With football playoffs & the Super Bowl coming up, my mind has continued to drift towards finger foods.
I call these "Chicken Fajita Poppers"... poppers because they *pop* while they're cooking, and they're the perfect bite size to pop right in your mouth. The flavor is also amazing.... which gives them yet another "pop" factor. ;)
This recipe was inspired by the Chicken & Zucchini Poppers from One Lovely Life. They looked so simple & amazing~ I couldn't wait to put my spin on her great idea!
Of course, I wanted them to be packed with extra flavor, so that was my first change-up. Instead of zucchini, I went for peppers and onion for that fajita-veggie vibe. I also never have ground chicken on hand, so I used chicken thighs for extra flavor & moisture. I just pulsed up the chicken myself in the food processor~ really easy!
Keep in mind that this can also be done in a blender if that's what you've got! Be sure to see my notes below for other ingredient/tool substitutions. :)
I hope you love these as much as we did! They are perfect dipped in some salsa, guacamole, or "Paleo ranch"!
Makes 25 bite-sized poppers.
- 1 lb boneless chicken thighs
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 red onion, diced
- 1 tsp minced garlic
- 1/2 tsp each: chili powder, paprika, cumin, oregano, salt, pepper
- 1/4 tsp cayenne pepper (optional)
- avocado oil, for cooking*
- food processor or blender
- baking sheet, with parchment paper or aluminum foil
- paper towels
- cookie dough scoop*
- small bowl & silicone brush
- Preheat the oven to 400ºF. Line a baking sheet with parchment paper or foil, and drizzle with avocado oil.
- Pat the chicken dry with paper towels, then place in a blender or food processor. Pulse a few times to break up the meat.
- Add the remaining ingredients (peppers, onion, garlic, spices) and pulse for a minute or two, until everything is combined.
- Use a cookie dough scooper to scoop heaping tablespoons full of the mixture onto the lined and greased baking sheet.* You can leave them as is, or use your hands to flatten them a bit.
- Brush the tops of the poppers with avocado oil.
- Transfer to the oven, and bake for 25 minutes. Broil for 3-5 minutes at the end to brown the tops.
- Serve hot, dipped in guacamole or salsa!
- If you don't have avocado oil, use whatever oil you have on hand.
- Cook the poppers in batches if you can't fit them all on one baking sheet.
- If you don't have a cookie dough scooper, use a tablespoon measuring cup to scoop instead.