Slow Cooked Chicken Jalapeno Poppers with Avocado Dip
Servings Prep Time
4people 10minutes
Cook Time
70minutes
Servings Prep Time
4people 10minutes
Cook Time
70minutes
Ingredients
  • 1 chicken breast fillets300.0 grams
  • salt
  • Pepper
  • cooking oil spray
  • 2 1/2 Tbsp light cream cheese50 grams
  • 3Tbsp jalapeno chillies, sliced48.0 grams
  • 1Tsp garlic powder1.0 grams
  • 1Tsp ground cumin1.0 grams
  • 8 mini tortilla wraps192.0 grams
  • 1/2cup reduced-fat cheddar cheese, grated60.0 grams
  • 2Tbsp chopped fresh coriander10.0 grams
  • 1/2medium avocado mashed60.0 grams
  • 1/4cup extra light sour cream65.0 grams
  • 2Tbsp lime juice40.0 mls
Instructions
If using an oven:
  1. Preheat oven to 180C. Season chicken breasts with salt and pepper and lightly spray with cooking oil spray. Place in a baking dish and bake in the oven for 30-35 minutes or until cooked through.
  2. Remove the chicken from the oven and shred with two forks. Combine shredded chicken with the cream cheese, jalapenos, garlic powder and cumin.
  3. Place this mix in a baking dish and return to the oven for 15 minutes.
If using a slow cooker:
  1. Lightly spray cooker with cooking oil spray. Place chicken, 1/2 cup of water, cream cheese, jalapenos, garlic powder and cumin to slow cooker dish. Season with salt and pepper. Cover and cook on low for 6-8 hours.
  2. When cooked, remove the chicken pieces and shred. Stir chicken back in with the other sauce ingredients.
To serve:
  1. Preheat over griller and lane a baking tray with baking paper.
  2. Heat tortillas in the microwave for a few seconds to soften them up, this will make them easier to work with. Sprinkle some cheese along the middle of each tortilla (divide the cheese evenly between all the tortillas).
  3. Top cheese with 2-3 tablespoons of chicken and jalapeno mix. Roll tortillas tightly into a log shape, and place on lined baking tray
  4. Place under the grill for 8-10 minutes, turning halfway through, until tortillas are golden and cheese has melted.
  5. While chicken poppers are under the grill, combine coriander with avocado, sour cream and lime juice to make the dipping sauce.
  6. Serve 2 mini poppers per person with avocado cream for dipping.
Recipe Notes

331 cal per serve

Print Recipe
 Slow Cooked Chicken Jalapeno Poppers with Avocado Dip
Slow Cooked Chicken Jalapeno Poppers with Avocado Dip
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep Time 10 minutes
Cook Time 70 minutes
Servings
people
Ingredients
  • 1 chicken breast fillets 300.0 grams
  • salt
  • Pepper
  • cooking oil spray
  • 2 1/2 Tbsp light cream cheese 50 grams
  • 3 Tbsp jalapeno chillies, sliced 48.0 grams
  • 1 Tsp garlic powder 1.0 grams
  • 1 Tsp ground cumin 1.0 grams
  • 8 mini tortilla wraps 192.0 grams
  • 1/2 cup reduced-fat cheddar cheese, grated 60.0 grams
  • 2 Tbsp chopped fresh coriander 10.0 grams
  • 1/2 medium avocado mashed 60.0 grams
  • 1/4 cup extra light sour cream 65.0 grams
  • 2 Tbsp lime juice 40.0 mls
Prep Time 10 minutes
Cook Time 70 minutes
Servings
people
Ingredients
  • 1 chicken breast fillets 300.0 grams
  • salt
  • Pepper
  • cooking oil spray
  • 2 1/2 Tbsp light cream cheese 50 grams
  • 3 Tbsp jalapeno chillies, sliced 48.0 grams
  • 1 Tsp garlic powder 1.0 grams
  • 1 Tsp ground cumin 1.0 grams
  • 8 mini tortilla wraps 192.0 grams
  • 1/2 cup reduced-fat cheddar cheese, grated 60.0 grams
  • 2 Tbsp chopped fresh coriander 10.0 grams
  • 1/2 medium avocado mashed 60.0 grams
  • 1/4 cup extra light sour cream 65.0 grams
  • 2 Tbsp lime juice 40.0 mls
Slow Cooked Chicken Jalapeno Poppers with Avocado Dip
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
If using an oven:
  1. Preheat oven to 180C. Season chicken breasts with salt and pepper and lightly spray with cooking oil spray. Place in a baking dish and bake in the oven for 30-35 minutes or until cooked through.
  2. Remove the chicken from the oven and shred with two forks. Combine shredded chicken with the cream cheese, jalapenos, garlic powder and cumin.
  3. Place this mix in a baking dish and return to the oven for 15 minutes.
If using a slow cooker:
  1. Lightly spray cooker with cooking oil spray. Place chicken, 1/2 cup of water, cream cheese, jalapenos, garlic powder and cumin to slow cooker dish. Season with salt and pepper. Cover and cook on low for 6-8 hours.
  2. When cooked, remove the chicken pieces and shred. Stir chicken back in with the other sauce ingredients.
To serve:
  1. Preheat over griller and lane a baking tray with baking paper.
  2. Heat tortillas in the microwave for a few seconds to soften them up, this will make them easier to work with. Sprinkle some cheese along the middle of each tortilla (divide the cheese evenly between all the tortillas).
  3. Top cheese with 2-3 tablespoons of chicken and jalapeno mix. Roll tortillas tightly into a log shape, and place on lined baking tray
  4. Place under the grill for 8-10 minutes, turning halfway through, until tortillas are golden and cheese has melted.
  5. While chicken poppers are under the grill, combine coriander with avocado, sour cream and lime juice to make the dipping sauce.
  6. Serve 2 mini poppers per person with avocado cream for dipping.
Recipe Notes

331 cal per serve