I love, love, LOVE jalapeno poppers. But how could you not? Spicy little peppers filled with cheeses and sometimes even bacon? I mean really? You'd have to be crazy not to like them. Ok, if you don't like spicy things or cheesy things, you might not like it and I can forgive you for that.. but if not.... there's no excuse!!
So, of course, when I saw Desi's recipe for Mexican Chicken with Jalapeno Popper Sauce, I knew I was going to have to put my own little twist on it. I mean, why didn't I think to top chicken with this before??? Yes, it's decadent and a little indulgent, but hey, you can splurge from time to time.. it's perfectly acceptable!!
Grilled Jalapeno Popper Topped Chicken
Inspired by Desi - SteakNPotatoesKindaGurl
- Serves 2 -
2 boneless, skinless chicken breasts
3 Tablespoons mayonnaise
1 Tablespoon lime juice
2 teaspoons homemade taco seasoning
1 large or 2 small jalapeno peppers, seed and diced
2 Tablespoon cream cheese, softened
2 Tablespoons shredded Mexican blend cheese
salt and pepper
Rinse chicken and pat dry. In a small bowl, mix together the mayonnaise, lime juice and taco seasoning until well combined. Place chicken in shallow dish and cover with marinade. Place in fridge for 2-4 hours.
Preheat grill to 375 degrees F. Clean and oil grill grates. In a small bowl, mix together the cream cheese, jalapeno, and shredded cheese. Season with salt and pepper; set aside. Shake off the excess marinade and place chicken directly over the fire on the grill. Grill 5-8 minutes per side, or until the chicken reaches 160 degrees F. Evenly top each piece of chicken with the cheese mixture, close the grill lid and allow to grill for another 2 minutes or until the cheese begins to melt. (Just remember to make sure the chicken registers 160-165 degrees F.) Remove from grill and serve immediately. Enjoy!
One Year Ago: Spicy Garlic Shrimp Pasta
Two Years Ago: Steaks with Balsamic, Dijon & Garlic Marinade