Just to let you know, this dish started out as me looking at my partner and telling him “Hey, what if I made bacon wrapped jalapeño popper stuffed chicken for dinner tomorrow?”
This recipe feeds roughly 4 people and works great as leftovers!
Chicken + Jalapeno Mix
2 Poblano Peppers – diced
5 Jalapeño Peppers – diced
1/2 cup Shredded Monterrey Jack Cheese
1 Red Onion (about the size of a baseball) – diced
1/2 cup Cilantro – roughly chopped
1 Cucumber – diced
5 Garlic Cloves – minced
1-2 Avocados – sliced how you like
1 package of bacon or panchetta or spicy smoked chorizo – chopped into 1 cm (just under 1/2 inch) pieces
2 medium/large chicken breasts – cut into 1 inch (2cm) cubes
1 cup of softened cream cheese (or greek yogurt or goat cheese. This is the base of your sauce. You can use whatever you like, I used cream cheese.)
4-5 tbsp Smoked Tabasco (or another Chipotle hot sauce)
1/2 tsp Cumin
1/2 tsp Salt
1/2 tsp Pepper
1/2 tsp Cayenne Powder (more if you want it extra spicy!)
2 tsp fresh lime juice
10-15 Small Flour Tortillas
2-4 cups Vegetable Oil
Monterrey Jack Cheese – Use your favorite vegan cheese substitute!
Bacon/Panchetta/Chorizo – This one is tricky. Artificial bacon bits are usually vegan, I know vegan bacon and sausage exists. Find something you like, let me know how it goes!
Chicken – Extra Firm Tofu cut into 1 inch (2cm) cubes and marinated in vegetable stock for at least 30 minutes and cooked in a pan on the stove.
Cream Cheese – I’ve heard great things about vegan cream cheese made from cashews and I bet it would be perfect in this. I don’t recommend coconut cream. You’re going to want something with a tang to it like cream cheese has.
Thick-bottomed pot/pan at least 10″ in diameter and at with vertical sides at least 2.5″ tall (you’re going to be deep frying in this)
12″ Frying Pan (cast iron if you have it)
Candy Thermometer (or any other cooking thermometer that goes up to at least 400F and can be placed in hot oil)
Pan or plate covered in paper towels
5-7 bowls to hold pepper mix ingredients and sauce (I used reusable plastic containers. You want to keep the ingredients separate if you’re meal prepping or plan to have leftovers.)
1 bowl for mixing pepper mix with sauce (I mixed each serving separately because my partner doesn’t like cucumbers, but it worked well for portion control too.)
Wooden spoon or spatula
Tongs (for deep frying tortillas)