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Jalapeno Popper Chicken Tacos
These Jalapeno Popper Chicken Tacos are so good! Creamy, a little spicy, and with crunchy Panko topping on top! Just like a jalapeno popper.
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Yield 8 servings
Ingredients
Topping:
- 1/2 cup Panko bread crumbs (found by regular bread crumbs)
- 1 Tablespoon butter
Jalapeno Popper Filling:
- 1 (8 oz) package cream cheese, room temperature
- 2 cups shredded cheddar cheese , divided
- 2 jalapenos , seeded and diced (add more diced jalapenos on top for garnish)
- 1/2 teaspoon garlic powder
- 3 cups shredded rotisserie chicken
- 8 Old El Paso Taco Boats Soft Flour Tortillas
- 4 strips bacon , cooked and crumbled
Instructions
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Preheat oven to 350 degrees F and line a baking sheet with foil.
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For the Topping: In a medium skillet, melt the butter over medium heat and add the Panko bread crumbs. Stir continuously cooking over medium heat until Panko crumbs are golden brown. Salt to taste. Set aside.
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For the Jalapeno Popper Filling: In a large bowl, stir together the cream cheese, 1 cup of the cheddar cheese (reserve the rest for the top), jalapenos, and garlic powder. Add salt to taste. It's important to salt each layer. Add the rotisserie chicken and stir until combined.
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To assemble the tacos: Divide chicken mixture evenly between the 8 taco boats. Divide the remaining 1 cup of shredded cheese on top of each boat. Top with the bacon crumbles, Panko crumbs, and additional diced jalapeno (if desired).
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Bake at 350 for 6-10 minutes or until tacos are slightly golden brown and the mixture is heated through.
Recipe Notes
It's important that your cream cheese is room temperature so that you can stir it together easily. Don't have time to bring it to room temperature? Microwave it for 30-60 seconds to get it soft.