Jalapeño Popper Chicken


  • 2 lbs. raw chicken tenderloin strips
  • Olive oil
  • Salt and pepper
  • 8 oz. cream cheese, softened
  • 1/4 c. Pickled jalapeño slices, diced and drained
  • 1/4 c. Sweet onion or diced green onion
  • 1/2 c. Mayonnaise
  • 3 oz. bag real bacon bits
  • 1 c. Shredded Colby jack cheese
  • 1/2 c. Grated Parmesan cheese
  • 1 sleeve Ritz crackers, crushed
  • 4 Tbsp. Butter, melted


  1. Preheat oven to 400*.
  1. In a large 9×13″ casserole dish, arrange chicken tenderloins and pour a thin layer of olive oil. Sprinkle with salt and pepper and toss with hands until evenly coated.
  2. Cover with foil and bake for approximately 20.
  3. In a small skillet, use olive oil to brown and cook diced onion. **You can skip this step by using diced green onions instead**
  4. In a large bowl, combine the cream cheese, jalapeños, onion, mayonnaise, bacon bits, and cheeses. Stir until mixed well.
  5. Spoon popper mixture onto chicken and spread evenly to all pieces of chicken.
  6. In a small bowl, toss the crushed ritz cracker in melted butter. Sprinkle cracker topping onto popper chicken.
  7. Bake for approximately 15-20 minutes until popper layer is melted/warmed and cracker topping is slightly browned.

Yields 8 servings.

Eat, Bork, & Be Merry!

~ Kate (aka the Swedish Chef)


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