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Bacon-Wrapped Jalapeno Popper Chicken is a low-carb meal that dreams are made of. Boneless chicken breasts stuffed with cream cheese, chopped jalapenos, and shredded cheese, and then wrapped in bacon and baked to perfection. Topped with a homemade cilantro-lime crema, chopped tomatoes, and cilantro, this is a meal the whole family will love!
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Title: Bacon Wrapped Jalapeno Popper Chicken - A Keto Delight! 🥓🌶️
Indulge in the ultimate keto-friendly dinner with our Bacon Wrapped Jalapeno Popper Chicken! This savory delight combines the bold flavors of jalapeno poppers with succulent chicken breasts, all wrapped in crispy bacon. It's a dish that not only caters to your low-carb lifestyle but also earns rave reviews from everyone at the table.
The Perfect Keto Dinner Idea: This Bacon Wrapped Jalapeno Popper Chicken has been a staple in my recipe collection for years, and it's high time I shared it with you. What makes it perfect for keto? I didn't need to tweak a thing during the transition from my carboholic days to my low-carb life. It's a seamless, delicious fit!
What makes it even more perfect is its universal appeal. When you're catering to a diverse group with different diets and tastes, finding a dish everyone loves can be challenging. Well, this Bacon Wrapped Jalapeno Popper Chicken is that dish – a crowd-pleaser for every occasion!
🍽️✨ Don't forget to share your delightful creations with us on Instagram using #BobbisKozyKitchen for a chance to be featured in our newsletter! 📸
In This Post
🥘Bacon Wrapped Jalapeno Popper Chicken Ingredients
These are the ingredients necessary to make Bacon Wrapped Jalapeno Popper Chicken.
- Boneless Skinless Chicken Breasts - If your breasts are super big you can cut them in half and then pound them out.
- Bacon - Opt for thin sliced or regular slice, not thick, so it will cook in the oven.
- Shredded Cheese - I always shred my own vs buying pre-shredded to avoid hidden carbs from the ingredients used to keep it from clumping in the bag.
A detailed list with measurements and instructions can be found on the printable recipe card at the bottom of the page.
🔪Bacon Wrapped Jalapeno Popper Chicken Instructions
This is a basic breakdown of the steps involved in making Bacon Wrapped Jalapeno Popper Chicken. You will find the full directions in the recipe card at the bottom of the post.
Stir the vinegar into the heavy whipping cream and set aside for 10 to 15 minutes.
In a large bowl, whisk together the almond flour, coconut flour, salt, and baking powder.
Add the eggs, heavy whipping cream, and butter to the dry ingredients and whisk to combine.
Using a large cookie scoop (or ice cream scoop) spray the scoop with olive or coconut oil. Scoop the dough into 8 biscuits onto the baking sheet and flatten them slightly.
Helpful Hint: 💡: Before you dive into chopping those jalapenos, a quick note of caution: be careful! I made the mistake of rubbing my face after chopping, and trust me, it's an experience you want to avoid. Wear gloves or wash your hands thoroughly before touching your face. If gloves aren't available, slip your hands into ziptop baggies – it works wonders!
🍽Equipment
This is the equipment you will need to make Bacon Wrapped Jalapeno Popper Chicken.
Storage
Refrigeration: After cooking, allow the stuffed chicken to cool to room temperature. Place any leftovers in an airtight container and refrigerate within two hours of cooking. It's advisable to remove toothpicks before storing. Properly stored, the chicken should last in the refrigerator for up to 3-4 days.
Freezing: If you want to freeze the stuffed chicken, it's best to freeze them before baking. Follow the recipe up to the point of wrapping the chicken with bacon. Instead of baking, place the wrapped chicken in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. When ready to cook, thaw in the refrigerator overnight, then proceed with the baking and broiling steps.
Reheating: When reheating, do so in the oven or toaster oven to help maintain the crispiness of the bacon. Preheat the oven to around 350 degrees F (175 degrees C) and reheat until the internal temperature reaches at least 165 degrees F (74 degrees C).
