Description
Air Fryer Jalapeño Popper Hasselback Chicken combines the spicy kick of jalapeños with creamy cheese and crispy bacon, all cooked to juicy perfection in an air fryer. This low-carb, keto-friendly dish is both flavorful and easy to prepare.
Ingredients
- 2 boneless, skinless chicken breasts
- 4 ounces cream cheese, softened
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup pickled jalapeños, chopped
- 4 slices cooked bacon, crumbled
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
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Prepare the Filling: In a medium bowl, mix together the softened cream cheese, shredded cheddar cheese, chopped jalapeños, and crumbled bacon until well combined.
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Slice the Chicken: Place the chicken breasts on a cutting board. Using a sharp knife, make horizontal slits across each breast, about 1/2 inch apart, being careful not to cut all the way through. These slits will hold the filling.
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Stuff the Chicken: Season the chicken breasts with salt and pepper, including inside the slits. Fill each slit with the cheese and jalapeño mixture, dividing it evenly between the two breasts.
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Preheat the Air Fryer: Lightly brush the air fryer basket with olive oil to prevent sticking. Preheat the air fryer to 350°F (175°C) for about 3 minutes.
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Cook the Chicken: Place the stuffed chicken breasts in the preheated air fryer basket, ensuring they are not touching. Cook at 350°F (175°C) for 15-20 minutes, or until the internal temperature reaches 165°F (74°C) and the cheese is melted and bubbly.
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Serve: Carefully remove the chicken from the air fryer and let it rest for a few minutes before serving. Enjoy your spicy, cheesy, and juicy Jalapeño Popper Hasselback Chicken!
Notes
- For a milder flavor, use fresh jalapeños with seeds removed instead of pickled ones.
- If you prefer extra crispy bacon, consider pre-cooking it until crisp before adding it to the filling.
- This dish pairs well with a simple green salad or roasted vegetables for a complete meal.