Jalapeño poppers weren’t something I always desired.   I had thought they would be too spicy for me until a friend made me try hers in college.   After that, it was love at first bite and I couldn’t get enough.  I love jalapeño poppers so much I once telepathically communicated with my mom to tell her to make them for me.  Okay, okay, maybe it wasn’t exactly telepathic, but I did tell my little sister that I thought it would be amazing  to have jalapeño poppers when we got home.   Which we didn’t discuss again until we got home and my mom had made homemade jalapeño poppers.  She never had made them for us before either, so see, totally telepathic!   I have tried a few homemade jalapeño popper recipes on my own like the one here.  So when I found the recipe for jalapeño stuffed chicken I knew it would be a winner in my book.

I have been making this recipe a lot lately since my boyfriend basically asks for it every week.   This was my first stuffed chicken recipe I have made because I always assumed they were too much work or too fatty, but this recipe was easy to put together and actually somewhat low-fat.   To stuff the chicken I used all reduced-fat ingredients like reduced-fat cream cheese, reduced-fat shredded cheddar, and turkey bacon.   I then serve the chicken with a fiesta rice which I will give you the recipe for later this week.  So stay tuned for more yumminess .

*Please note-  Jalapeño’s seeds and ribs are extremely hot and can burn the skin so please wear gloves or plastic bags on hands when handling and wash knife an cutting board with hot soap water after.   If you do get a jalapeño burn, soak your burn in milk of magnesia, brand name Maalox (it worked for me!)

Recipe Source– Adapted from Skinnytaste