About
Instead of painstakingly standing in your kitchen stuffing jalapeno poppers, turn everyone’s favorite snack into a dinner casserole! Save yourself time in the kitchen and get all your favorite parts of a jalapeno popper in one dish. A base of cream cheese holds loads of juicy chicken thighs topped with a blanket of cheddar cheese and freshly chopped jalapenos. You get crunch, spice, and everything nice!
Ingredients
- 1 ½ pound chicken thigh, skin removed before cooking
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 ½ tablespoon olive oil
- 8 ounce cream cheese
- 1 ¼ cup, shredded cheddar cheese
- 2 large – approx 4" – 6" long jalapeno peppers
Instructions
- Lay your chicken thighs out flat and sprinkle the salt, pepper, garlic, and onion powder over them.
- Heat the olive oil in a pan over medium-high heat. Place the chicken thighs seasoned-side down in the oil and place a lid over the pan.
- Cook the chicken thighs for about 5 minutes per side or until they naturally release from the pan and are lightly golden brown. Once done, set the chicken thighs aside to cool slightly.
- Preheat an oven to 350 degrees. Spread the cream cheese across the entire bottom of a standard 8×13 glass baking dish. You may let the cream cheese sit out to soften slightly for easier spreading.
- Use a pair of forks to shred the chicken thighs into loose shreds. Spread the chicken over the cream cheese. Then, sprinkle the cheddar over the chicken.
- Dice the jalapenos and sprinkle them on top of the casserole. Loosely wrap foil over the top of the baking dish and bake for 20 minutes. At your discretion, you may then remove the foil and continue baking for a golden crust on the edges of the casserole.
Nutrition Facts
- Servings: 4
- Calories: 688.2kcal/2879.3kJ (per serving)
- Fat: 46.7g (per serving)
- Carbs: 6.0g (per serving)
- Protein: 59.0g (per serving)
