Greg and I decided to finally take a day trip to Baltimore to walk the inner harbor shops and visit the aquarium, which I haven't gotten to do in years. It's amazing how some prolonged whining and hint-dropping can wear down a husband! We topped off our fabulous date-day with an amazing dinner with friends who live in the area (helloooo crab cake heaven! Umm, best ever). What is it about a good meal at the end of an even better day that puts you in a state of pure bliss?
You would think I would have a Maryland theme-y recipe for you today like crab cakes, fried oysters or some other seafood, but.... no. Unfortunately, I am not that organized and that idea didn't hit me until right now. But I do have a fabulous Jalapeño Popper Chicken Chili for you! It's yummy enough that you will forgive me, promise.
I found this recipe via Stacy (another fabulous Pinterest find!) and was instantly intrigued. Did you ever read through a recipe and just know it was going to be good? We like our spicy food at the Buttercream Is Better house, and Jalapeño Poppers are one of my favorite appetizers. It has the the usual popper ingredients (jalapeños, cream cheese, cheddar cheese) with the addition of red bell pepper, onion, chicken, classic chili spices, beans, corn and other fabulous ingredients. This is filling enough to have as a main dish and could easily be doubled for a large gathering or game day.
Jalapeño Popper Chicken Chili:
Serves 4-6
3-4 T olive oil
1 small onion
1 red bell pepper
4 fresh jalapeños
4 cloves of garlic
sea salt
black pepper
1.25 lbs boneless, skinless chicken breast
2 teaspoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 (15oz) can diced or chopped tomatoes in juice
2 cans cannellini beans, drained & rinsed
2 cups frozen corn
1 1/2 cups chicken broth
8 oz cream cheese
5 slices bacon
1/2 cup shredded cheddar cheese, divided
handful of sliced green onions or a few extra jalapeño slices, for garnish
Cut the stem end off of your jalapeños. You can also remove the seeds if you want to lessen the spiciness, or leave them if you like it kicked up a notch. Cut your onion in half and set aside. Cut the stem off your red pepper, remove the seeds and membrane, and cut into quarters. Pop the jalapeños, onion, red pepper and garlic cloves into a food processor and pulse until finely minced. If you do not have a food processor, you could do this with a sharp knife (it just takes longer and I do not have the patience nor ninja knife skills).
In a very large pot, sauté the vegetable mixture in the olive oil over medium heat, stirring occasionally and until softened, about five minutes. While the veggies are sautéing, cut your chicken into bite-sized pieces and sprinkle both sides with salt and pepper. Push the vegetables to one side of the pot and add your chicken pieces. Lightly brown the chicken pieces on all sides. Add the chili powder, cumin, and smoked paprika and stir until thoroughly combined.
Add the diced tomatoes, cannellini beans and corn to the pot. Stir well and add the chicken broth. Let this mixture start to bubble, then reduce heat to a simmer for 30 minutes, stirring occasionally. While your chili is simmering, fry your bacon until crispy, drain on a paper towel and chop.
Cut your cream cheese into small pieces (to help it melt faster) and add to the pot. Add about half the cheddar cheese. Stir constantly until the cheeses are completely melted, about five minutes. Remove from heat. Ladle into serving bowls and top with remaining cheddar, bacon, and green onions or jalapeño slices, if desired.
