Chicken Jalapeno Popper Stuffed Shells

I have a love hate relationship with stuffed shells. I love to eat them because they are so delicious and you can change the flavor combinations of the filling. I hate them because filling them is messy and takes some time. Plus I always cook more shells than I think I need in case some break or I need more to use up all of the filling.

With my love of jalapeño poppers, it was only a matter of time before that flavor combination made it into some stuffed shells. These shells are creamy and delicious, my only complaint is the lack of spiciness. To me they were not spicy at all, my youngest who is not a fan of spicy foods was even able to eat them. Next time I think I need to leave the seeds in the diced jalapeño and maybe even add another one, to give it a bit of spiciness.

Chicken Jalapeno Popper Stuffed Shells

Ingredients:

Jalapeño Cream Sauce

• 3 tablespoons unsalted butter
• 1 jalapeño, seeded and diced
• 1 clove garlic, minced
• 3 tablespoons all purpose flour
• 2 cups half and half

Shells

• 7 slices low sodium turkey bacon, divided
• 12 ounces jumbo shells pasta
• 16 ounces cream cheese, room temperature
• 8 ounces sharp cheddar cheese, shredded and divided
• 3 cups cooked and shredded chicken 

Toppings

• 1 jalapeño, cut into rings

Directions:

1. Preheat the oven to 350º F.
2. Cook the pasta according to the package directions and drain well. Set aside.
3. In a large skillet, cook the bacon over medium heat for 4-5 minutes. Flip the bacon over and cook for an additional 4-5 minutes or until crispy. Place the bacon on a plate and set aside.
4. In a medium saucepan, over medium heat, melt the butter. Add the diced jalapeños and garlic to the melted butter. Cook stirring constantly 1 minute. Add in the flour and cook stirring constantly for 1 minute.
5. Slowly pour in the half and half, while whisking constantly. Cook, stirring constantly, for 8-10 minutes or until the sauce has thickened. Remove from the heat and set aside.
6. In a large bowl, add in the cream cheese and 1 1/2 cups cheddar cheese. Stir until well combined.
7. Add in the chicken and crumble 2/3 of the bacon into the bowl with the cheeses. Stir until combined.
8. Add in 1/3 of the jalapeño cream sauce and stir until well combined.
9. Pour 1/3 of the jalapeño cream sauce into the bottom of a 9x13 inch baking dish and spread into an even layer.
10. Use a spoon to stuff the shells with the filling. Place the shells into the prepared baking dish.
11. Spoon the remaining sauce over the shells and sprinkle with the remaining shredded cheeses.
12. Bake for 20 minutes or until the cheese has melted and filling is warmed through.
13. Remove the baking dish from the oven and crumble the remaining bacon over top. Top with jalapeño rings.

Enjoy!!!

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 651
Total Fat		43.5g
Saturated Fat		25.3g
Trans Fat		0g
Polyunsaturated Fat		1.4g
Monounsaturated Fat		3.4g
Cholesterol		162.6mg
Sodium		594mg
Total Carbohydrates		40.9g
Dietary Fiber		1.7g
Sugars		5.6g
Protein		25.5g
Calcium		35%
Iron		10.5%
Potassium		79mg
Vitamin A		9.3%
Vitamin C		6.8%
*Nutritional information will vary depending on the brands you use.

*Adapted from Real House Moms.