Nacho Chicken Jalapeño Poppers (Edit recipe)

We had some leftover chicken and jalapeños in the fridge, so these tasty morsels pretty much immediately came to mind. Gather a few more ingredients and you’re all set for whipping these up and enjoying within minutes. Not much to say other than these are fantastic as an appetizer before a meal or even better to prep ahead of time before a party or gathering and then pop in the oven before quests arrive and have them hot and bubbly ready to serve. If you want them a bit milder, skip all things “chipotle” mentioned in the ingredients, it’s just one of our favorite flavors to use, it’s so warm and smokey.

15 minutes

14 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	203
Fat:	6 g
Carbohydrates:	19 g
Protein:	16 g
Cholesterol:	36 g
Sodium:	301 mg
Fiber:	5 g
Sugars:	6 g
Calculated for total recipe.

by Back Porch Paleo

View original recipe

Serves: 4-6

Ingredients

6 whole Jalapeño
.75 cup Almond Milk, or milk of choice
3 Tbsp Nutritional Yeast
1 Tbsp Tomatillo Salsa (click for recipe), or favorite salsa
1 Tbsp Cilantro, finely chopped
1 Tbsp Red Bell Pepper, finely chopped
1 Tbsp Cassava Flour
.25 tsp Sea Salt
.125 tsp Chipotle Powder, optional
1 cup Chicken Breast, cooked and finely shredded

topping

1.5 oz Potato Flakes
.125 tsp Chipotle Powder
.125 tsp Sea Salt
.125 tsp Chipotle Pepper Flakes, optional

dipping sauce

.5 cup Tomatillo Salsa (click for recipe), or your favorite salsa

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 415° and line baking sheet with parchment.
Cut jalapeños in half lengthwise, remove veins and seeds, set aside.
In a small bowl, add milk, nutritional yeast, salsa, cilantro, bell pepper, cassava flour, salt and chipotle chili powder if using. Whisk until well combined, then gently stir in chicken until well coated.
In a separate bowl, add pork panko, chili powder and salt, combine with a fork.
Spoon nacho chicken filling into each jalapeño half, mounding a little above the side of the pepper.
Carefully turn peppers upside down, with filling side down, and roll back and forth in the topping and press down slightly so it sticks. Repeat with all peppers and arrange them on baking sheet. Bake for 12-14 minutes or until filling is slightly bubbly. Remove from oven and place on serving platter, garnish with additional chopped cilantro and chipotle chili flakes (if using) and serve with our tomatillo salsa.
If you have any leftover filling/topping, save and top your fried eggs with it for breakfast!