It's been quite awhile since I've done this and have had a craving for awhile. Did a few things different than my original thread so thought I'd post it up. First up I went lazy on both the bacon and chicken. Here is the start with the chicken cleaned off 3 Sam's Club rotisserie chickens. I think the combo fo the white and dark meat will make for a better bite than the shredded breast I usually do.
Next up I diced then sauteed one large Vidalia onion and 7 small poblano peppers. I added 3 packets of Sazon Goya cilantro y achiote packets to that.
I mixed that and about 10 oz of shredded cheddar into the chicken. I added the cheese here in an attempt to tighten up the bottom of the casserole.
The next layer is 72 oz softened cream cheese mixed with 12 oz bacon crumbles, diced jalapenos from 3 12 oz jars of rings and two packets of Hidden Valley Fiesta dip mix.
Before spreading that over the chicken mixture I packed it down and poked holes in it with a gloves finger. Going for the same concept as a poke cake wanting some of the mixture to cook down into the chicken layer. Here it is all topped.
The last step is to top with about 32 oz shredded cheddar, 8 oz bacon crumbles and most of the jalapenos from one 12 oz jar.
Into the oven at 375F for 35 minutes and about 8 on broil. I really like to brown that cheese on top. Here is the finished full pan
That's a wrap. Thanks for looking. UPDATE- This is very good however I'm always looking to improve. Next time I will mix a little taco seasoning into th chicken and use 3 instead of 2 packs of the Fiesta dip mix in the cream cheese.
Last edited:
. I'll definitely pound some on mine. I use tame jalapenos in it to share with a broader group of friends and family who don't all love spicy.
Seriously though, that really does look and sound like a flavor bomb, my stomach is growling.
