Knowing I have cream cheese in our refrigerator is never good. I’m always dying to make something with it. When Chris left for several days to go fishing I took my opportunity to make Jalapeno Popper Dip-something I’d been dying to try since Pinterest told me I needed to. The dip was a little salty so I figured I’d slather it on some chicken and bake it for the next night’s dinner. Then my mom, in her infinite wisdom, declared it needed to be chopped and made into a quesadilla. Voila! We used the dip through the course of a few days and nights of dinner (or breakfast today…) and it’s my new favorite way to cook chicken for my family. Served with a chopped salad on the side and some grilled corn with a chili lime sauce and you’re set. Used as quesadilla’s or soft tacos you can serve it with black beans and call it good. So good.
JALAPENO POPPER DIP-ADAPTED FROM BROWN EYED BAKER
2. Combine the cream cheese, sour cream, bacon, jalapenos, garlic, cumin, and salt in a mixing bowl. Pour the mixture into a casserole dish or 9×13 baking dish.
3. Sprinkle sharp cheddar evenly over the cream cheese mixture.
4. Bake in the preheated oven for 25 to 30 minutes, until the top is golden brown and the dip is bubbling.
1/2 t each-salt, pepper, cumin, paprika
1 batch Jalapeno Popper dip
Jalapeno Popper Quesadillas
1 batch Jalapeno Popper Chicken (recipe above)
10 flour tortillas
1 tomato diced
1/2 onion, diced
1/2 t cayenne, salt, paprika
2c shredded sharp cheddar cheese
1.Spray large skillet with nonstick cooking spray and allow to heat while assembling quesadillas.
2. Evenly spread a handful of sharp cheddar, Jalapeno Popper chicken, tomato, onion, a squeeze of lime juice and spice mix on one tortilla. Top with another tortilla and heat on a medium heat until browned. Turn and brown other tortilla.
3. Serve with sour cream and guacamole.
4. Avoid weighing self for several days.