Jalapeño Popper Smashed Tacos
Jalapeño Popper Smashed Tacos
Ingredients
For the Smashed Taco Base
- 8 flour tortillas, medium-sized
- 1 pound ground chicken, lean
- 2 jalapeños, thinly sliced into rounds, seeds removed for less heat
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt, or as needed
- 1/4 teaspoon black pepper, or as needed
- 1 tablespoon olive oil, for cooking, or as needed
For the Jalapeño Popper Topping
- 8 ounces cream cheese, softened
- 1 1/2 cups shredded cheese blend, cheddar and Monterey Jack
- 1 jalapeño, finely chopped, seeds removed for less heat
- 6 slices bacon, cooked until crispy and crumbled
- 1/4 cup fresh chives, finely chopped
Instructions
- 1
Prepare the topping ingredients: Cook the bacon until crispy, then crumble and set aside. Finely chop the jalapeño for the topping (removing seeds for less heat) and the fresh chives. Ensure cream cheese is softened.
⏱️ 10 min
- 2
Make the jalapeño popper topping: In a medium bowl, combine the softened cream cheese, shredded cheese blend, finely chopped jalapeño, and half of the crumbled bacon. Mix well until all ingredients are evenly incorporated and creamy.
⏱️ 5 min
- 3
Season the ground chicken: In another bowl, combine the ground chicken with garlic powder, onion powder, chili powder, salt, and black pepper. Mix thoroughly until the seasonings are well distributed.
⏱️ 2 min
- 4
Prepare the tortillas for smashing: Lay out a flour tortilla on a clean surface. Take about 2 ounces (a small handful) of the seasoned ground chicken and spread it in a thin, even layer over one side of the tortilla, extending almost to the edges. Press 2-3 thin slices of jalapeño (from the 'For the Smashed Taco Base' ingredients) into the raw chicken layer. Repeat for all 8 tortillas.
⏱️ 8 min
- 5
Cook the smashed tacos: Heat a large non-stick skillet or griddle over medium-high heat. Add 1 tablespoon of olive oil, or enough to lightly coat the bottom. Once hot, carefully place 1-2 chicken-covered tortillas (chicken-side down) into the pan. Cook for 3-5 minutes, or until the chicken is browned, crispy, and cooked through, and the tortilla is golden and slightly charred. You may need to press down gently with a spatula to ensure good contact. Remove from pan and set aside. Repeat with remaining tortillas, adding more oil as needed.
⏱️ 20 min
- 6
Assemble the tacos: Once all the taco bases are cooked, spread a generous amount of the jalapeño popper topping mixture over the crispy chicken side of each taco. Garnish with the remaining crumbled bacon and fresh chives. Fold each taco in half to serve.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Jalapeño Popper Smashed Tacos
Ingredients
For the Smashed Taco Base
- 8 flour tortillas, medium-sized
- 1 pound ground chicken, lean
- 2 jalapeños, thinly sliced into rounds, seeds removed for less heat
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt, or as needed
- 1/4 teaspoon black pepper, or as needed
- 1 tablespoon olive oil, for cooking, or as needed
For the Jalapeño Popper Topping
- 8 ounces cream cheese, softened
- 1 1/2 cups shredded cheese blend, cheddar and Monterey Jack
- 1 jalapeño, finely chopped, seeds removed for less heat
- 6 slices bacon, cooked until crispy and crumbled
- 1/4 cup fresh chives, finely chopped
Instructions
- 1
Prepare the topping ingredients: Cook the bacon until crispy, then crumble and set aside. Finely chop the jalapeño for the topping (removing seeds for less heat) and the fresh chives. Ensure cream cheese is softened.
⏱️ 10 min - 2
Make the jalapeño popper topping: In a medium bowl, combine the softened cream cheese, shredded cheese blend, finely chopped jalapeño, and half of the crumbled bacon. Mix well until all ingredients are evenly incorporated and creamy.
⏱️ 5 min - 3
Season the ground chicken: In another bowl, combine the ground chicken with garlic powder, onion powder, chili powder, salt, and black pepper. Mix thoroughly until the seasonings are well distributed.
⏱️ 2 min - 4
Prepare the tortillas for smashing: Lay out a flour tortilla on a clean surface. Take about 2 ounces (a small handful) of the seasoned ground chicken and spread it in a thin, even layer over one side of the tortilla, extending almost to the edges. Press 2-3 thin slices of jalapeño (from the 'For the Smashed Taco Base' ingredients) into the raw chicken layer. Repeat for all 8 tortillas.
⏱️ 8 min - 5
Cook the smashed tacos: Heat a large non-stick skillet or griddle over medium-high heat. Add 1 tablespoon of olive oil, or enough to lightly coat the bottom. Once hot, carefully place 1-2 chicken-covered tortillas (chicken-side down) into the pan. Cook for 3-5 minutes, or until the chicken is browned, crispy, and cooked through, and the tortilla is golden and slightly charred. You may need to press down gently with a spatula to ensure good contact. Remove from pan and set aside. Repeat with remaining tortillas, adding more oil as needed.
⏱️ 20 min - 6
Assemble the tacos: Once all the taco bases are cooked, spread a generous amount of the jalapeño popper topping mixture over the crispy chicken side of each taco. Garnish with the remaining crumbled bacon and fresh chives. Fold each taco in half to serve.
⏱️ 5 min