Jalapeño Popper Stuffed Chicken with Crispy Panko Crust and Bacon Fingerling Potatoes

If you love the bold flavors of jalapeño poppers, you’re going to adore this stuffed chicken recipe. Tender chicken cutlets are pounded thin, then rolled up with a creamy blend of jalapeño and Monterey Jack cheese. A fajita-spiced panko crust adds crunch and smoky warmth, while the oven does the work, delivering a golden-brown finish.

On the side, crispy roasted fingerling potatoes get a serious upgrade with smoky chopped bacon and fresh scallions. A final drizzle of cool sour cream ties everything together for a satisfying, Tex-Mex inspired dinner that feels special but is surprisingly easy to pull off.

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Ingredients

4.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

12 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 unit Cooking SprayView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with racks in top and middle positions. Line two baking sheets with foil. Wash and dry produce. Quarter the jalapeño lengthwise, removing ribs and seeds for less heat, then finely chop. Halve the fingerling potatoes lengthwise. Trim and thinly slice the scallions. In a small bowl, combine cream cheese, Monterey Jack and as much chopped jalapeño as you like.
2. Melt 1 tablespoon butter in a large pan over medium-high heat. Add panko and toast, stirring, until golden and fragrant, 2-3 minutes. Turn off heat; transfer panko to a shallow dish and stir in half the Fajita Spice Blend, plus salt and pepper to taste. Wipe out the pan.
3. Pat chicken cutlets dry with paper towels; season all over with salt and pepper. Place each cutlet between two large pieces of plastic wrap. Pound with a mallet or rolling pin until about ¼ inch thick. Remove and discard top layer of plastic wrap. Keeping chicken on plastic wrap, spoon jalapeño filling onto the bottom third of each cutlet. Starting at the bottom, tightly roll up chicken over filling, peeling away plastic wrap as you go.
4. Brush stuffed chicken all over (including the open ends) with half the sour cream (about 2 tablespoons). Working one piece at a time, press chicken into panko mixture to coat on all sides. Spray one prepared baking sheet with nonstick cooking spray. Place coated chicken, seam sides down, on sheet, leaving space between pieces. Bake on top rack until browned and cooked through, 18-22 minutes.
5. While chicken bakes, toss potatoes on second prepared baking sheet with a drizzle of oil, remaining Fajita Spice Blend, salt and pepper. Roast on middle rack until browned and tender, 20-25 minutes.
6. Meanwhile, add bacon to the pan used for panko in a single layer. Cook over medium-high heat, turning occasionally and reducing heat if browning too quickly, until crispy, 6-10 minutes. Transfer bacon to a paper-towel-lined plate. Once cool enough to handle, roughly chop.
7. Transfer chicken to a cutting board; slice crosswise. Divide chicken and potatoes between plates. Drizzle remaining sour cream over potatoes; garnish with scallions and chopped bacon. Serve.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Slice them in half horizontally to create thin cutlets, then pound to ¼-inch thickness.

Can I prepare this dish ahead of time?

You can assemble the stuffed chicken rolls up to a day in advance and refrigerate. Add the panko coating just before baking for the crispiest crust.

What can I substitute for fajita spice blend?

Make your own with a mix of chili powder, cumin, garlic powder, onion powder, smoked paprika, salt and pepper.