Description
| A creamy, cheesy, and slightly spicy chicken dish inspired by jalapeño poppers. Perfect for keto, low-carb, and family dinners. |
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Ingredients
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4 boneless, skinless chicken breasts
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8 oz cream cheese, softened
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1 cup shredded cheddar cheese (or blend with mozzarella/pepper jack)
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2–3 fresh jalapeños, seeded and diced
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½ tsp garlic powder
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½ tsp paprika
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Salt and pepper to taste
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6–8 slices of bacon (optional, for wrapping)
Instructions
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Preheat oven to 375°F (190°C). Grease a baking dish.
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Butterfly chicken breasts to create a pocket.
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Mix cream cheese, shredded cheese, jalapeños, and seasonings.
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Stuff mixture into chicken breasts and secure with toothpicks if needed.
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Wrap with bacon (optional).
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Bake for 25 minutes covered, then uncover, top with cheese, and bake 5–7 minutes more.
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Ensure chicken reaches 165°F (74°C) before serving.
Notes
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For milder heat, remove jalapeño seeds and membranes.
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Use turkey bacon or reduced-fat cream cheese for a lighter option.
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Can be prepped ahead and refrigerated for up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American / Tex-Mex
Nutrition
- Calories: 450
- Sugar: 1g
- Fat: 30g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 38g