KITCHEN

Jalapeno Popper Chicken Bowl

If you are a Jalapeno fan, you will love this recipe. It’s great for family dinners (if the kids will eat this dish, you will probably should remove the seeds and stems of the jalapenos or use green bell peppers). The chicken was cooked in a slow cooker the day before and the squash was baked early in the morning, so when I prepared the dinner took me just few minutes to put everything together. It’s so creamy because the cream cheese and the bacon give that crunchy and rich flavor. One more thing that I love about this dish is that is in servings … one cup per person will be perfect size. Hope that you like it! because is one of our favorites recipes right now.

 

Jalapeno Popper Chicken Bowls
(2 Servings)

Ingredients
1 spaguetti squash (3 – 3.5 lbs)
8 oz of cooked and shredded chicken
2 oz of low fat cream cheese (or whole depends of your goals)
2 oz of shredded sharp cheddar cheese 2% Reduce Fat Milk
2 tablespoons of olive oil
2 slices of bacon low sodium
1/4 cup of chicken broth low sodium
100 grams of chopped red onions
2 jalapenos (chopped)
1/2 teaspoon (garlic powder, sweet or hot smoked paprika, himalaya salt and onion powder)
Some chopped green onions for topping

Directions
– > Preheat oven to 400 degrees
– > Line sheet pan with aluminum foil or parchment paper
– >With a sharp knife, carefully cut about four 1/2-inch slits in the squash
– > Bake the squash for about 50 min – 1 hour (depends of your oven), should be tender
– > Let the squash cool for about 20 minutes on the baking sheet
– > Cut the squash transversal, to make two bowls, if the squash is too big cut in 3 and keep the middle part to make another recipe
– > Use a spoon to scoop out the seeds and with a fork pull the squash fibers away from the outer peel
– > Reserve the squash and the outer peel to make the bowls
– > Cook bacon in skillet over medium heat. Remove bacon and put on separate plate

– > Add olive oil in the skillet, onion, jalapenos cook for about 5 minutes and add the cream cheese, 1/3 part of the shredded cheese, the chicken broth and spices

– > After everything is combined, add the spaguetti squash, bacon and shredded chicken

– > Divide the mixture between the reserved squash peels

-> Top with the remaining 1/3 cup shredded cheddar cheese

-> Place the stuffed squash bowls onto a baking sheet and broil for about 5 min until the cheese is melted

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