Jalapeño Popper Casserole

We did the thing guys. Trust me on this.


2 potatoes, diced

2 small chicken breasts, cubed

2 small jalapeños, diced

8 oz cream cheese, room temperature

about 1 1/2 cups colby jack cheese

1/4 pack bacon


To Make:

Preheat your oven to 400 degrees. While the oven is preheating, fry your bacon to be a bit crispy. Once crispy, either chop it or crumble it. If you haven’t diced your potatoes and jalapeño, do it now too. If your cream cheese isn’t room temp already, throw it in a mixing bowl and whip it a bit. You want it to be a consistency that you can mix everything together easily. Dump in your diced potatoes, and diced jalapeño and mix it all together. Put about 1 cup of Colby Jack cheese into the mix and combine it. Season with smoked paprika, garlic powder, and onion powder. Mix in a little over half of your crumbled bacon. Taste your mix now for seasoning adjustment. Once your satisfied with the seasoning, mix in your cubed chicken. Pour into a greased 8x8 casserole dish and top with the leftover cheese and bacon. Bake for about 40 minutes. We left ours in for 45 so the top would be a little crispy.


We planted some jalapeño plants this year and had 2 that were ready so when I looked up something to do with them, I saw jalapeño poppers and thought “oh we have everything to make a casserole with those.” We mostly eyeballed everything and then figured out the measurements afterwards. We had a salad with it, and this little amount really goes a long way. T had 2 servings, I had one, and we’ve got about 1 1/2 left. It’s super filling too! And if you used fat free cream cheese you cut down on some of the bad stuff too. If you try it, I hope you like it!

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