+

Salsa Verde and Chicken Jalapeño Poppers

Ingredients (6)

  • 12 jalapeño peppers
  • 8 ounces cream cheese, at room temperature
  • 1/2 cup finely chopped cooked chicken
  • 6 tablespoons salsa verde
  • 2 tablespoons finely chopped cilantro
  • 1/2 teaspoon kosher salt
Try Amazon Fresh
Nutritional Information
  • Calories244
  • Fat20.94g
  • Saturated fat11.29g
  • Trans fat
  • Carbs6.52g
  • Fiber1.65g
  • Sugar4.35g
  • Protein8.41g
  • Cholesterol75.49mg
  • Sodium357.03mg
  • Nutritional Analysis per serving (4 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Salsa Verde and Chicken Jalapeño Poppers

A take on Chicken Chile Verde, these poppers are stuffed with tomatillo salsa, chicken, and fresh cilantro.

This recipe was featured as part of our Jalapeño Popper Recipes photo gallery.

Tips for Chicken

Instructions

  1. 1Heat the oven to broil and arrange a rack in the middle. Line a baking sheet with aluminum foil and set aside.
  2. 2Lay a jalapeño on your work surface so that it sits flat without rolling. Make two cuts forming a “T” by first slicing down the middle of the chile lengthwise from stem to tip, then making a second cut perpendicular to the first about 1/4 inch from the stem, slicing only halfway through the chile (be careful not to cut off the stem end completely). Carefully open the flaps to expose the interior of the chile, and, using a butter knife or small measuring spoon, scrape the inside to remove the seeds and ribs. Repeat with the remaining peppers; set aside.
  3. 3Place the cream cheese, chicken, salsa verde, cilantro, and salt in a medium bowl, season with freshly ground black pepper, and mix until smooth and evenly combined. Transfer the mixture to a quart-size resealable plastic bag, cut one bottom corner off to make a 3/4-inch-wide opening, and squeeze the mixture into the chiles until just filled (be careful not to overfill). Insert a toothpick widthwise through each chile to secure the flaps and filling. Place the filled chiles on the prepared baking sheet in two evenly spaced rows of six.
  4. 4Broil for 4 minutes, rotate the pan, and continue to broil until the peppers are starting to char and the filling is browned and bubbly, about 4 minutes more. Remove from the oven, and remove the toothpicks if desired. Let cool for 5 minutes before serving.
Load Comments

Recommended from Chowhound

Husk On vs Husk Off: The Best Way to Grill Corn This Summer
How To

Husk On vs Husk Off: The Best Way to Grill Corn This Summer

by Jen Wheeler | Knowing how to grill corn on the cob is a necessary summer skill, so with Labor Day fast approaching...

9 Crazy-Good Corn Salads for Summer
Recipe Round-Ups

9 Crazy-Good Corn Salads for Summer

by Miki Kawasaki | When you've got super fresh, sweet summer corn, use it as the centerpiece of a salad, raw and straight...

Get 'Cherried' Away: 9 Creative Ways to Use Your Cherry Haul
Recipe Round-Ups

Get 'Cherried' Away: 9 Creative Ways to Use Your Cherry Haul

by David Watsky | Wondering what to do with your extra cherries? These sweet and savory cherry recipes should help...