JALAPENO POPPER CHICKEN STUFFED SHELLS

Jalapeno Popper Chicken Stuffed Shells image

Provided by Gina Davis @GMarie65

Categories Chicken

Number Of Ingredients 16

Previous Next

1 package(s) jumbo shells cooked to half done, drained and rinsed with cold water. Cover and set aside.
FILLING FOR SHELLS
2 pound(s) ground chicken
2 tablespoon(s) olive oil or any oil you have on hand
8 ounce(s) cream cheese, softened
- salt and pepper, to taste
3 - small fresh jalapenos cleaned and seeded (more or less depending on your personal taste) I used the mild fresh from my garden since my peppers were late bloomers this year. If you don't want the heat I would take it down to 2 small)
1 cup(s) cheddar cheese, shredded
1 teaspoon(s) cumin
1 teaspoon(s) garlic
TOPPING FOR SHELLS
1 cup(s) cheddar cheese shredded or whatever you like
1 cup(s) Mexican blend shredded cheese or again what you like
16 ounce(s) jar of salsa (I used my home canned from my all my own garden veggies so use whatever you like here, but my salsa is more to the runny or watery side so if using jarred from store I would add about 1/4 cup water to it and mix)
- sour cream
- diced green onions

Steps:

Cook jumbo shells according to directions except remove them when half cooked. Rinse and drain then cover and set to the side.
Filling: Add oil and chicken to frying pan and cook over medium to medium high heat until cooked through. Season with salt and pepper.
Remove chicken and any pan drippings to a bowl. Add cream cheese mix well. Add diced jalapenos and 4 oz. of cheddar cheese, cumin, and garlic. Mix until combined.
Get shells and start stuffing! If shells are sticky or dry rinse them again and then start filling them. Get them full without overdoing it because this will cause the shells to break apart. Line stuffed shells opening up, into a 9x13 or larger baking dish. (You will have a few shells leftover) Top with remaining 4 oz. of cheddar cheese. I put a little on each shell and push it into the filling a little.
Place into 375 degree oven for 10 mins just to melt the cheese on the shells this will keep it from floating up when you top the dish with the salsa.
Remove from oven and pour 16 oz. salsa over all the shells and top with Mexican blend cheese. Cover with foil and bake for 25 mins. Remove foil and bump heat up to 425 degrees for 10 minutes more. If you like a browner cheese as we do just broil it for a few minutes keeping a close watch on it so it does not burn :)
Let cool for at least 10 minutes before serving. Top with sour cream and chopped green onions.