Chicken Fajita Poppers | Paleo, Whole30

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.
Ingredients:

  • 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*


Tools:



Directions:

  1. Preheat the oven to 400ºF.  Line a baking sheet with parchment paper or foil, and drizzle with avocado oil.
  2. Pat the chicken dry with paper towels, then place in a blender or food processor.  Pulse a few times to break up the meat.
  3. Add the remaining ingredients (peppers, onion, garlic, spices) and pulse for a minute or two, until everything is combined.
  4. 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.
  5. Brush the tops of the poppers with avocado oil.  
  6. Transfer to the oven, and bake for 25 minutes.  Broil for 3-5 minutes at the end to brown the tops.
  7. Serve hot, dipped in guacamole or salsa!


*Notes:

  • 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.

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