Ok I could have sworn I saw a jalapeno popper chicken stuffed shell on the net but I looked for 3 days trying to find this and NO I did find a jalapeno chicken. So I decided to just make my own recipe! My family loves jalapeno poppers and what could be better than making them into the main dish? This is the first of my own recipes that I have posted here and I hope whoever tries this likes it. With the fresh jalapenos, it does have that popper taste. I am a cream cheese popper and everyone else is cheddar cheese poppers. So I did both! My crew loved this and has stated it is now a menu item.
Blue Ribbon Recipe
These stuffed shells a great dinner dish! We love using ground chicken and cream cheese in the stuffing. Jalapenos really add some heat. A great twist on a jalapeno popper. Perfect for your next Mexican night or tailgate.
Ingredients For jalapeno popper chicken stuffed shells
jumbo shells cooked to half done, drained and rinsed with cold water. Cover and set aside.
FILLING FOR SHELLS
olive oil or any oil you have on hand
cream cheese, softened
salt and pepper, to taste
small fresh jalapenos cleaned and seeded (more or less depending on your personal taste) I used the mild fresh from my garden since my peppers were late bloomers this year. If you don't want the heat I would take it down to 2 small)
cheddar cheese, shredded
TOPPING FOR SHELLS
cheddar cheese shredded or whatever you like
Mexican blend shredded cheese or again what you like
jar of salsa (I used my home canned from my all my own garden veggies so use whatever you like here, but my salsa is more to the runny or watery side so if using jarred from store I would add about 1/4 cup water to it and mix)
diced green onions
How To Make jalapeno popper chicken stuffed shells
Cook jumbo shells according to directions except remove them when half cooked. Rinse and drain then cover and set to the side.
Filling: Add oil and chicken to frying pan and cook over medium to medium high heat until cooked through. Season with salt and pepper.
Remove chicken and any pan drippings to a bowl. Add cream cheese mix well. Add diced jalapenos and 4 oz. of cheddar cheese, cumin, and garlic. Mix until combined.
Get shells and start stuffing! If shells are sticky or dry rinse them again and then start filling them. Get them full without overdoing it because this will cause the shells to break apart. Line stuffed shells opening up, into a 9x13 or larger baking dish. (You will have a few shells leftover) Top with remaining 4 oz. of cheddar cheese. I put a little on each shell and push it into the filling a little.
Place into 375 degree oven for 10 mins just to melt the cheese on the shells this will keep it from floating up when you top the dish with the salsa.
Remove from oven and pour 16 oz. salsa over all the shells and top with Mexican blend cheese. Cover with foil and bake for 25 mins. Remove foil and bump heat up to 425 degrees for 10 minutes more. If you like a browner cheese as we do just broil it for a few minutes keeping a close watch on it so it does not burn :)
Let cool for at least 10 minutes before serving. Top with sour cream and chopped green onions.
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