Wwjalapenochicken Recipes

ONE PAN CHEESY JALAPEñO CHICKEN (KETO+GLUTEN FREE)

Steps:

• Combine the cumin, chili powder, garlic powder, salt and pepper, set aside.
• Heat a 12-inch skillet over medium heat, spray with nonstick spray or add up to 1 tablespoon olive oil.
• Sprinkle the chicken breast with the spice mixture on each size.
• Sear the chicken in the skillet 2-3 minutes on each side until nicely browned, remove from skillet and set aside.
• Add 1 tablespoon butter in the skillet and add the onion, jalalpenos and garlic and sauté for 3-4 minutes, stirring occasionally.
• Add the cream, broth, cream cheese and reduce heat to low.
• Stir mixture until cream cheese melts completely and add 1/2 cup of the shredded cheese to the sauce, stir well.
• Add the chicken to the skillet and cover with the remaining cheese.
• Place a lid on the skillet and let simmer over low for 6-8 minutes.

CHICKEN JALAPENO POPPER CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• Place the chicken breasts on one half of a baking sheet, drizzle with 2 tablespoons of the olive oil and season with the chili powder, cumin and some salt and pepper. Place the jalapeno peppers on the other half of the same baking sheet. Drizzle them with the remaining 2 tablespoons olive oil.
• On a second baking sheet, lay the bacon slices out in a single layer. Put both baking sheets into the oven and bake until the chicken is cooked through and the bacon is crispy, about 25 minutes.
• Meanwhile, mix the cream cheese, Cheddar, sour cream, chicken stock and paprika together in a mixing bowl.
• Transfer the bacon and chicken to a cutting board. Dice the chicken and chop the bacon. Add all of the diced chicken to the cream cheese mixture along with half of the chopped bacon. Stir together until well mixed.
• Transfer half of the chicken mixture to an 8-inch square casserole dish. Arrange half of the roasted jalapenos on top of the chicken mixture. Top with the remaining chicken mixture followed by the rest of the roasted jalapenos.
• In a separate bowl, mix together the fried jalapenos, breadcrumbs and the remaining bacon. Toss with the melted butter until evenly mixed. Sprinkle the top of the casserole with the breadcrumb mixture. Bake until bubbly and golden, 25 to 27 minutes.

CHICKEN WITH JALAPENO SAUCE

Steps:

• If your chicken breasts are large, butterfly them to cut them in half and/or pound them thinner.
• Sprinkle chicken with salt and pepper.
• Heat oil in a large skillet. Brown chicken on both sides.
• Add the onions, broth, jalapenos, cumin and garlic. Bring to a boil. Reduce heat, cover and simmer until chicken is cooked through (thermometer reads 165°F), about 5-7 minutes. Remove chicken and keep warm.
• Stir cream cheese and sour cream into jalapeno mixture. Stir in tomatoes and heat through. Do not boil or the sauce will break. Add the chicken back to the pan to rewarm as needed.
• Serve over rice or with pasta as a complete meal.

JALAPENO CHICKEN

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease a medium baking sheet.
• In a small bowl, mix cinnamon, chili powder, cumin, salt, and pepper. Rub chicken pieces with the mixture, and arrange on the prepared baking sheet.
• In a medium saucepan over medium-high heat, blend chicken broth, honey, lime juice, and jalapeno. Cook and stir until thickened.
• Place chicken in the preheated oven and cook about 15 minutes. Begin basting periodically with the chicken broth mixture. Continue cooking 30 minutes, or until the chicken is no longer pink and juices run clear.

JALAPEñO POPPER CHICKEN CASSEROLE

Steps:

• Preheat the oven to 375˚F
• Lay chicken breasts flat in a casserole dish. Season them with the garlic powder then spread the cream cheese over them evenly.
• Wash the jalapeño peppers and then cut the tops off. Remove the seeds and stems if you want it milder, or leave some if you want more spice, then cut the peppers into strips and lay them on top of the cream cheese then sprinkle the cheddar cheese over top.
• Bake for 40-45 minutes, remove from oven 5 minutes before cooking is complete and sprinkle with bacon then return for the remaining cook time. Chicken is done when cooked through to an internal temperature of 165˚F.
• Serve warm with a side of potatoes, veggies, or a baked potato. Enjoy!

JALAPENO CHICKEN II

Steps:

• Place chicken breasts in a dish with the Italian dressing. Cover, and marinate in the refrigerator at least 2 hours.
• Preheat the grill for high heat.
• Stuff each jalapeno half with cream cheese. Roll chicken breasts around jalapeno peppers. Wrap each chicken breast with a slice of bacon. Secure with toothpicks.
• Lightly oil the grill grate. Arrange wrapped chicken breasts on the prepared grill. Cook for 20 minutes, turning frequently, or until bacon is browned and the chicken juices run clear.

JALAPENO CHICKEN

Steps:

• Heat oil in a wide non-stick pan over medium heat.
• Add the chicken, garlic paste, ginger paste, soy sauce, Sriracha sauce, lemon juice, finely chopped jalapenos, salt, pepper and mix everything together.
• Cover the pan and cook for about 8 minutes on medium high heat until chicken is fully cooked.
• Remove the lid and let it cook for a few more minutes When the water has almost evaporated, lower the the heat and add cream cheese and heavy cream. Mix thoroughly and cook for about 1 minute.
• Garnish with jalapenos and green onions.
• Serve immediately with rice. Enjoy!

