We had some leftover chicken and jalapeños in the fridge, so these tasty morsels pretty much immediately came to mind. Gather a few more ingredients and you’re all set for whipping these up and enjoying within minutes.
Not much to say other than these are fantastic as an appetizer before a meal or even better to prep ahead of time before a party or gathering and then pop in the oven before quests arrive and have them hot and bubbly ready to serve.
If you want them a bit milder, skip all things “chipotle” mentioned in the ingredients…it’s just one of our favorite flavors to use in all things Mexican food for us, it’s so warm and smokey.
Let us know if you make these, we LOVE them and they are such a quick and speedy meal!
nacho chicken jalapeño poppers
quick & insanely tasty paleo jalapeño poppers
- 5-6 jalapeños
- ¾ cup almond milk (or full fat coconut milk)
- 3 tblsp nutritional yeast
- 1 tblsp favorite salsa
- 1 tblsp chopped cilantro
- 1-2 tblsp finely chopped red bell pepper
- 1 tblsp Otto’s Naturals Cassava Flour
- ¼ tsp Redmond Real Salt
- pinch of chipotle chili powder (opt)
- 1 cup chicken, cooked & finely shredded topping
- 1½ oz crushed potato flakes
- dash of chipotle chili powder
- dash of Redmond Real Salt
- chipotle chili flakes (opt)
- our tomatillo salsa for dipping
- Preheat oven to 415° and line baking sheet with parchment if you want, not required.
- Cut jalapeños in half lengthwise, remove veins and seeds, set aside.
- In a small bowl, add milk, nutritional yeast, salsa, cilantro, bell pepper, cassava flour, salt and chipotle chili powder if using. Whisk until well combined, then gently stir in chicken until well coated.
- In a separate bowl, add pork panko, chili powder and salt, combine with a fork.
- Spoon nacho chicken filling into each jalapeño half, mounding a little above the side of the pepper.
- Carefully turn peppers upside down, with filling side down, and roll back and forth in the topping and press down slightly so it sticks. Repeat with all peppers and arrange them on baking sheet. Bake for 12-14 minutes or until filling is slightly bubbly. Remove from oven and place on serving platter, garnish with additional chopped cilantro and chipotle chili flakes (if using) and serve with our tomatillo salsa.
- If you have any leftover filling/topping, save and top your fried eggs with it for breakfast!
Have you done this with ground chicken? Do you think the texture would not be as good?
Hi there Tammy – sorry for the delayed response here! We’ve not made these with ground chicken but think it sounds like a lovely idea! Can’t wait to hear how they turn out! ~Michelle
My mixture is very liquid. I used coconut milk. Any idea why?
Hey Tammy – not sure if you’re the same Tammy that asked about using ground chicken or not, but maybe the ground chicken had a bit more fat content than shreaded chicken would. You could simply add a touch more cassava flour to make it thicker next time. ~Michelle