jalapeno popper dip
Recipe #3 – and final submission – for the Saucy Mama Extraordinary Condiment Contest.
This is a very last minute entry, but I had the idea while picking jalapenos from my garden – the only plant that’s thriving after the intense heat we’ve had this past August. I knew I had a few more hours to get this in, so I scrambled around and found the rest of the ingredients. I absolutely adore jalapeno poppers, especially the bacon-wrapped versions. The one thing I don’t care for is the amount of tedious work involved to stuff each pepper, then wrap the bacon and (hopefully) get the whole thing to stay together – then bake it all without the filling oozing out all over the pan. But with this deconstructed version, those problems are solved! I especially love the addition of lime-chipotle chicken in this version; it gives an extra jolt of flavor that really puts it over the top!
A special thanks to Saucy Mama for hosting this fabulous contest, and providing 25 bloggers with these delicious marinades and dressings to sample and create with. No matter who wins, it’s been a true pleasure to be a part of the contest and eat all the yummy food!
Jalapeno Popper Dip
- 10 – 12 fresh jalapenos, seeded and diced
- 1/4 cup diced red onion
- 1 large chicken breast
- 8 ounces cream cheese, softened
- 1 cup mexican blend shredded cheese
- 1/4 cup chopped fresh cilantro
- 1 package bacon
Marinate chicken breast in Saucy Mama’s Lime-Chipotle Marinade for at least ten minutes. Cook chicken breast in skillet until cooked through; remove from skillet and let rest. Slice bacon crosswise into 1-inch slices and add to skillet. Cook over medium-high heat until crispy; set aside. Drain all but one tablespoon of fat from skillet and return to heat.
Add diced onions and jalapenos to skillet. Reduce heat to medium and cook until slightly soft, about 4 – 5 minutes. Mix together cream and mexican blend cheeses in medium-sized bowl. Dice chicken breast; add chicken, onion, jalapeno and cilantro to cheese mixture and mix thoroughly. Place mixture into a baking dish and bake at 350 degrees F for 10 – 15 minutes, or until hot. Remove from oven, top with crumbled bacon and serve with tortilla chips.
Don’t forget the margaritas! ;-)