This Jalapeno Popper Hasselback Chicken is so good. All you need is light cream cheese, cheddar and jalapeno peppers!
Ingredients and substitutions
- Chicken breasts – you can technically try using chicken thighs, but it’ll likely be too hard to stuff the slits.
- Olive oil – use any other neutral cooking oil like canola or grapeseed oil.
- Paprika – cayenne will work in a pinch but has more of a kick.
- Salt – to taste.
- Block light cream cheese – if you don’t have any cream cheese, use ½ cup sour cream or ½ cup Greek yogurt instead.
- Cheddar cheese – you can use any type of cheese here like Monterey Jack or mozzarella.
- Jalapenos – bell peppers will also work if you find jalapenos too spicy.
How to make jalapeno popper chicken
- Make cuts in the chicken.
- Season the chicken.
- Microwave the cream cheese.
- Stir in the cheddar and jalapenos.
- Stuff the chicken and bake.
- Serve and enjoy!
Frequently Asked Questions
This jalapeno popper chicken is not that spicy, but if you want to make it even milder, the trick is to remove the seeds from the jalapenos. Make sure you remove the seeds from the jalapenos entirely, along with the white pithy areas. If you're still unsure if it will be too spicy for you, you can use pickled jalapenos instead, which tend to be more on the mild side; or just use half jalapenos and half green peppers to still get that peppery taste without the heat.
Yes! You can use canned jalapenos for this recipe, just make sure you drain them, remove the seeds and finely dice them.
To stuff the chicken, make several deep cuts along the top of the chicken, then stuff each slit with the filling. It's an easy way to stuff your chicken without having to worry about any of the toppings coming out!
I haven't tested this jalapeno popper hasselback chicken recipe in the air fryer, but you can definitely give it a try. I'd suggest preheating the air fryer to 375° F, then cooking the chicken for about 15 minutes. Check for doneness and cook for longer if needed.
You can try, but it might be too difficult to stuff the slits of chicken thighs, as you won't be able to get as deep of a cut. Chicken breasts are really your best bet for this recipe!
Storing and reheating
You can store any leftover jalapeno popper chicken in the fridge for up to 5 days. I prefer to store the chicken in glass bowls because this way you can just reheat it right in the container.
Reheat the chicken in the oven for 10-15 minutes at 375° Fahrenheit or pop it in the microwave for 1-2 minutes. Make sure to sprinkle some water over top before reheating so the chicken doesn't dry out – this is my special trick to get rid of that leftover chicken taste!
Freezing this recipe
Freeze any jalapeno stuffed chicken in a Ziploc freezer bag or in a glass container with a lid for up to 3 months. Let the chicken defrost in the fridge overnight, then reheat as normal.
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Jalapeno Popper Hasselback Chicken
- 4 chicken breasts
- 1 tbsp olive oil
- 1/2 tsp each paprika & salt
- 1/2 (8oz) block light cream cheese
- 1 cup grated cheddar cheese
- 4 jalapenos, finely diced make sure to remove the seeds!
- Roasted baby potatoes
- Preheat oven to 375 F. Slice into chicken widthwise making cuts deep enough to fill with cheese mixture (see video for details). Drizzle olive oil overtop and rub with paprika and salt.
- In a large bowl, microwave cream cheese on high for 45 seconds (make sure to cover dish otherwise it will make a mess of your microwave!) Remove from microwave then stir in cheddar cheese and jalapenos.
- Stuff each little slit in the chicken breast with jalapeno-cheese mixture. Bake in oven for 30-32 minutes until chicken is fully cooked. Serve and enjoy!