- 5 chicken breasts
- 4 8 oz. packages cream cheese
- 1/2 cup sour cream
- 1 lb. bacon
- 6-8 large jalapenos
- 1 bunch green onions
- 8 oz. shredded Monterey jack cheese
- 2 tsp. garlic salt
- 1 Tbsp. garlic powder
- 1 tsp. white pepper
Season chicken breasts with garlic salt on all sides and bake in a 350 degree oven for 40 minutes. Place cooked chicken breasts in a stand mixer and, using the flat beater attachment, shred the chicken. (I had never tried this technique before today, but it really works! I’ll never waste time shredding chicken with two forks or a knife again.) Remove any remaining liquid from the casserole dish and place shredded chicken back in.
Cook bacon until crispy and set aside to cool. Seed and chop jalapenos and chop the green onions. Combine sour cream, softened cream cheese, cooled bacon, chopped jalapenos and green onions, and 3/4 of the Monterey jack cheese. Add garlic powder and white pepper.
Stir until thoroughly combined, then spoon on top of the shredded chicken. Don’t worry about mixing in the chicken yet.
Place in a 350 degree oven for 10 minutes, then remove and stir until the chicken is well coated in the cheese mixture. (Cooking for 10 minutes helps soften everything up and it combines much easier.) Sprinkle with remaining cheese, then place back in the oven and bake for 20 minutes. Finally, broil for 5 minutes or until the cheese is golden.
Serve with tortilla chips.
Wine Pairing Suggestion
Big Max Red Blend