“Cheesy” Crusted Jalapeno Popper Chicken

So I don’t know about you, but I absolutely love jalapeno poppers! That ooey gooey cheesy fried deliciousness is serious heaven in my mouth! However, that is not something I often indulge in 1. It is super unhealthy and 2. The cheese DESTROYS my stomach! But, why not have a healified version stuffed into a chicken?

Jalapeno Popper Chicken

I highly recommend this recipe! Unfortunately, I didn’t measure the exact amounts when I made this, but I love this chicken way too much not too share with all of you!!

Please let me know if you give it a try!:)

“Cheesy” Crusted Jalapeno Popper Chicken

Recipe by: Amy Clevenger, Fit Fun and Fantastic


– 3 Boneless Skinless Chicken Breasts

– 1 cup Low Fat Cottage Cheese

– 1/2 – 1 diced jalapeno (depending on how hot you want it)

– Nutritional Yeast

– Onion Powder

– Garlic Powder


Preheat oven to 375 F. Cover a cookie sheet with parchment paper.

Mix the cottage cheese and diced jalapeno. Then in a separate bowl mix nutritional yeast, onion powder, and garlic powder.

Butterfly chicken breasts then stuff the cottage cheese jalapeno mixture inside the chicken breasts. Take the nutritional yeast mixture and sprinkle onto the top of the chicken breasts until they are completely covered.

Bake for about 40 minutes (my chicken breasts were large). Once the chicken cooks through put the oven on broil for 2 -3 minutes to make the top a little crispy.

I hope you all enjoy this as much as I do!

NOTE: Don’t have nutritional yeast? Use cheese!

9 thoughts on ““Cheesy” Crusted Jalapeno Popper Chicken

    • Nutritional yeast is a natural dairy free cheese flavored substitute. I recommend looking it up on google for a more detailed answer:)

  1. You say if you don’t have nutritional yeast to use cheese in place, do you mean cottage cheese or like a shredded cheese? Thanks for a great recipe!

  2. this recipe sounds amazing! I am not a fan of cottage cheese by itself (or with fruit topping) but have blended it in icings and such which I enjoy… does baking it give it a different quality? or right away I’d know it was cottage cheese? sorry I’m just interested in the recipe but was curious about the cottage cheese factor

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