Jalapeño Popper Bake from 'Every Day Easy Air Fryer'
"JALAPENO POPPER BAKE is excerpted from EVERY DAY EASY AIR FRYER © 2018 by Urvashi Pitre. Photography © 2018 by Ghazalle Badiozamani. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. — You can never have too much bacon, nor too much cheese. If your household is like any of the others that have enjoyed this dip, I can tell you that it will disappear in minutes. It’s quite substantial, so it needs a good, thick chip or melba toast for scooping—pass on the thin potato chips for this one. Or, you know, a spoon dipped straight into the pan works, too. I’m not judging!"
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photo by Food.com
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
8-10
ingredients
- vegetable oil, for greasing
- 1 1⁄2 lbs chicken thighs (boneless, skinless, diced)
- 1⁄2 cup diced bell pepper
- 1 -4 jalapeno, minced
- 2 ounces cream cheese, softened
- 1 cup shredded Mexican blend cheese
- 1 teaspoon chili powder
- 1⁄2 teaspoon garlic salt
- 1⁄2 teaspoon kosher salt
- 4 slices bacon
- 1⁄4 cup chopped scallion, for garnish
- celery rib, for serving
- celery rib, baby carrots, bell pepper strips, broccoli florets, cauliflower florets, for serving
- tortilla chips, for serving
directions
- 1. Grease a 7 1/2-inch barrel cake pan (see Note) with oil.
- 2. In a large bowl, stir together the chicken, bell pepper, jalapeños, cream cheese, Mexican cheese blend, chili powder, garlic salt, and salt until thoroughly combined. Transfer the mixture to the prepared pan.
- 3. Cut each bacon slice into three or four pieces. Arrange the bacon in a circle on top of the chicken mixture. Place the pan in the air-fryer basket. Set the air fryer to 400°F for 15 minutes, or until the cheese has melted and the chicken is cooked through.
- 4. Sprinkle with the scallions and serve with vegetables and/or tortilla chips for dipping.
- NOTE: This recipe was written to be made in an extra-deep 7 1/2-inch round pan called a barrel pan or cake barrel, which is sold as an accessory for air fryers with a capacity of 5.3 quarts or more. If your fryer is smaller than that, use a 6-inch round cake pan with 4-inch sides and increase the cooking time by 5 to 8 minutes.
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Reviews
-
I generally liked the flavor, but thought the texture of the mix was too dry. It really did not hold together well enough to be scooped up on a tortilla chip. I have a smaller AF, so used a 6 inch pan. While making it, I thought there was too much chicken for the amount of other ingredients, so I ended up using only about 3/4 lb. I checked the dish after 15 minutes and the top of it was almost burned. I mixed it u and continued heating to get it hot. I think this would benefit from more cream cheese or maybe a little broth to moisten it. I'd bake for a shorter period of time next time, at a lower temperature, and stir it all up before finishing the cooking. Oh, I used garlic powder rather than garlic salt.
RECIPE SUBMITTED BY
Food.com
United States
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