Best Hoppin Jalapeño Chicken Sandwich Recipes

SLOW-COOKER JALAPEñO POPPER CHICKEN SANDWICHES

Slow-Cooker Jalapeño Popper Chicken Sandwiches image

Combine your loves of spicy appetizers and sandwiches with this fabulous slow-cooker rrecipe!

Provided by Corey Valley

Categories Entree

Time 4h20m

Yield 4

Number Of Ingredients 13

Ingredients

1/2 cup chopped onion
2 lb boneless skinless chicken breast
1/4 teaspoon salt
1/2 cup salsa verde
1 can (10.5 oz) Muir Glen™ diced tomatoes, undrained
2 tablespoons butter
3 slices diced cooked bacon
2/3 cup Progresso™ plain bread crumbs
2 tablespoons butter
1 cup shredded Cheddar cheese (4 oz)
1/4 cup milk
4 large buns
1/2 cup pickled sliced jalapeño chiles, if desired

Steps:

In bottom of 6-quart slow cooker, place chopped onion; top with chicken breast. Season chicken with salt.
Pour salsa verde and diced tomatoes on top of chicken. Cover; cook on High heat setting 4 hours.
Shred chicken with 2 forks. Set slow cooker to lowest setting, and cover until ready to assemble sandwiches.
In 1-quart saucepan, melt 2 tablespoons butter over medium heat. Add diced bacon and bread crumbs, stirring 2 to 3 minutes, until lightly toasted. Set aside.
In another 1-quart saucepan, heat Cheese Sauce ingredients over medium-low heat, stirring constantly, until smooth.
On large buns, layer pulled chicken, cheese sauce, toasted bacon bread crumbs and pickled sliced jalapeño chiles.

Nutrition Facts : Calories 800, Carbohydrate 49 g, Cholesterol 210 mg, Fat 4 1/2, Fiber 3 g, Protein 70 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 1330 mg, Sugar 9 g, TransFat 2 g

CHICKEN JALAPEñO POPPER MELT

Chicken Jalapeño Popper Melt image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 35m

Yield 4 sandwiches

Number Of Ingredients 8

Ingredients

8 jalapeños, halved, seeded and ribs removed
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
8 thick slices country white bread
1 cup shredded Oaxaca cheese
1 cup tortilla chips
2 cups shredded rotisserie chicken (white and dark meat)
1 stick (8 tablespoons) unsalted butter, at room temperature

Steps:

Preheat the oven to 425 degrees F.
Toss the jalapeño halves on a baking sheet with the olive oil and season with salt and pepper. Roast until charred and softened, about 15 minutes. Set aside.
Heat a griddle or nonstick skillet over medium heat.
On each of 4 bottom slices of bread, layer about 2 tablespoons shredded cheese, then 4 jalapeño halves, then about 4 chips, then 1/2 cup of the chicken and then the remaining cheese. Top each with another slice of bread.
Spread both sides of the sandwiches with the butter. Cook the sandwiches, doming them with a metal bowl to help melt the middles, until the first side is golden brown, 2 to 3 minutes. Flip and repeat with the second side, until the bottoms are golden brown and the sandwiches are gooey in the middle, another 2 to 3 minutes. Cut in half and serve.