Ingredients

1.

Chicken Breast Boneless Skinless Raw
8 oz
2.

Salt
0.25 tsp
3.

Black pepper
0.13 tsp
4.

Onion powder
0.13 tsp
5.

Cumin, ground
0.25 tsp
6.

Parsley, dried
0.25 tsp
7.

Olive Or Extra Virgin Olive Oil
0.25 tsp
8.

Cilantro
0.5 oz
9.

Olive Or Extra Virgin Olive Oil
0.25 tsp
10.

Lime juice, fresh
2 tbsp
11.

Jalapeno peppers, raw
1 large - approx 4" - 6" long
12.

Salt
0.25 tsp
13.

Oregano, dried
0.25 tsp
14.

Garlic
0.5 tsp
15.

Sour cream
2 tbsp
16.

Cream cheese
4 oz
17.

Cheddar cheese, natural
0.25 cup, shredded
18.

Jalapeno peppers, raw
1 large - approx 4" - 6" long
19.

Garlic powder
0.13 tsp
20.

Scallions
0.5 tbsp, chopped
21.

Colby Jack cheese
4 slice (from pre-sliced package) - each 3/4 ounce

Instructions

1.
Cut chicken breasts into 2-inch pieces and place them in a mixing bowl. Season with salt, pepper, onion powder, cumin, and parsley. Drizzle with olive oil, ensuring all pieces are well coated. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 4 hours, or proceed directly to Step 2 if desired.
2.
Prepare the spicy verde sauce by combining cilantro, olive oil, lime juice, chopped jalapeno, salt, oregano, and minced garlic in a food processor. Pulse until you have a loose, fragrant marinade. Set aside the sour cream for later. Spoon a few spoonfuls of the verde sauce over the uncooked chicken, coating it lightly.
3.
Preheat the oven to 375 degrees. Use metal or water-soaked wooden skewers to arrange the chicken. Aim for approximately 6 pieces of chicken per skewer. Place the skewers on a baking rack with a sheet tray underneath to catch drippings.
4.
Cook the skewers in the oven for about 40 minutes, rotating halfway through. They are done when the verde sauce has caramelized and the internal temperature reaches 165 degrees. While the chicken is nearly done, add sour cream to the remaining verde sauce in the food processor and blend until creamy.
5.
Set the chicken skewers aside to rest. Reduce the oven temperature to 350 degrees and line a sheet tray with parchment paper. In a mixing bowl, combine softened cream cheese, shredded cheddar, minced jalapeno, garlic powder, and chopped green onion to create the jalapeno popper filling. Arrange slices of colby jack cheese on the prepared sheet tray.
6.
Bake the cheese slices for about 10-12 minutes, watching closely as they melt, bubble, and begin to harden. Check for readiness by lifting a corner; if it's firm and easily lifts from the parchment paper, the cheese is ready.
7.
Spoon a generous amount of jalapeno popper filling along one edge of each cheese slice. Roll the slices into taquitos using a spatula to help lift the edges, and pat away any excess grease with a paper towel. This step must be done quickly before the cheese cools and hardens. Serve 2 jalapeno popper taquitos with approximately 6 pieces of chicken and verde sauce per serving.