American · Lunch
Jalapeno Popper Chicken Muffins
Ground chicken is bound with cream cheese, cheddar, egg, and diced jalapeno, spooned into muffin tins with a crisp bacon topping, then baked until set and golden. The savoury muffins carry the tang and heat of a classic jalapeno popper in a handheld baked form, served warm with sour cream.
$4
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
651Calories
56.1gProtein
40.9gFat
11.9gCarbs
3.1gSugar
0.8gFiber
1233mgSodium
430mgChol
18.7gSat Fat
428mgPotassium
287mgCalcium
2.1mgIron
1.2mcgVitamin B12
18mgVitamin C
protein-rich
low-carb
sweet-heat
hidden-gems
Instructions
1
Prep
Heat oven to 375F and grease three muffin cups. Seed and dice the jalapeno, chop the bacon, and slice the scallion.
2
Fry
Cook chopped bacon in a small skillet over medium heat for 4 minutes until fat renders and pieces turn crisp and brown.
3
Build
Combine ground chicken, cream cheese, grated cheddar, jalapeno, egg, panko, scallion, garlic powder, salt, and pepper until evenly combined.
4
Bake
Divide mixture between greased muffin cups, press level, scatter crisp bacon over tops, and bake at 375F for 25 minutes until 165F.
5
Rest
Cool muffins in tin 5 minutes.
6
Plate
Turn out muffins and serve warm with sour cream.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g ground chicken
- 4 oz114g cream cheese, softened
- 2.8 oz80g sharp cheddar cheese
- 22 jalapeno
- 2 slice50g bacon
- 22 large eggs
- 4 tbsp30g panko breadcrumbs
- 22 scallion
- 1/2 tsp1/2 tsp garlic powder
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 4 tbsp60g sour cream, to serve
