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Jalapeno Popper Pasta

Rated as 5 out of 5 Stars
424

"A cheesy jalapeno popper pasta dish that is sure to delight even the pickiest of eaters. Spice it up by adding more jalapenos, or tame it down and add less. Add rotisserie chicken for another layer of yumminess or leave it out. Either way, this pasta dish is delicious."
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Ingredients

1 h 20 m servings 514
Original recipe yields 6 servings

Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish. Slice one whole jalapeno lengthwise into slivers; slice remaining jalapeno into rounds. Set aside.
  2. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Let cool enough to touch; crumble and divide into two equal parts. Set aside.
  3. Heat bacon grease in the same pan over medium-high heat. Saute onion and 1/2 cup chopped jalapeno in the hot grease until onion is soft and translucent, 5 to 6 minutes. Add flour and cook for 2 minutes. Stir in milk and chicken broth until well combined. Stir in Neufchatel cheese until completely melted. Season with salt and pepper. Turn off heat and stir in 1/2 cup pepper Jack cheese and 1/2 cup sharp Cheddar cheese until melted. Add pasta, chicken, and 1/2 of the bacon.
  4. Pour 1/2 of the pasta mixture into the prepared dish and top with jalapeno slivers. Add remaining pasta mixture and top with remaining pepper Jack and sharp Cheddar cheese.
  5. Bake, covered, in the preheated oven for 30 minutes. Remove cover and add jalapeno slices and remaining bacon. Bake for an additional 10 minutes.

Footnotes

  • Cook's Note:
  • Regular cream cheese can be used in place of Neufchatel cheese.

Nutrition Facts


Per Serving: 514 calories; 28.3 38.3 25.5 87 1271 Full nutrition

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Reviews

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I added garlic and a bit of fresh ground cumin. For even more heat, some Frank’s Red Hot!