Jalapeno Popper Chicken Tacos
User Reviews
4.7
18 reviews
Excellent
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Prep Time
10 mins
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Cook Time
6 mins
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Total Time
16 mins
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Servings
8 servings
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Course
Main Course
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Cuisine
Mexican
Jalapeno Popper Chicken Tacos
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These Jalapeno Popper Chicken Tacos are so good! Creamy, a little spicy, and with crunchy Panko topping on top! Just like a jalapeno popper.
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Ingredients
Topping:
- 1/2 /2 cup panko bread crumbs (found by regular bread crumbs)
- 1 Tablespoon butter
Jalapeno Popper Filling:
- 1 cream cheese 8 oz package, room temperature
- 2 cups cheddar cheese divided, shredded
- 2 jalapeños , seeded and diced (add more diced jalapenos on top for garnish)
- 1/2 /2 teaspoon garlic powder
- 3 cups chicken shredded rotisserie
- 8 soft flour tortilla Old El Paso Taco Boats
- 4 Bacon cooked and crumbled, strips
Instructions
- Preheat oven to 350 degrees F and line a baking sheet with foil.
- For the Topping: In a medium skillet, melt the butter over medium heat and add the Panko bread crumbs. Stir continuously cooking over medium heat until Panko crumbs are golden brown. Salt to taste. Set aside.
- For the Jalapeno Popper Filling: In a large bowl, stir together the cream cheese, 1 cup of the cheddar cheese (reserve the rest for the top), jalapenos, and garlic powder. Add salt to taste. It's important to salt each layer. Add the rotisserie chicken and stir until combined.
- To assemble the tacos: Divide chicken mixture evenly between the 8 taco boats. Divide the remaining 1 cup of shredded cheese on top of each boat. Top with the bacon crumbles, Panko crumbs, and additional diced jalapeno (if desired).
- Bake at 350 for 6-10 minutes or until tacos are slightly golden brown and the mixture is heated through.
Notes
- It's important that your cream cheese is room temperature so that you can stir it together easily. Don't have time to bring it to room temperature? Microwave it for 30-60 seconds to get it soft.
Genuine Reviews
User Reviews
Overall Rating
4.7
18 reviews
Excellent
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