Jalapeño Popper Baked Tacos

Name: Jalapeño Popper Baked Tacos
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: SIGNATURE SELECTS Taco Shells, White Corn; Mixed Chicken (8 Pieces); Ortega Jalapenos, Hot, Diced; Tillamook Medium Cheddar Cheese; Daisy Cottage Cheese, 4% Milkfat Minimum, with Blueberries; El Guapo Garlic Powder; Morton Iodized Salt, 26 Ounce; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam

Serves 4

15 mins prep

10 mins cook

25 mins total

These Jalapeño Popper Baked Tacos are super easy to make, especially with leftover or rotisserie chicken. They are flavorful and quick, with a toddler-friendly version that substitutes in cheese and cottage cheese. The cottage cheese not only adds flavor but also extra protein, making it a win for families!

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0 servings

taco shells

cupchicken

jalapeno

cupcheddar cheese

cupcottage cheese

tspgarlic powder

salt

pepper

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1: Preheat the oven to 400°F.

2: Dice jalapeño and combine it in a bowl with chicken, cottage cheese, and shredded cheddar cheese.

3: Heat tortilla shells for 30 seconds to make them fold easily.

4: Fill each shell with the cheese and chicken mixture, and top with more cheese.

5: Fold the shells in half and spray with oil.

6: Bake for 10 minutes.

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Jalapeño Popper Baked Tacos

Serves 4

15 mins prep

10 mins cook

25 mins total

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