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Jalapeño Popper Chicken

by Ashleigh Mogford from Cardiff Mum’s Thrifty Feasts

These crispy air fried chicken breasts are stuffed with a bacon, jalapeño and Cheddar spiked cream cheese and coated in a crunchy tortilla chip crumb.

From the book


I always order jalapeño poppers if they’re on the menu at a restaurant. I love the creaminess with the intense heat of a jalapeño chilli. I sometimes order a big portion of them and have them as a main meal. This spicy jalapeño popper chicken combines all the flavours together and it’s so good!

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4 chicken breasts
2 slices of bacon
1 tbsp olive oil
1 tbsp pickled jalapeños
200g cream cheese
200g grated Cheddar cheese
salt and pepper
200g bag of tortilla chips
50g plain flour
1 egg
olive oil

Essential kit

You will need an air fryer.


Take a knife and create a hole in each chicken breast from the thin end into the middle. It should be a pocket 4cm deep, for filling to be piped inside.

Chop the bacon and fry it in a frying pan with the table- spoon of oil until crispy, then remove and set aside to cool.

Chop the jalapeños and mix them in a bowl with the cream cheese, Cheddar and cooled bacon bits. Season with salt and pepper and mix with a spoon.

Spoon the mixture into a sandwich bag or something similar and cut a small amount off the corner of the bag to create a piping bag.

Take each chicken breast and put the piping bag into the hole you made, then squeeze in some cheese filling.

Blend or smash your tortilla chips inside their bag and place them a bowl.

Put the flour on a plate and season it. Beat the egg in another bowl.

Dip your filled chicken breasts first into the flour, then the egg, then into the tortilla chips, ensuring they are fully covered. If you have time, chill the filled-and- coated chicken for 30 minutes to allow the filling to firm up slightly (this will prevent the filling from leaking out during cooking).

Place in the air fryer, drizzle or spray with oil, and cook at 200°C for 12 minutes or until cooked through. Serve with a green salad.

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