Jalapeno Popper Tacos
This recipe is printed from Scissors, Paper, Bacon.
Ingredients
- 250 grams cooked chicken, diced into cubes
- 6 slices streaky bacon
- 125 grams cheddar cheese, grated
- 100 grams cream cheese
- 75 grams sour cream
- 1 jalapeno, seeds removed, finely diced
- ½ teaspoon smoked paprika
- ¼ teaspoon cumin
- salt and pepper
- 18 small flour tortillas
Instructions
- Heat a large frypan over medium-high heat. Cook the bacon to your desired preference. Dice the bacon into small pieces.
- In a large bowl, combine the cheddar cheese, cream cheese, sour cream, jalapeno, paprika, cumin and seasoning. Add in the bacon and cooked chicken and fold through.
- Add 1-2 tablespoons of filling to one side of each tortilla, then fold over and gently press down. Spray each taco on both sides with spray oil.
- Pan fry the tacos over a medium-high, in batches, until both sides are golden and crispy (only takes 1-2 minutes for each side).
- Serve with guacamole, sour cream and slices of lime.