Best Mexican Jalapeno Chicken Recipes

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MEXICAN CHICKEN WITH JALAPENO POPPER SAUCE



Mexican Chicken With Jalapeno Popper Sauce image

Make and share this Mexican Chicken With Jalapeno Popper Sauce recipe from Food.com.

Provided by gailanng

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

3 chicken breasts (or equivalent chicken tenders)
1 teaspoon cumin (to taste)
1 teaspoon chili powder (to taste and try ancho or chipotle for a change)
salt
2 garlic cloves, Minced
3 jalapenos, Seeded and Chopped
8 ounces cream cheese
1 -1 1/2 cup chicken broth (adjust for desired thickness)
3 slices bacon
3/4 cup shredded cheddar cheese or 3/4 cup colby-monterey jack cheese
1 tablespoon fresh cilantro, chopped plus more for garnish
Mexican rice or pasta

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.

Nutrition Facts : Calories 513.1, Fat 39.8, SaturatedFat 19.4, Cholesterol 158.4, Sodium 631.7, Carbohydrate 4.6, Fiber 0.6, Sugar 2.6, Protein 33.6

MEXICAN CHICKEN WINGS WITH JALAPENO CILANTRO DIP



Mexican Chicken Wings With Jalapeno Cilantro Dip image

Make and share this Mexican Chicken Wings With Jalapeno Cilantro Dip recipe from Food.com.

Provided by JenniferK2

Categories     Chicken

Time 55m

Yield 12 serving(s)

Number Of Ingredients 12

2 1/2 lbs chicken wings (12 wings)
1/3 cup flour
1/3 cup cornmeal
1 tablespoon cumin
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
3/4 teaspoon cayenne pepper
2 1/2 cups sour cream
3 cups cilantro, loosely packed
6 green onions, cut into 3 inch pieces
4 jalapeno peppers, seeded
3 teaspoons salt

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.

Nutrition Facts : Calories 345, Fat 25.5, SaturatedFat 10.5, Cholesterol 93.9, Sodium 971.8, Carbohydrate 8.7, Fiber 0.9, Sugar 0.5, Protein 19.9

MEXICAN JALAPENO CHICKEN



Mexican Jalapeno Chicken image

This is so delicious and tender. The mayonnaise really makes it juicey and such a fantastic taste. I clipped this recipe out of the Houston Chronicle over 20 years ago, I have no idea what date or who created the recipe. I have made my own changes to it over the years. To make it healthier I use low fat or fat free mayonaisse...

Provided by Susan Seals

Categories     Chicken

Time 50m

Number Of Ingredients 9

3/4 c shredded monterey jack cheese
1/2 c real mayonnaise, divided
1/4 c sour cream
2 Tbsp chopped cilantro
1 Tbsp seeded, minced pickled jalapeno pepper, or more to taste
1/2 tsp minced garlic
3 boneless, skinless chicken breasts halved
1 c shredded lettuce (optional)
3 flour tortillas, cut into strips (optional)

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



Mexican Chicken Soup with Jalapeno Dumplings image

I just had to share this recipe because my whole family thought it was absolutely delicious! It's a filling and comforting twist on traditional chicken soup. Don't be afraid of the jalapeno, the heat factor is pretty mild. -Jenny Dubinsky, Inwood, West Virginia

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 6 servings (2-1/4 quarts plus 12 dumplings).

Number Of Ingredients 13

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
2 teaspoons olive oil, divided
1 medium onion, chopped
1 tablespoon chili powder
5 cups reduced-sodium chicken broth
1 can (15-1/2 ounces) petite diced tomatoes, undrained
1 can (15 ounces) black beans, rinsed and drained
2 cups frozen corn
1 jalapeno pepper, seeded and minced
1 cup reduced-fat biscuit/baking mix
1/4 cup minced fresh cilantro
1/4 teaspoon ground cumin
1/3 cup fat-free milk

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).

Nutrition Facts : Calories 321 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 992mg sodium, Carbohydrate 44g carbohydrate (8g sugars, Fiber 7g fiber), Protein 26g protein.

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