Spicy Southwest Crack Chicken
70% authentic · Tex-Mex
A flavorful twist on classic crack chicken, incorporating Tex-Mex spices, jalapeños, and corn for a zesty kick.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Chicken breasts2 lbs
- Cream cheese8 oz
- Monterey Jack cheese, shredded2 cups
- Bacon, cooked and crumbled1 cup
- Ranch seasoning mix1 oz packet
- Chili powder1 tsp
- Cumin1 tsp
- Diced jalapeños (optional)1/4 cup
- Corn kernels (fresh or frozen)1 cup
- Saltto taste
- Black pepperto taste
Steps
- 1
Preheat oven to 375°F (190°C).
- 2
Place chicken breasts in a baking dish. Season with salt and pepper.
- 3
Bake chicken for 20-25 minutes, or until cooked through.
- 4
Remove chicken from oven, shred it using two forks, and return it to the baking dish.
- 5
Add cream cheese, shredded Monterey Jack cheese, crumbled bacon, ranch seasoning, chili powder, cumin, diced jalapeños (if using), and corn kernels to the shredded chicken. Stir until well combined.
- 6
Bake for another 15-20 minutes, or until the cheese is melted and bubbly.
- 7
Serve hot, garnished with fresh cilantro if desired.
