jalapeño popper casserole
This cheesy and spicy jalapeño popper casserole is a delicious twist on a classic appetizer. It's packed with flavors and makes for a perfect side dish or main meal that's sure to impress your family and friends.
Equipment
- 1 9x13 inch baking dish
- 1 mixing bowl
- 1 spoon or spatula
- 1 measuring cups and spoons
- 1 oven
Ingredients
- 2 cups cooked and shredded chicken about 1 pound
- 1 cup cream cheese softened (8 ounces)
- 1 cup sour cream (8 ounces)
- 1 cup shredded cheddar cheese (4 ounces)
- 1 cup shredded Monterey Jack cheese (4 ounces)
- 1 cup chopped fresh or pickled jalapeños
- 1 cup crushed tortilla chips
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- to taste salt
- to taste pepper
- for garnish fresh cilantro optional
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cream cheese, sour cream, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix until smooth and well combined.
- Add the cooked shredded chicken, chopped jalapeños, and half of the cheddar and Monterey Jack cheese to the mixture. Stir until everything is evenly coated.
- Spread the mixture into an evenly distributed layer in the greased 9x13 inch baking dish.
- Top the casserole with the remaining cheeses and sprinkle the crushed tortilla chips evenly across the top.
- Bake in the preheated oven for 30-35 minutes, or until the cheese is bubbly and slightly golden brown.
- Remove from the oven and let it cool for a few minutes. Garnish with fresh cilantro if desired before serving.
Notes
For a spicier kick, you can add more jalapeños or use spicy cheese.
This dish can be prepared ahead of time and stored in the refrigerator before baking. Just increase the baking time by about 5-10 minutes if baking it straight from the fridge.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.