Jalapeño Popper Chicken

Jalapeño Popper Chicken?? I don’t know why I didn’t think of that. It is in the oven as speak and I cannot wait to consume it!! Here’s some things you should know about this recipe:
1. The amount of heat is controllable by how many of the Jalapeño seeds you leave in.
2. I’ve posted a picture of Kraft Fresh Take in case you’ve never heard of it before. I think the Cheddar Jack with Bacon and Four Cheese would work best.
3. The recipe can be made on a baking sheet without the metal rack (that’s what I did). The reason why this person used a metal rack was because she figured out that it helped to keep the bottom part crispy instead of getting soggy.
final ingredients


  • 4 Chicken Breasts
  • 1 Pckg of Kraft Fresh Take
  • 4 oz Philadelphia Cream Cheese (softened)
  • 4 oz Kraft Shredded Cheddar
  • 3 Jalapeños
  1. Preheat oven to 400 degrees
  2. Dice jalapeños – the more seeds you keep, the spicier it will be
  3. Mix jalapeños with cream cheese and shredded cheddar
  4. Butterfly the chicken and stuff with equal portions of jalapeño mixture
  5. Coat with Kraft Fresh Take
  6. Place chicken on a metal rack over a baking sheet
  7. Bake for 20 minutes or until thickest part of chicken is no longer pink

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