Jalapeño Popper Stuffed Chicken Bombs
Crispy baked chicken bombs stuffed with a creamy, cheesy jalapeño filling, combining spicy, savory, and crunchy textures in a satisfying main dish.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Halal
Ingredients
- 2 large chicken breasts, cut into 4 pieces
- 4 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 cup mozzarella cheese
- 2 jalapeños, seeded and finely chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup breadcrumbs
- 1 egg, beaten
- Cooking spray or oil for greasing
Instructions
- Preheat oven to 375°F (190°C) and prepare a greased or lined baking sheet.
- In a bowl, mix cream cheese, cheddar, mozzarella, jalapeños, garlic powder, onion powder, salt, and pepper until smooth.
- Flatten each piece of chicken to an even thickness.
- Place filling in the center, fold chicken around it, and shape into sealed balls.
- Dip each piece into beaten egg, then coat with breadcrumbs.
- Arrange on baking sheet and lightly spray or brush with oil.
- Bake for 25–30 minutes until golden and fully cooked.
- Cool slightly before serving.
Notes
- Seal chicken היטghtly to prevent filling leakage.
- Adjust spice level by adding or reducing jalapeños.
- Use panko or crushed cornflakes for extra crunch.
- Can be air-fried at 375°F for 15–18 minutes.
- Store leftovers in fridge for up to 3 days.
Nutrition
- Serving Size: 1 portion
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 110 mg
