This is my version of jalapeño poppers. Do y'all know what jalapeno poppers are? They are jalapeños stuffed with cream cheese, cheese, and wrapped in bacon.
I turned them into mini sandwiches, which makes the portion smaller. And, I choose lighter ingredients. Are you ready for some sliders?
Jalapeño Chicken Sliders
12 potato rolls or Hawaiian rolls
1/2 teaspoon Tony Chachere's seasoning
1/2 teaspoon garlic
1/2 teaspoon salt
1/2 teaspoon pepper
2 pounds chicken breasts
3 ounces reduced fat cream cheese, softened to room temperature
1 jalapeño, seeded and minced
1/8 teaspoon chipotle Tabasco
3 Tablespoons parsley, minced
1/2 cup 2% shredded mozzarella
1 Tablespoon butter, melted
1 Tablespoon parsley, minced
Preheat oven to 300* F. Season chicken with Tony Chachere, garlic, salt, and black pepper. Bake chicken at 300*F until internal temperature reaching 170*F.
In a large bowl, mix reduced fat cream cheese, jalapeno, chipotle Tabasco, and 3 Tablespoons of parsley. Set aside.
Split rolls in half to create a top bun and a bottom bun. Place rolls in a 9x13 pan.
Let chicken cool 15-20 minutes. Then, shred. Add chicken to cream cheese mixture. Add chicken mixture to the rolls. Top with mozzarella. Add the top 'bun'. Mix 1 Tablespoon parsley with melted butter. Drizzle butter on top of rolls. Toast sandwiches for 7-10 minutes until the filling is warm and the bread is crisp. Enjoy!
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