Chicken Jalapeno Popper Dip. The long lost cousin of my very famous (among my family and friends – which counts) Buffalo Chicken Dip. With the Super Bowl coming up I wanted another really good, cheesy, flavorful dip that’s easy to make. This dip isf a filling, cheesy, spicy dip with golden toasty breadcrumb and served with tortilla chips. I also have a dedicated space for making this recipe in the crockpot in the blog below and in the recipe.
One random day I decided to get my groceries delivered. I asked for one poblano pepper. The shopper gave me two POUNDS of jalapeños instead. How she got there, I am not sure! But the jalapeño popper dip was born.
Making the Jalapeno Dip
Okay, truth is, I do not care that much about the Super Bowl, especially this year. But I do love having the best snack in the room. And if you are looking for a change, that snack will be this dip. Making it is very very simple. There are two steps to discuss: the jalapeños and the chicken.
Yes, we boil the chicken. Yes, it sounds weird and gross to me too. And I absolutely love doing it. (Not just for this dip, but for all of my meal prep!). The chicken shreds really easily, it’s moist, it is easy to add flavor to, and it takes less than 15 minutes!
Next, the jalapeños. Broiling them just to get one side charred brings some nice, roasty flavor to the jalapeños without taking away all of the crunch and spice. I found when I completely roasted and peeled them, the dip was really really mild. And I am a gigantic baby when it comes to spicy food, so that is saying a lot.
Connect with Me
When you make this Chicken Jalapeño Popper Dip, whether it be for the game this weekend or for your next party, let me know your thoughts or come back and give it a rating. Comment here or tag me on Instagram @quartersoulcrisis.
Chicken Jalapeno Popper Dip
- 8inch baking dish or crockpot
- 3/4 lb chicken breast
- 12 oz jalapeños
- 8 oz cream cheese softened
- 2 cups shredded pepper jack cheese
- 1/4 cup sour cream
- 1/4 cup ranch
- 1 tsp garlic powder
- 3/4 cup Panko bread crumbs
- 2 tbs unsalted butter melted
- optional: jalapeño slices for garnish
- Preheat oven to 375°
- Bake jalapeños: On a baking sheet or cast iron, add whole jalapeños. Bake 15 minutes or until browning or charring on both sides. Every 3-5 minutes, shake baking pan to flip some of the jalapeños. Once browned & charred, remove from oven. They will collapse as they begin to cool.
- Boil & Shred the Chicken: While jalapeños broil, make chicken. Fill sauce pot 3/4 full with salted water. Bring to a boil. Add large chicken breast or chicken breast pieces and let it come to a boil again for 2-3 minutes. Turn heat to low and simmer 10-12 minutes or until chicken breast is cooked through. Remove from water & shred with two forks. Alternatively (and my favorite method): add chicken to a mixing bowl and shred with hand mixer or stand mixer.
- Chop Jalapeños: Slice off and discard stems of jalapeños. Peel away any very peely, papery skin. Chop jalapeños. For extra hot, leave in all of the seeds. (I like to slice each jalapeño in half first and discard the seeds from half of the jalapeños because I can be a baby about heat!). Leave a whole roasted jalapño aside for garnish.
- Make Dip: In a large mixing bowl add shredded chicken, softened cream cheese, shredded pepper jack cheese, sour cream, ranch, garlic powder, salt & chopped jalapeños (totally fine if they are still warm). Mix together until evenly distributed.
- Bake Dip: Add mixture to 8 or 9 inch baking dish. Bake 15 minutes until bubbling around the edges. Stir. Should be melty and cheesy!
- Broil with Breadcrumbs: Mix melted butter with panko bread crumbs. Stir until melted butter is mostly dissolved. Sprinkle over the top of the dip. Broil on low 2-5 minutes until toasty and golden brown. Garnish with slices of jalapeño – raw or roasted!
- Crockpot Instructions: Broil or bake jalapeños following the same instructions as step 2. Chop them as in step 4. Add raw chicken and the rest of the ingredients (including roasted, chopped jalapenos) to a crock pot. Cook on low 3-4 hours until chicken is cooked through. Remove chicken pieces and shred OR alternatively, use a hand mixer and shred chicken inside the crockpot with the rest of the ingredients (this is my favorite way).