Chicken and Potato Jalapeno Poppers
Talk about an appetizer that people will find surprising AND love. These Chicken and Potato Jalapeño Poppers will have your guests asking for the recipe.
Cook Time
Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Ingredients
1 rotisserie chicken, shredded
8 oz cream cheese, softened
1 cup shredded mozzarella cheese
1 cup shredded sharp cheddar cheese
2 jalapeños, diced
6 slices of bacon, cooked and crumbled
1/2 package of shredded hash browns (thawed)
1 tbs hot sauce
1 tbs garlic powder
salt to taste
2-3 cups of flour
1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
2 eggs, whisked
2 cups panko crumbs
Recipe
- In a medium bowl, combine the chicken, cream cheese, mozzarella cheese, sharp cheddar cheese, jalapeños, bacon crumbles, uncooked hash browns, hot sauce, garlic powder and salt. I mash it all up with my hands since they’re thick ingredients. It’s hard to get it really mixed up with a spoon.
- Roll the mixture into 1 inch balls, set it on a cookie sheet until all of the mixture is used and then put the cookie sheet into the freezer for 10 minutes.
- While that’s in the freezer, grab three flat dishes. In one dish, add the eggs, in the second, add the flour, paprika, onion and garlic powder and salt and pepper and the panko crumbs in the third dish.
- Grab the poppers out of the freezer and then begin dredging: egg, flour, egg and then panko crumbs. Repeat until all are coated.
- Put the coated chicken and potato jalapeño poppers in the air fryer and cook on the “fries” setting which should be 400 degrees for 15 minutes. They should come out nicely browned and crunchy. Do not stack the poppers in the air fryer. It should be a single layer. Depending on the size of your air fryer, you’ll need to cook in batches.
- Serve with dipping sauce if you’d like. They are also delicious by themselves.
- Enjoy!
