Best Mexican Jalapeno Chicken Recipes

MEXICAN CHICKEN WITH JALAPENO POPPER SAUCE

Steps:

• Fry bacon until crisp. Remove to paper towel-lined plate. Sprinkle chicken with seasonings while the bacon crisps. Crumble bacon once cooked; set aside.
• Add the chicken to the hot bacon fat in the skillet. Cook chicken, turning every few minutes, until juices run clear and no longer pink. Remove from skillet and keep warm.
• Add chopped jalapenos to the skillet and cook for a couple of minutes. Add garlic and cook for 30 seconds to a minute more, until fragrant. Add chicken broth, deglazing pan. Bring to a boil. Add cream cheese and stir until melted and smooth. Add in shredded cheese and bacon, stirring until the cheese in melted.
• Turn off heat and stir in cilantro. Serve chicken on a bed of Mexican rice and topped with sauce. Garnish with additional cilantro if desired.

MEXICAN CHICKEN WINGS WITH JALAPENO CILANTRO DIP

Steps:

• Cut chicken wings into three sections; discard wing tip section.
• In large resealable bag, combine the flour, cornmeal, cumin, 1 1/2 t salt, pepper and cayenne. Add the chicken wings, a few at a time, and shake to coat.
• Transfer to a greased 13x9 baking dish. Bake, uncovered, at 375° for 50-55 minutes or until juices run clear and coating is set, turning once.
• Meanwhile, in a blender or food processor, combine the sour cream, cilantro, green onions, jalapeno peppers and 3 t salt; cover and process until blended. Refrigerate until serving. Serve with wings.

MEXICAN JALAPENO CHICKEN

Steps:

• 1. In small bowl, combine cheese 1/4 c mayonnaise, sour cream, cilantro, jalapeno and garlic; set aside.
• 2. Between 2 sheets was paper, pound chicken to 1/4 inch thick. Brush both sides of chicken with remaining mayonnaise. Heat large skillet over medium-high heat.
• 3. Add chicken and cook, turning once, 4 minutes or until lightly browned. Place on rack in broiler pan.
• 4. Spread cheese mixture on each chicken breast and broil 6 inches from heat 3 - 4 minutes or until topping begins to brown.
• 5. (optional garnish) Place tortilla strips on a baking pan and put in 375 degree oven until crisp.
• 6. Divide lettuce and place on plates(optional), top with chicken piece and garnish with baked tortilla strips. Enjoy!

MEXICAN CHICKEN SOUP WITH JALAPENO DUMPLINGS

Steps:

• In a Dutch oven, saute chicken in 1 teaspoon oil until no longer pink. Remove and keep warm., In the same pan, saute onion and chili powder in remaining oil until onion is tender. Add the broth, tomatoes, beans, corn and jalapeno. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Stir in reserved chicken., In a small bowl, combine the biscuit mix, cilantro and cumin. Stir in milk just until moistened. Drop by tablespoonfuls onto simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).