Note: Keep in mind that while reheating, the texture of the bacon may not be as crispy as when freshly cooked, but the flavors should remain delicious. Additionally, it's essential to exercise caution when reheating stuffed chicken with toothpicks; ensure they are removed before reheating.
💭Top tip
For this recipe, I recommend using regular bacon, not the thick-cut variety. This ensures the bacon renders and crisps up perfectly in sync with the chicken's cooking time.
FAQ about Bacon Wrapped Jalapeno Popper Chicken
We all know that jalapenos can be a gamble so it will depend on the jalapenos you purchase. If you are not a big fan of spice 1/2 jalapeno should be good. If you are like us and really love the heat just chop the whole jalapeno up, seeds and all, and throw it in the mix.
I have never tried so I cannot say for sure one way or the other but if you can find large thighs and pound them out a bit I think they would work.
You can use the bottom of a heavy skillet or a wine bottle wrapped in plastic wrap as a substitute for a meat mallet or rolling pin.
Related Recipes
Looking for other recipes like this? Try these:
- Bacon Wrapped Jalapeno Popper Mini Meatloaves
- Jalapeno Popper Pasta Salad
- Jalapeno Popper Deviled Eggs
- Keto Jalapeno Popper Sheet Pan Pizza
- Jalapeno Popper Hasselback Chicken
- Keto Cheddar Jalapeno Meatballs
Pairing
These are my favorite dishes to serve with Bacon Wrapped Jalapeno Popper Chicken:
- Keto Brazilian Shrimp Stew (Moqueca de Camaroes)
- Mexican Cauliflower Rice
- Low Carb Mexican Street Corn Salad
- Copycat Chipotle Cilantro Lime Cauliflower Rice
- Habanero Hot Sauce
- Avocado Free Guacamole
Bacon Wrapped Jalapeno Popper Chicken
Ingredients
- 4 ounces cream cheese cut into cubes
- 1 cup shredded cheddar cheese
- 1/2 to 1 whole jalapeno pepper minced seeds removed, and rough chopped
- 1 teaspoon Mexican seasoning blend
- 1 tablespoon ranch dressing mix
- Pink sea salt
- Fresh cracked black pepper
- 4 6-ounce boneless skinless chicken breasts
- 8 slices of bacon
- Cilantro Lime Crema
- Fresh cilantro chopped
- Roma tomato chopped
Instructions
- Preheat oven to 400 degrees F.
- Place a metal cooling rack on a baking sheet.
- Place the cubed cream cheese, shredded cheese, jalapeno, Mexican seasoning, ranch dressing mix, salt, and pepper into a food processor. Pulse until the mixture comes together.
- Place a chicken breast into a gallon size zipper-top plastic bag and use a meat mallet, or rolling pin, to pound the chicken breast out to between a quarter-inch and half-inch thickness. *See Notes
- Place 1/4 of the creamed cheese mixture in the center of a chicken breast and carefully roll it up around the mixture making sure that the cheese mixture is completely covered by the chicken.
- Repeat with the remaining chicken breasts.
- Season each stuffed breast with salt and pepper.
- Starting at one end of the stuffed chicken breasts, wrap a slice of bacon around it and then another slice of bacon picking up where the last slice ended. You can secure the stuffed breasts with toothpicks if necessary.
- Place each stuffed breast on the rack on the baking sheet making sure to leave space between them.
- Place the baking rack in the oven and cook for 30 minutes.
- Remove the baking sheet from the oven and raise the oven rack to the upper portion of the oven.
- Carefully broil the stuffed chicken breasts until the bacon begins to crisp, about 2 to 4 minutes. *See Notes
- Drizzle the stuffed breasts with the cilantro lime crema and top with chopped cilantro and tomatoes (optional).
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Food safety
- Make sure your food is cooked to an internal temperature of 165 degrees F.
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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