Jalapeno Popper Dip-Three Ways

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

Ingredients
8 oz cream cheese
1/2 c sour cream
3 slices bacon-cooked and chopped
3 seeded and minced fresh jalapenos
2 t chopped garlic
1/2 t cumin
1/2 t salt
Topping
1 c shredded sharp cheddar cheese

DIRECTIONS:

1. Preheat oven to 375 degrees F.
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.
Jalapeno Popper Chicken
Ingredients
3 chicken breasts, cut in half lengthwise to make wide, thin pieces
1/2 t each-salt, pepper, cumin, paprika
1 batch Jalapeno Popper dip
Directions
1. Spray 13×9″ baking pan with nonstick cooking spray, Heat oven to 350.
2. Sprinkle each breast, both sides, evenly with salt, pepper, paprika, cumin mix.  Spread Jalapeno Popper DIp (recipe above) on chicken and bake 35 minutes until done.

Jalapeno Popper Quesadillas
Ingredients
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
lime juice
sour cream
guacamole

Directions
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.

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