Name: Cheesy Jalapeño Popper Chicken Two Ways
Prep time: 25 min
Total time: 3 h 15 min
Yield: 4 - 6 serving(s)
Ingredients: 4 Tyson Fresh All Natural Boneless Skinless Chicken Breasts; 2 dried guajillo chiles; 1/2 onion, cut into 3 pieces; 4 cloves garlic; 1/4 c. extra-virgin olive oil; 1 chipotle pepper in adobo, plus 1 tbsp. adobo sauce; 1 c. low-sodium chicken broth; 1 tsp. ground cumin; 1 tsp. kosher salt; 2 (14-oz.) cans diced tomatoes; 2 (8-oz.) blocks cream cheese, softened; 2 tbsp. heavy cream; 1 c. shredded Monterey jack; 1/2 c. shredded cheddar; 1 shallot, finely chopped; 1/2 tsp. ground cumin; 2 jalapeños, finely chopped; Kosher salt; Butter; 8 flour tortillas; Sliced jalapeños, for serving; Freshly chopped cilantro, for serving; Salsa, for serving; 4 large bell peppers, tops and cores removed; Sliced jalapeños, for serving; Freshly chopped cilantro, for serving

For the chicken

Step 1In a medium skillet over medium-high heat, cook dried chiles, onion, and garlic until toasted and fragrant, 2 to 3 minutes.
Step 2Add oil, chipotle pepper and sauce, broth, and cumin, and cook for 5 to 6 minutes more, until chiles start to soften. Transfer mixture into a high-speed blender, add tomatoes, and blend until smooth. Season to taste with salt.
Step 3Combine chicken breasts and sauce in a large slow cooker. Set to high, cover, and bring to a boil. Once boiling, switch to low and continue to cook until chicken is cooked through, about 2 hours.
Step 4Reserve sauce and transfer chicken to a medium bowl to shred. Pour 1 ½ cups sauce over shredded chicken and mix well to combine.

For the jalapeño popper cheese

Step 1In a large bowl, combine all ingredients and stir until smooth and combined. Season to taste with salt.

For the quesadillas

Step 1Spread a generous amount of cheese mixture on one tortilla, then top with about 1/4 cup chicken and another tortilla. Repeat to assemble more quesadillas.
Step 2In a skillet over medium heat, melt butter. Cook quesadillas on both sides until crisp and golden brown, about 2 minutes per side.
Step 3Cut into triangles and serve with jalapeños and cilantro.

For the stuffed peppers

Step 1Preheat oven to 400º. Place peppers into a baking dish. Add a heaping spoonful of cheese mixture to the bottom of each pepper, then top with a heaping spoonful of shredded chicken. Repeat layering until bell peppers are full, ending with a top layer of cheese mixture.
Step 2Bake for 30 minutes until cheese is melty and peppers are tender.
Step 3Top with jalapeños and cilantro before serving.