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Hi!  I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen!   I hope you stick around, enjoy the recipes and share them with those you love!


1 1/2 cups canned chicken, flaked
1 cup shredded cheddar cheese
1 brick (8 ounces) cream cheese, softened
1/2 cup mayonnaise
1/2 cup sour cream
1, 20 ounce can crushed pineapple, drained
1/2 cup onion, chopped fine
Fresh Jalapenos, split and seeded
cooked bacon strips cut in half

chives for garnish if desired

Step by Step Instructions

Preheat oven to 400º.

Beat cream cheese along with mayonnaise, and sour cream using a hand mixer, until well blended.

Add cheddar cheese, onion and crushed pineapple and blend well until smooth.

Add chicken and blend until well incorporated.  Taste for seasoning and add salt and pepper to taste or even a dash of hot sauce if you like.

Prepare the jalapenos by splitting them lengthwise and removing the seeds and membrane with the edge of a small spoon.  Take a very small sliver of the pepper off of each bottom so they will lay flat on the baking sheet.

Prepare a baking sheet with foil or parchment paper.

Stuff the halved jalapenos with the filling mixture generously.  Mounding the filling on the top and then smooth down.

Lay the jalapeno halves on the baking sheet .

When you get all the jalapenos filled, lay a half slice of bacon on the top of each one.

Bake for 15 to 20 minutes or until the filling is slightly puffed and a bit melty.  The jalapenos should be tender crisp and the bacon should also be crisp.

Remove from oven and sprinkle with chopped chives if desired.

Allow to cool for five minutes before serving.


Tropical Chicken Jalapeno Poppers