Jalapeño Popper Mac n Cheese
Directions
- 1Tenderize 14 ounces of boneless, skinless chicken breast and season generously with salt, garlic, onion, and paprika. Air fry at 375 for 12 minutes.
- 2In a blender, combine 300g of 2% cottage cheese, 80g of light cream cheese, 60g of 1% milk, 10 pickled jalapeño pieces, 2 tablespoons of pickled jalapeño juice, 25g of honey, salt, and pepper to taste. Blend until smooth.
- 3Cut 10 slices of center-cut bacon into small pieces.
- 4Boil salted water and cook 380g of elbow pasta.
- 5Cook the bacon over medium-high heat until crispy.
- 6Turn off the heat, pour the jalapeño cream sauce into the pan with the cooked bacon, and mix in the cooked pasta.
- 7Add the cooked chicken to the pasta mixture.
- 8Garnish with crispy bacon and chives.
- 9Serve and enjoy. Garnish with fresh jalapeños if desired.
Ingredients
- 380 g elbow pasta
- 300 g 2% cottage cheese
- 80 g light cream cheese
- 60 g 1% milk
- 10 diced pickled jalapeño pieces
- 2 tablespoons pickled jalapeño juice
- 25 g honey
- 0 salt
- 0 pepper
- 14 oz boneless skinless chicken breast
- 0 salt
- 0 garlic
- 0 onion
- 0 paprika
- 10 slices center cut bacon
- 0 chives
- 0 fresh jalapeños
Equipment
air fryerblenderknifefrying panpot
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