Chicken Jalapeno Popper Burrito Bowls are everything you want in a dinner. Deliciously seasoned chicken cooked with chopped jalapeños and bacon; all on top a bed of rice or greens for a perfect burrito bowl!!
So my family ate tacos every day last week. A little out of the norm, but I’ll assure you, no complaints were happening at dinner time!! I’ve been testing several new taco recipes for the blog (you’ll be benefiting from this too), and I happen to make this creamy jalapeño chicken mixture with crumbled bacon.
O. M. G.
Mr. Wholesomelicious is obsessed and so am I. I’ve sort of been experimenting with various “jalapeño popper” type dishes, (check out my jalapeño popper stuffed mushrooms, or Air Fryer Jalapeno Poppers) but this recipe was just over the top. Creamy, a little spicy, and all topped bacon. It’s just the best.
How to make Chicken Jalapeno Popper Burrito Bowls:
We’ll start by cooking the bacon to your liking (anywhere between 4-7 minutes). Set aside to cool, then crumble once cooled. Use some of the bacon fat rendered to cook chicken and diced jalapeño.
Mix together the spices, and then whisk together with chicken broth, lime juice, and tomato paste until a “paste” is formed. Pour on top of the chicken and jalapeños.
After a few minutes, you’ll stir in cream cheese and let it “melt” so that a thick creamy sauce is formed. It’s so delicious!
Toss in the bacon, then assemble your bowls. Use rice or cauliflower rice as a base, top with the creamy chicken/bacon mixture, tomatoes, cilantro, onion, and any other ingredients you love!
I decided in an effort to make it slightly different than typical taco night, I’d serve it over a bed of rice or greens. Hence the “burrito bowl” name. Everyone picked their favorite toppings and was perfectly happy. Mr. Wholesomelicious claimed he couldn’t even inhale or take a moment to breathe it was so good. Just like visiting your local Chipotle guys, except this is way better. And you don’t have to leave the house. And does Chipotle add bacon to their burrito bowls? Ummm……no.
Notes about Chicken Jalapeno Popper Burrito Bowls:
So a few other things about this recipe. It’s a bit spicy. If your tolerance for spice is low (mine is not), use only 1 jalapeño. And it’s definitely a must to take out the seeds no matter your tolerance for spice.
The cream cheese can easily be omitted if you want to go the dairy-free route, but it definitely helps to cut a bit of the spice. If you are looking at a really yummy dairy-free/Paleo version, try my Jalapeno Popper Chicken Burrito Bowls with Cauliflower Rice.
And for the love of bacon, let’s just keep that in there, okay? Finally, this also would make a great burrito. Feel free to wrap in a big tortilla!
Chicken Jalapeño Popper Burrito Bowls
For the Chicken Tacos:
- 4 thick slices bacon
- 1.5 lbs Boneless skinless chicken breast, cut into 1 inch pieces
- 2 jalapeño peppers* de-seeded and chopped
- 1 tbsp chili powder
- 1 tsp paprika
- 2 tsp cumin
- 1 tsp ground coriander
- 1/2 tsp garlic powder
- 1/2 tsp chipotle spice powder
- 1/2 tsp salt
- 1/2 cup chicken broth
- 3 tbsp lime juice
- 2 tbsp tomato paste
- 4 oz cream cheese
For the Bowls:
- 2 cups prepared rice I use this spanish rice recipe
- 2 cups mixed salad greens
- 1 cup black beans
- chopped avocado
- fresh cilantro
Begin by heating a large skillet to medium high heat. Cook your bacon to preferred crispiness (mine takes about 5 mins per side). Set aside and drain fat, reserve 2 tbsp bacon grease. Once cooled, chop bacon into small crumbles.
Add chicken and jalapeño peppers to the pan, and cook on all sides until no longer pink (about 7-8 mins).
Meanwhile, add chili powder, paprika, cumin, coriander, garlic powder, chipotle spice, and salt to a small bowl. Mix together. Add chicken broth, lime juice, and tomato paste until a "sauce" is formed. Pour on top of chicken.
Cook chicken in sauce for another few minutes, add cream cheese and allow the cream cheese to melt until the sauce is thickened and creamy. Toss in bacon.
Create your burrito bowls. Using greens, rice, beans, salsa, avocado, cilantro or any of your favorite toppings.
Use just 1 jalapeño pepper for a less spicier variation