This recipe was created as a way to use up a bag of green peppers a friend of my shared with me from her back yard garden. Who doesn't love a jalapeno popper?

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

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.

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.

This recipe currently has 0 comments. Add your own comment in the right hand menu.