Description

This Cauliflower Jalapeno Popper Casserole is a spicy, cheesy baked dish combining roasted chicken, crispy bacon, fresh jalapenos, and cauliflower florets. Cream cheese, cheddar, and light sour cream create a rich, creamy base, balanced by the heat from jalapenos and a hint of cayenne. Baked to golden perfection, this casserole offers a flavorful, low-carb twist on the classic jalapeno popper snack, perfect for a hearty appetizer or main dish.

Ingredients

Scale

Protein and Vegetables

1 lb chicken breast
6 jalapenos, halved and seeds removed
3 cups fresh cauliflower florets, cut into small bite-size pieces
6 strips thick-cut bacon

Dairy and Cheese

1 ¼ cup cheddar cheese (divided: ¾ cup for mixture, ½ cup for topping)
8 oz cream cheese, ⅓ less fat
½ cup light sour cream
¼ cup low-fat milk

Seasonings and Oils

2 tablespoons olive oil
1 teaspoon cayenne pepper
Salt, to taste
Paprika, to taste (used in cheese mixture)

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Instructions

Preparation: Preheat your oven to 375 degrees Fahrenheit to get it ready for roasting the ingredients and baking the casserole.
Cooking Chicken and Jalapenos: Place the chicken breasts and halved, seeded jalapenos on a baking sheet. Drizzle them with olive oil and sprinkle with salt. On a separate baking sheet, spread out the bacon strips. Bake both sheets simultaneously in the oven for 20-25 minutes, or until the bacon is crispy and the chicken is fully cooked.
Prepping Cheese Mixture: While the chicken and bacon roast, combine ¾ cup of cheddar cheese, the cream cheese, light sour cream, low-fat milk, and paprika in a large mixing bowl. Mix thoroughly until smooth and well integrated.
Assembly: Once the bacon and chicken are cooked and cooled slightly, crumble the bacon, shred the chicken, and dice the baked jalapenos. Add three-quarters of the chopped jalapenos, shredded chicken, and crumbled bacon into the creamy cheese mixture. Stir to combine everything evenly.
Baking: In a 9 x 12 inch baking dish, spread the cauliflower florets evenly on the bottom. Spoon the cream cheese and meat mixture on top of the cauliflower layer. Sprinkle the remaining ½ cup cheddar cheese, along with the leftover jalapenos and bacon, evenly on top. Bake in the oven at 375°F for 20 minutes or until the casserole is golden brown and bubbly. Serve hot.

Notes

Removing seeds from jalapenos reduces the heat but preserves their flavor; adjust according to your spice preference.
Using ⅓ less fat cream cheese and light sour cream lowers the fat content without compromising on creaminess.
Ensure chicken is cooked through to an internal temperature of 165°F for safe eating.
This casserole can be prepared in advance and baked just before serving for convenience.
Leftovers store well in the refrigerator for up to 3 days and reheat nicely.