Chicken and Jalapeno Popper Nachos :D

Image I pulled some jalapenos from the garden with the craving to make my friend’s Jalapeno Popper dip. She tells me on their last cabin getaway, they made a meal out of just the appetizer!! So that started the wheels turning, what if we shredded a chicken breast in with the dip?? Genius!!

So, last night, I boiled one chicken breast, shredded it once cooled. I actually boiled one and a half, the half I used for Sydni’s chicken alfredo.. I baked the dip and then slid it onto a bed of nacho chips.. Mu-ah!!

It was so good! With jalapenos still putting out well, I wanted to pass this along. With or without the chicken, class A recipe.

Jalapeno Popper Dip

1 (8oz) cream cheese, room temp

1/2 cup mayo

1/2 cup cheddar cheese, shredded

1/2 cup Parmesan cheese

4 oz sliced, drained, pickled jalapenos

2 fresh sliced jalapenos

1/4 cup bread crumbs

Mix cheeses and mayo in a bowl, add peppers. Pour into greased baking dish. Mix additional Parmesan cheese (about 1/4 cup) with bread crumbs, sprinkle over dip. Add additional cheddar, optional.  Bake in a 350 degree oven for about 20 minutes or until sides are bubbling and cheese is melted.

We use just eat it with tortilla chips, but this time I added the shredded chicken and served it over the chips, nacho style. It was a hit!! Thanks Liz!!

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