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jalapeno popper hassle back chicken
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5 from 2 votes

Jalapeno Popper Hassleback Chicken

This Jalapeno Popper Hassleback Chicken is an easy baked chicken recipe, perfect for a game day or any weekday meal.  It's loaded with cream cheese, jalapenos, and Monterey Jack Cheese, the most amazing jalapeno popper filling.  Your family is going to love this jalapeno popper chicken. 
Prep Time10 mins
Cook Time40 mins
cooling time10 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Servings: 6
Calories: 200kcal


  • 3-4 large chicken breast boneless, skinless, fat trimmed off
  • 1

    4 oz can


    roasted and diced

  • 1 4 oz Cream Cheese

    Room temperature is best. If you need to soften the cream cheese, put it on a paper plate in the microwave for 30 seconds or until it's soft and spreadable.

  • Salt and Pepper to taste
  • 4-6 ounce Monterey Jack Cheese sliced into 1" by 3" slices


Preheat oven to 350 degrees.

  • Spray a baking dish with non-stick cooking spray.
  • n a small mixing bowl, combine the cream cheese, jalapenos, and ranch dressing seasoning.  Mix with a spoon until well combined and creamy.
  • Cut Monterey Jack cheese into slices, about 1" wide and 3" long. 
  • Prepare the raw chicken breast by cutting away any tendons or fat. 
  • Using a sharp knife, slice 6-7 slices into the chicken breast horizontally, about halfway through the chicken breast (Be sure you do not cut all the way through the chicken) Salt and pepper the chicken breasts.
  • Spoon a couple of Tablespoons of the cream cheese mixture onto the Monterey Jack Cheese. Wiggle the cheese down into the slices of chicken.
  • Bake in a 350 degree, preheated oven in a baking dish for 30-40 minutes or until the internal temperature of the chicken is 165 degrees.
  • Let the chicken rest for about 5 minutes before serving, enjoy!


Calories: 200kcal | Carbohydrates: 1g | Protein: 29g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 89mg | Sodium: 233mg | Potassium: 433mg | Sugar: 1g | Vitamin A: 179IU | Vitamin C: 2mg | Calcium: 147mg | Iron: 1mg