Recipes Appetizers and Snacks Vegetable Jalapeno Popper Recipes Tikka Chicken Jalapeno Poppers 5.0 (2) 1 Review 2 Photos This crowd pleaser and appetizer is a fusion meal combining elements of Indian cooking and Tex-Mex. You get the flavor profile of the tikka chicken with that of the jalapeno popper, which in turn forms a unique taste experience. This recipe yields enough for an appetizer for a backyard BBQ/tailgate gathering or as a main course in itself. In this recipe it calls for the poppers to be baked, but it is perfectly fine to be made on the BBQ pit as well. Submitted by Jerry Trevino Published on February 23, 2020 Save Rate Print Share Close Add Photo Prep Time: 30 mins Cook Time: 40 mins Additional Time: 30 mins Total Time: 1 hr 40 mins Servings: 7 Yield: 28 jalapeno poppers Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 4 tablespoons plain yogurt 1 tablespoon garam masala 1 tablespoon chicken masala powder 1 tablespoon ground coriander 1 tablespoon ginger-garlic paste 1 ½ teaspoons chili powder 1 teaspoon ground turmeric salt to taste 1 ½ pounds skinless, boneless chicken breast halves 14 large jalapeno peppers 2 (8 ounce) packages cream cheese (such as Philadelphia®), softened 2 (8 ounce) packages bacon Directions Combine yogurt, garam masala, chicken masala, coriander, ginger-garlic paste, chili powder, turmeric, and salt in a bowl. Set aside. Slice chicken breasts into small strips that will fit on halved jalapenos and place into the bowl with the tikka marinade. Mix well, cover, and let sit in the refrigerator at least 30 minutes; the longer your marinade, the more of a flavor profile on the chicken. Preheat the oven to 425 degrees F (220 degrees C). Place a cooling rack on top of a baking tray. Snap off jalapeno stems by holding a pepper with one hand and pulling it off to the side. Repeat with remaining peppers. Slice all jalapenos in half lengthwise and remove all seeds and ribbing using a teaspoon, making sure not to remove white stem area. Fill jalapeno halves with cream cheese using a teaspoon; place as much cheese as to your liking. Place a strip of tikka chicken on top of cream cheese and wrap each chicken popper halve with a slice of bacon. Place on the prepared baking sheet. Bake in the preheated oven until bacon is browned and crisp, about 40 minutes. Cook's Notes: If you are sensitive to spice, rinse out jalapenos to remove seeds that have stayed behind. Chicken masala powder can be found at Indian grocery stores. The cooling rack on top of the baking tray allows even cooking and keeps poppers off of the bacon grease released during cooking. I Made It Print Nutrition Facts (per serving) 478 Calories 35g Fat 6g Carbs 34g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 7 Calories 478 % Daily Value * Total Fat 35g 44% Saturated Fat 18g 90% Cholesterol 150mg 50% Sodium 842mg 37% Total Carbohydrate 6g 2% Dietary Fiber 2g 8% Total Sugars 2g Protein 34g 68% Vitamin C 15mg 16% Calcium 103mg 8% Iron 2mg 13% Potassium 484mg 10% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.