Name: Cheesy Jalapeño Popper Chicken Two Ways
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: 4 Tyson Fresh All Natural Boneless Skinless Chicken Breasts -; 2 dried guajillo chiles -; 1/2 onion, cut into 3 pieces -; 4 cloves garlic -; 1/4 c. extra-virgin olive oil -; 1 chipotle pepper in adobo, plus 1 tbsp. adobo sauce -; 1 c. low-sodium chicken broth -; 1 tsp. ground cumin -; 1 tsp. kosher salt -; 2 (14-oz.) cans diced tomatoes -; 2 (8-oz.) blocks cream cheese, softened -; 2 tbsp. heavy cream -; 1 c. shredded Monterey Jack -; 1/2 c. shredded cheddar -; 1 shallot, finely chopped -; 1/2 tsp. ground cumin -; 2 jalapeños, finely chopped -; Kosher salt -; Butter -; 8 flour tortillas -; Sliced jalapeños, for serving -; Freshly chopped cilantro, for serving -; Salsa, for serving -; 4 large bell peppers, tops and cores removed -; Sliced jalapeños, for serving -; Freshly chopped cilantro, for serving -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Cheesy Jalapeño Popper Chicken Two Ways

1. 4 Tyson Fresh All Natural Boneless Skinless Chicken Breasts -

2. 2 dried guajillo chiles -

3. 1/2 onion, cut into 3 pieces -

4. 4 cloves garlic -

5. 1/4 c. extra-virgin olive oil -

6. 1 chipotle pepper in adobo, plus 1 tbsp. adobo sauce -

7. 1 c. low-sodium chicken broth -

8. 1 tsp. ground cumin -

9. 1 tsp. kosher salt -

10. 2 (14-oz.) cans diced tomatoes -

11. 2 (8-oz.) blocks cream cheese, softened -

12. 2 tbsp. heavy cream -

13. 1 c. shredded Monterey Jack -

14. 1/2 c. shredded cheddar -

15. 1 shallot, finely chopped -

16. 1/2 tsp. ground cumin -

17. 2 jalapeños, finely chopped -

18. Kosher salt -

19. Butter -

20. 8 flour tortillas -

21. Sliced jalapeños, for serving -

22. Freshly chopped cilantro, for serving -

23. Salsa, for serving -

24. 4 large bell peppers, tops and cores removed -

25. Sliced jalapeños, for serving -

26. Freshly chopped cilantro, for serving -

How to cook deliciously - Cheesy Jalapeño Popper Chicken Two Ways

1. Stage

In a medium skillet over medium-high heat, cook dried chiles, onion, and garlic until toasted and fragrant, 2 to 3 minutes.

2. Stage

Add oil, chipotle pepper and sauce, broth, and cumin, and cook for 5 to 6 minutes more, until chiles start to soften. Transfer mixture into a high-speed blender, add tomatoes, and blend until smooth. Season to taste with salt.

3. Stage

Combine chicken breasts and sauce in a large slow cooker. Set to high, cover, and bring to a boil. Once boiling, switch to low and continue to cook until chicken is cooked through, about 2 hours.

4. Stage

Reserve sauce and transfer chicken to a medium bowl to shred. Pour 1 ½ cups sauce over shredded chicken and mix well to combine.

5. Stage

In a large bowl, combine all ingredients and stir until smooth and combined. Season to taste with salt.

6. Stage

Spread a generous amount of cheese mixture on one tortilla, then top with about 1/4 cup chicken and another tortilla. Repeat to assemble more quesadillas.

7. Stage

In a skillet over medium heat, melt butter. Cook quesadillas on both sides until crisp and golden brown, about 2 minutes per side.

8. Stage

Cut into triangles and serve with jalapeños and cilantro.

9. Stage

Preheat oven to 400º. Place peppers into a baking dish. Add a heaping spoonful of cheese mixture to the bottom of each pepper, then top with a heaping spoonful of shredded chicken. Repeat layering until bell peppers are full, ending with a top layer of cheese mixture.

10. Stage

Bake for 30 minutes until cheese is melty and peppers are tender.

11. Stage

Top with jalapeños and cilantro before serving.