CHINESE JALAPENO CHICKEN RECIPE - (4.3/5)

Steps:

• In a Zip-lock sealable plastic bag combine the chicken and cornstarch shake well until the chicken is evenly coated. Allow to stand for at least 5 minutes. Heat 4 cups of vegetable oil in a deep fryer to 375°F. Add the chicken and fry in batches until the chicken is crispy and fully cooked (internal temperature is 165°F). Drain on paper towels. Heat 2 teaspoons of vegetable oil in a wok or large skillet. Add jalapenos and stir-fry for 1 minute. Remove from the wok and set aside. Add chopped garlic, rice wine, soy sauce, jalapenos, and the chicken to the wok. Stir-fry for about a minute. Add the sugar and cook until the sauce has thickened and the mixture is heated through.

CHICKEN BREASTS WITH JALAPEñO CHEESE SAUCE

Steps:

• Heat 2 teaspoons of the olive oil in a large skillet over medium-high heat. Meanwhile, season chicken breasts with the salt, pepper, chili powder and cumin. Add to pan and sear for 4 minutes on each side, until golden brown.
• Remove chicken breasts from the skillet to a plate and cover with aluminum foil to keep warm. (They will finish cooking later.)
• Reduce heat to medium and add remaining two teaspoons olive oil to pan.
• Add diced onion and jalapeño and cook, stirring occasionally, for 4-5 minutes, until softened. Add garlic and saute for 30 more seconds.
• Add chicken broth and cream cheese and stir until melted. Stir in shredded cheddar cheese and stir until melted and mixture is simmering.
• Return the chicken breasts to the skillet, along with any accumulated juices, and turn to coat in the cheese sauce.
• Cover the pan, reduce the heat to medium-low and cook for 7-9 minutes, until chicken is cooked through. (It will depend on how thick your chicken breasts are.) I like to spoon some of the sauce over the chicken breasts halfway through the cooking time.
• Serve chicken breasts with extra sauce spooned over the top, and enjoy!

WW JALAPENO CHICKEN

Steps:

• Combine first 4 ingredients in a large heavy-duty, zip-top plastic bag.
• Add chicken; seal bag, and shake until chicken is coated well.
• Marinate in refrigerator 8 hours or overnight, turning bag occasionally.
• Remove chicken from marinade, discarding marinade.
• Coat grill rack with cooking spray, and place on grill over medium-hot coals (350-400 degrees).
• Place chicken on rack; grill, covered, 5 minutes on each side or until done.

ONE PAN CHEESY JALAPEñO CHICKEN

Steps:

• To a mixing bowl, add chicken, chili powder, oregano, kosher salt, ground cumin, black pepper, dried minced onion, and ancho chile powder. Toss and massage spice mixture into all sides of chicken.
• Add flour to a shallow bowl or plate and lightly dredge chicken in flour. Let chicken sit while you heat up your pan.
• Heat large oven-safe skillet over MED-HIGH heat. Add lime slices to pan and char for 1-2 minutes per side, until charred and brown, as desired. Remove to a plate.
• Add 2 ½ Tbsp of the vegetable oil to the hot pan and let heat through until shimmering.
• Add chicken pieces to the hot pan, being careful not to overcrowd the pan (you may need to do 2 batches, depending on the size of your pan). Cook about 3 minutes per side, until golden brown, then remove to plate.
• Move oven rack to the upper third part of the oven and preheat broiler to HIGH.
• Add remaining 1 Tbsp vegetable oil and then add corn kernels, jalapeno slices and garlic. Cook, stirring often, about 2-3 minutes, until corn begins to lightly brown.
• Add chicken back to the pan, and pour in lime juice and water. Cook several minutes (this time can vary depending on your stove - mine took 2 minutes), until liquid is mostly absorbed.
• Sprinkle with shredded cheese and broil for about 2-3 minutes, until cheese is melted.
• Garnish with minced fresh cilantro and serve with lime wedges or charred lime slices.

WW GRILLED JALAPENO CHICKEN

Steps:

• Place first 8 ingredients in a blender; process until smooth (or chopped them fine).
• Combine lime juice mixture and chicken in a large, heavy-duty zip-lock plastic bag.
• Seal bag, and marinate chicken in refrigerator 1 to 8 hours. (I have done over night).
• Prepare grill.
• Remove chicken from bag, reserving marinade.
• Place chicken on grill rack coated with cooking spray; cover and grill 12 minutes on each side or until done, basting occasionally with reserved marinade.

ASIAN JALAPENO CHICKEN

Steps:

• Heat vegetable oil in a large skillet over medium high heat. Season chicken with salt and pepper, to taste. Add chicken to the skillet and cook until golden, about 2-3 minutes; set aside. In a small bowl, combine cornstarch and 1 tablespoon water; set aside. In a small saucepan over medium high heat, combine honey, garlic, lemon juice, soy sauce, apple cider vinegar, sesame oil, Sriracha and jalapeno. Bring to a boil; reduce heat and stir in cornstarch mixture until slightly thickened, about 2-3 minutes. Stir in chicken. Serve immediately, garnished with sesame seeds and cilantro, if desired.