Jalapeno Popper Casserole
This year we had an overabundance of jalapenos grow. We used many, gave many away, and were still left with over a dozen. I came across this recipe and thought it might just be good (with all that cheese!) and use up a fair number of jalapenos. This would make a great dish for a party or football snacks. The spiciness of the dish can be adjusted by the number of jalapenos and can be hotter if you use the seeds. It is not very spicy with just diced jalapenos without any seeds. Thanks to Mexican Food Recipes for the inspiration.
Jalapeno Popper Casserole
A cheesy casserole easily adapted for any occasion.
Ingredients
- 16 oz cream cheese, softened I used Neufchâtel cream cheese
- 1 cup sour cream I used reduced fat
- 2 cups Mexican blend cheese Or cheese of choice
- 1/2 cup bacon, cooked and crumbled
- 1 12.5 oz can of shredded chicken Or can use 2 chicken breasts or thighs
- 6 jalapeno peppers, diced remove seeds for less spice
- 2 lbs tater tots can use frozen
- 2 green onions, as desired
Instructions
- Preheat oven to 425° F. Place tater tots in a single layer (frozen is fine) in a greased 9×9 or 8×8 pan. Bake for 15 minutes.
- Cook and crumble the bacon. Chop the peppers and green onions.
- Combine the sour cream, cream cheese, 1 1/2 cup shredded cheese, 3/4 of the bacon, the jalapeno, and onions. You may wish to keep some of the onions as a toping, along with the rest of the bacon. Stir in shredded chicken.
- Add mix over tater tots. Top with remaining cheese, bacon, and green onions. Return to oven and cook for 20 minutes.
- Remove from oven when top looks slightly brown and the cheese is melted. Enjoy!
