Fried Jalapeño Chicken Popper Pasta
Published on September 9, 2022
Tastiness happens when stuffed shell pasta meets your favorite spicy, deep-fried appetizer.
12 ounces jumbo shells
2 1/2 cups cooked chicken, shredded
8 ounces cream cheese, softened
1/4 cup sour cream
1 (4 ounces) can fire roasted chiles
2 cups shredded pepper jack cheese
4 green onions, sliced
1 cup all-purpose flour
2 large eggs, beaten
2 cups breadcrumbs
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
Warm queso or marinara for dipping
Chopped scallions and bacon for garnish
Cook shells according to package directions until al dente (still firm) and drain well. Pour out onto sheet tray to cool and pat dry with paper towels.
In a large bowl, combine the chicken, cream cheese, sour cream, chiles, cheese, green onions, salt and pepper.
Stuff cooked and cooled shells with chicken mixture.
Heat 4 inches of oil to 375°F in a large Dutch oven outfitted with a deep-fry thermometer.
Add flour to a baking dish, beaten eggs to second, and breadcrumbs to a third. Season all with salt and pepper.
Dip each shell through the flour, then the egg, then roll through the breadcrumbs.
Fry the shells in batches, until golden brown, about 1-2 minutes. Drain on a sheet tray lined with paper towels.
Serve with chopped bacon and warm marinara sauce or queso.