Chicken Nugget Ingredients:
1 whole rotisserie chicken, shredded
16 large jalapeños, halved with all the insides removed
1 8 oz package of cream cheese, room temperature
1 package of bacon, each piece sliced in half
1 Tbs Tex Mex Seasoning*
Honey for drizzling
Chipotle Ranch Ingredients:
8 oz sour cream
1 1/2 cups buttermilk
1 lime, juiced
1 Tbs finely chopped parsley
1 Tbs finely chopped chives
1 Tbs garlic powder
1 Tbs onion powder
1 tsp chipotle pepper, ground (paprika can be substituted)
*Tex Mex Seasoning:
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika
1/2 tsp cumin
1/2 tsp sea salt
1/2 tsp cracked black pepper
Preheat oven to 425.
In a small bowl, combine all ingredients for Tex Mex Seasoning.
In a medium bowl, combine all ingredients for Chipotle Ranch and whisk together. Put in refrigerator. (This can be made ahead of time because the flavors only get better the longer it sits!)
In a large bowl, shred rotisserie chicken by hand. Add all the Tex Mex Seasoning and entire package of cream cheese. Mix together with your hands until it's thoroughly mixed and creamy. (Try to resist the temptation to taste too much of the chicken mixture - you have to save it for the recipe!)
Stuff each jalapeno half with a spoonful of the chicken mixture. Wrap a halved piece of bacon around each stuffed jalapeno. Place on cookie sheet. (Foil or parchment paper on the cookie sheet will make for an easier clean-up!) Drizzle honey on top of each nugget.
Bake for 15-17 minutes, or until bacon is crisp.
Dip each nugget in ranch and devour!
Thanks S.T., and good luck! Readers, give S.T. a thumbs up if you like this recipe!