Thursday, January 13, 2011

Mexican Chicken with Jalapeno Popper Sauce

Marci posted this recipe on her blog (and she got it from another blog, but if you search for this recipe it seems that it comes up on every blog, for good reason!), and I told her that as soon as I was out from under the spicy food ban at my parents house, I was making this chicken. So this was one of the first meals I made here in Denver, and luckily it did not disappoint!

The chicken by itself was so flavorful, but you add that sauce and oh that sauce! The only issue I had was mine came out a little runny, not sure why...and actually I might even add another jalapeno...just thinking about it I already can't wait for next time!


3 Chicken Breasts
A sprinkle of Cumin per breast
A sprinkle of Chili Powder per breast
A sprinkle of Salt per breast
2 cloves of garlic, minced
3 jalapenos, seeded and chopped
8 oz. cream cheese
2 cups chicken broth
3 slices bacon
3/4 cup shredded Cheddar or Colby Jack
1 Tbsp. fresh Cilantro, chopped + more for garnish


Fry bacon until crisp. Remove to paper towel-lined plate.

Sprinkle chicken with seasonings while the bacon crisps. Add the chicken to the hot bacon fat in the skillet. Cook chicken, turning every few minutes, until juices run clear and no longer pink. Remove from skillet and keep warm.

Add chopped jalapenos to the skillet and cook for a couple of minutes. Add garlic and cook for 30 seconds to a minute more, until fragrant.

Add chicken broth, deglazing pan. Bring to a boil.

Add cream cheese and stir until melted and smooth. Add in shredded cheese and bacon, stirring until the cheese in melted. Turn off heat and stir in cilantro.

Serve chicken on a bed of Mexican or Taco rice (cilantro lime rice works perfect) and topped with sauce. Garnish with additional cilantro if desired.

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