Salsa Verde and Chicken Jalapeño Poppers

Salsa Verde and Chicken Jalapeño Poppers
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  • ½ teaspoon kosher salt
  • 2 tablespoons finely chopped cilantro
  • 6 tablespoons "salsa verde":/recipes/18884
  • ½ cup finely chopped cooked chicken
  • 8 ounces cream cheese, at room temperature
  • 12 jalapeño peppers

Heat the oven to broil and arrange a rack in the middle. Line a baking sheet with aluminum foil and set aside. Lay a jalapeño on your work surface so that it sits flat without rolling. Make two cuts forming a “T” by first slicing down the middle of the chile lengthwise from stem to tip, then ma...

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