bacon or toothpicks). Closely monitor the poppers and allow the bacon to begin to crisp and darken about 1 ½- 2 minutes; flip the poppers over and do the same on the opposite side.
- Remove from oven and allow to sit for 5 minutes before serving.
Nutrition Facts : Calories 256 kcal, Carbohydrate 10 g, Protein 12 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 63 mg, Sodium 514 mg, Sugar 8 g, ServingSize 1 serving
BACON-WRAPPED, JALAPEñO-POPPER-STUFFED CHICKEN RECIPE - (4.3/5)
Provided by Susan52
Number Of Ingredients 6
Steps:
- Lay the chicken flat, season both sides with salt and pepper, place 1/4 of the mixture of the jalapeños, cream cheese, and cheddar on the chicken and roll them up. Wrap each chicken breast up to 2 slices of bacon and place them in a baking dish. Bake in a pre-heated 400°F oven until cooked, about 25 to 35 minutes.
BACON-WRAPPED JALAPEñO POPPER CHICKEN
Here are all the good foods -- jalapeño poppers, cheese, bacon -- rolled up into dinner. Cooking it on the grill gets the bacon crispy while the cheese stays gooey and melted on the inside.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Wear gloves to protect your hands and use a small paring knife to cut the stem-end off the jalapeño; you should see the white ribs attached to the walls of the jalapeño. Use the paring knife to remove the ribs from the walls. Make a cut down the length of the jalapeño from the top to the tip. Carefully, without breaking the jalapeño in half, scrape out the ribs and seeds. Transfer to a microwave-safe bowl, add 3 tablespoons water, cover tightly with plastic wrap and microwave on high power until the jalapeños turn olive green and are lightly softened but are still firm and hold their shape, 2 to 3 minutes. Let cool.
- Stuff each cooled jalapeño with a piece of cream cheese; squeeze the walls around the cream cheese to force out any air pockets and to seal the jalapeño walls together.
- Mix together the cumin, 1 tablespoon salt and 1/2 teaspoon pepper in a small bowl. Pound the chicken lengthwise down the breast to make a rectangular 1/4-inch-thick cutlet. Sprinkle with a quarter of the seasoned salt. Repeat with the remaining chicken and seasoned salt.
- With one of the narrow ends of the chicken facing you, lay a piece of Colby Jack cheese at the bottom of the cutlet. Place 1 stuffed jalapeño crosswise on top of the cheese about 2 inches from the bottom. Tightly roll up the chicken and the cheese around the jalapeño, folding in the sides as you roll. Repeat with the remaining chicken and jalapeños.
- Lay 5 strips of bacon on a clean work surface so that the strips are slightly overlapping (about 1/4-inch) and are wide enough to completely cover a chicken roll. Place 1 chicken roll at the bottom of the bacon blanket. Wrap the bacon tightly over the chicken roll. Repeat with the remaining bacon and chicken rolls.
- Prepare a grill for indirect grilling and heat to medium-high heat.
- Place the chicken rolls, bacon seam-side down, on the cooler side of the grill. Cover and cook until the bacon is beginning to brown and the cheese is beginning to melt and ooze from the sides, 15 to 20 minutes. Transfer the chicken rolls to the hot side of the grill and cook until lightly charred, 1 to 2 minutes per side. Let cool 10 minutes before serving.
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BACON WRAPPED CHICKEN JALAPENO POPPERS ⋆ REAL …
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4.7/5 (7)Total Time 40 minsCategory AppetizerCalories 132 per serving
- Preheat oven to 400 degrees F. Line a baking sheet with foil and place a wire rack on top of the foil; set aside. (or use a broiling pan)
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5/5 (1)Estimated Reading Time 3 minsCategory EntreeTotal Time 50 mins
- Pound down your butterflied chicken breasts thin, but not too thin, and sprinkle with fresh-ground salt and pepper on each side.
- Mix together the two cheese with a dash of fresh-ground salt and pepper in a bowl until well blended.
- Once you've hulled your fresh jalapeño peppers, cut them in half length-wise, and spoon in carefully the cheese mixture, sandwiching it shut; set aside on a plate until every pepper is filled.
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BACON WRAPPED JALAPEñO POPPER CHICKEN - THEKITTCHEN
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Reviews 15Estimated Reading Time 5 minsServings 4Total Time 1 hr 5 mins
- Start by heating your oven to 300 degrees and then get to chopping the jalapenos. If you like hot spicy heat – leave the seeds. If you want a mild heat, remove the seeds.
- Then move on to pounding out the chicken breasts until they are quite thin. You want them to double in size. Cover the chicken in plastic wrap, and place on a strong surface and use a meat mallet or a cast iron pan to pound them out.
BACON WRAPPED JALAPENO POPPER CHICKEN - SPICY …
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4.5/5 (4)Calories 326 per servingCategory Main Dish
- Place jalapeno in a small microwave-safe bowl. Cover with plastic wrap and microwave on high for 45 seconds
BACON WRAPPED JALAPENO POPPER STUFFED CHICKEN | HEY …
From heygrillhey.com
4.9/5 (32)Calories 344 per servingCategory Main Dish
- Preheat your smoker (or oven). Preheat your smoker to 250 degrees F for indirect heat with mild wood like apple or hickory. You can also bake these in the oven at the same temperature.
- Clean the jalapenos. Prepare your poppers by slicing the tops off of the jalapenos, cutting them in half, and scraping out the ribs and seeds inside of the poppers.
- Make the jalapeno poppers. In a small bowl, combine the cream cheese, cheddar cheese, and 1 Tablespoon of sweet rub. Use the back of the spoon to press the filling mixture into each half of the cleaned out peppers and then press the pepper halves back together.
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Reviews 132Calories 464 per servingCategory Chicken
- Drizzle olive oil over the chicken breasts and sprinkle with paprika, garlic powder, and onion powder on each side. Rub the spices into the chicken to coat.
- Add the cream cheese, cheddar, jalapeno, mayonnaise, garlic, and salt to a small bowl and stir well to combine.
BACON WRAPPED JALAPENO POPPER CHICKEN - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
4.9/5 (12)Total Time 1 hr 15 minsCategory Main CourseCalories 636 per serving
- To arrange the bacon in the basket weave pattern, lay four slices lengthwise. Then cut two slices in half to create four short slices. Weave the four short slices through the long slices.
- To stuff the chicken, pull the tender away from the main breast but leave it attached. Then, using a small sharp knife, create a pocket starting near the chicken tender. You want this pocket to be as big as possible without cutting all the way through the chicken.
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BACON WRAPPED BUFFALO CHICKEN JALAPEñO POPPERS
From sharedappetite.com
Estimated Reading Time 4 minsTotal Time 30 mins
- Cut jalapeños in half lengthwise and use a spoon to scoop out seeds. If your hands are sensitive to chiles, wear plastic gloves. Wash hands immediately following handling jalapeños.
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From thefoodcharlatan.com
5/5 (1)Total Time 23 minsCategory AppetizerCalories 169 per serving
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Ratings 1Calories 114 per servingCategory Appetizers
- Cut the tops off of the jalapeño peppers and scrape out the seeds. You can leave some of the seeds and membrane if you want super spicy poppers. Set aside.
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- Cut the stem off each jalapeno and cut in half lengthwise. Using a small spoon, scrape out seeds & membranes.
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