Cookwith

Name: Jalapeño Popper Skillet Tacos
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 8 small flour tortillas; 1 tablespoon olive oil; 1 small yellow onion, finely diced; 2 medium jalapeños, seeded and finely chopped; 2 cloves garlic, minced; 8 ounces cream cheese, softened; 1/2 cup sour cream; 1 cup shredded cheddar cheese; 1/2 cup shredded Monterey Jack cheese; 2 cups cooked shredded chicken (rotisserie or poached); 1/2 teaspoon smoked paprika; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 1/4 cup chopped fresh cilantro; 1/4 cup thinly sliced scallions; Lime wedges, for serving

Jalapeño Popper Skillet Tacos

miradugm

These Jalapeño Popper Skillet Tacos take all the creamy, spicy, cheesy joy of the classic appetizer and turn it into a weeknight-friendly, one-pan dinner. Cream cheese, cheddar, and Monterey Jack melt together with shredded chicken and fresh jalapeños for a filling that’s both rich and zippy. The skillet technique crisps the tortillas’ edges while keeping the centers gooey and decadent. Finished with a sprinkle of cilantro, scallions, and a squeeze of lime, these tacos are a guaranteed crowd-pleaser—perfect for family dinners or casual gatherings, with all the flavor and fun of jalapeño poppers, minus the fuss of stuffing and frying.

Ingredients

Instructions

Preheat your oven broiler to high and position a rack about 6 inches from the element.
Heat olive oil in a large oven-safe skillet over medium heat. Add the diced onion and jalapeños, cooking until softened and fragrant, about 4-5 minutes. Stir in the garlic and cook for 1 minute more.
Lower the heat and add the cream cheese, stirring until melted and smooth. Mix in the sour cream, cheddar, Monterey Jack, smoked paprika, salt, and pepper. Stir until cheeses are fully melted and the mixture is creamy.
Fold in the shredded chicken until everything is evenly combined and heated through. Taste and adjust seasoning if needed.
Arrange the tortillas around the edge of the skillet, gently folding them to create taco shapes and fill each with the creamy chicken-jalapeño mixture. Let the tortillas crisp slightly on the bottom for 2-3 minutes.
Transfer the skillet to the oven and broil for 2-3 minutes, just until the tortillas are golden and the filling is bubbling.
Remove from the oven and sprinkle with chopped cilantro and scallions. Serve immediately with lime wedges on the side.