Best Jalapeno Chicken Spread Recipes

JALAPENO CHICKEN SPREAD

Steps:

• Finely chop chicken with a knife or in a food processor.
• Heat oil in a 12-inch skillet over medium-high heat. Add chicken and cook until tender and golden on all sides, stirring frequently.
• Combine cream cheese, mayonnaise, milk, red pepper, jalapeño, lemon juice, salt, Tabasco sauce and cooked chicken in a bowl and mix until well blended.
• Preheat oven to 375°F.
• Spoon chicken mixture into an oven-safe crock or small casserole.
• Bake 20 minutes or until mixture is hot and bubbly.
• Serve with crisp crackers or pita triangles.

JALAPENO ROASTED CHICKEN WITH BABY BROCCOLINI

Steps:

• Position a rack in the center of the oven. Preheat the oven to 400 degrees F.
• Jalapeno paste:
• In the bowl of a food processor, combine the oregano, shallot, garlic, butter, 2 tablespoons olive oil, the jalapeno, salt and pepper and process to form a coarse paste.
• Chicken: Pat the chicken dry and then put it, breast side up, on a rack in a large roasting pan. Using your fingers, loosen the skin from the chicken breast, legs, and thighs without detaching it. Spread half of the jalapeno paste under the skin. Put the rosemary and the shallots in the cavity of the chicken. Tie the chicken legs together with kitchen twine. Spread the remaining jalapeno paste all over the exterior of the chicken. Pour the chicken broth and wine into the roasting pan.
• Roast the chicken for 1 hour, basting with the pan juices every 20 minutes, adding more broth to the pan if it begins to dry out.
• Remove the roasting pan from the oven. Arrange the baby broccoli snugly around the chicken on the rack. Drizzle the olive oil over the florets and season them with salt and pepper, to taste. Roast the chicken with the baby broccoli, basting occasionally with the pan juices, until an instant-read thermometer inserted into the innermost part of the chicken thigh, without touching the bone, registers 160 degrees F, about 30 minutes. Remove the roast chicken from the oven, tent it in foil and let it rest for 15 minutes.
• Arrange the chicken on a platter, and surround it with the broccoli. Serve.

INSTANT POT® JALAPENO-CHICKEN POPPER DIP

Steps:

• Combine cream cheese, jalapeno peppers, chicken, green onion, bacon bits, and water in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select Manual; set timer for 5 minutes. Allow 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add Cheddar cheese and sour cream. Stir until cheese is melted.
• Transfer dip to a serving dish and garnish with additional jalapenos, bacon bits, and Cheddar cheese if desired.

CHICKEN WITH CREAMY JALAPENO SAUCE

Steps:

• Sprinkle chicken with salt. In a large nonstick skillet over medium-high heat, brown chicken in oil on both sides. , Add the onions, broth, jalapenos and cumin. Bring to a boil. Reduce heat; cover and simmer until a thermometer reads 165°, 5-7 minutes. Remove chicken and keep warm., Stir cream cheese and sour cream into onion mixture until blended. Stir in tomatoes; heat through. Serve with chicken and rice.