I’m always up for trying a jalapeno popper recipe and one similar to this caught my eye a while back.  Most of the other recipes I’ve seen use pasta rather than hashbrowns.

On the first time we made it, I used hashbrowns because I had two partial packages in the freezer that I wanted to use up and we added velvetta because my Father-in-law suggested it and he was helping make it.  🙂  This recipe was a big enough hit that it was requested by my husband that we make it for them to take on the elk hunting trip.  We doubled the recipe below and it made 3 large pans.  We cooked one the night we made it and froze 2 for the trip.

3 medium chicken breasts, cooked and diced
1 bag hashbrowns (thawed)
1 cup jalapenos, chopped
3 green onions, chopped
1 cup sour cream
12 oz velvetta, diced
1 cup cheddar cheese, shredded
1/2 cup cooked bacon, chopped

(Ours needed extra time because our potatoes weren’t fully thawed.)

Here it is hot out of the oven.  Of course, I needed to add some crispy jalapenos to mine.

Thanks for stopping by.  Hope you have a great day.