Each Jalapeño is Stuffed With Cheesy Chicken and Bacon!

Season some chicken with salt and onion powder.

Fry the chicken on medium high heat for about three minutes per side.

Add the cooked chicken to a food processor and pulse a few times.

Add a half a cup of cooked bacon bits, 1 cup of room temperature cream cheese, 1 cup of sharp shredded cheddar, 1 tablespoon of garlic powder, onion powder, paprika, and salt to the food processor.

While it's on, add a quarter cup of your favorite hot sauce.

Transfer the mixture to a piping bag.

Cut the top off a jalapeno and use a small fork to scoop out the seeds and stems.

Fill the jalapeno with the cheese and chicken mixture.

Slice up the jalapeno and place it in the freezer for 10 minutes.

In a bowl, whisk together about 5 eggs and a half a cup of hot sauce.

In another bowl, combine 2 cups of all-purpose flour, a quarter cup of paprika, garlic powder, and some salt for seasoning.

Coat the stuffed jalapeno in the flour mixture, then over to the egg mixture, then into a bowl of breadcrumbs for a double dredge.

Fry the stuffed jalapenos at 375°F for roughly 3 to 4 minutes or air fry at 425°F for 10 minutes.

Equipment Needed

Spice Level: