Mini Chicken Jalapeño Popper Tacos

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6-8 people


30 minutes


8 large tortillas
1 cup melted butter
1/2 tsp garlic powder
1/2 tsp pepper

2 cups shredded cooked chicken
1 cup cream cheese
1 cup grated cheddar cheese, split
1/2 cup grated Parmesan cheese
1/2 cup chopped cooked crispy bacon
3  jalapeños, deseeded and diced
1/2 cup Panko bread crumbs
1/2 tbsp butter, melted

Bite sized tacos filled with delicious chicken jalapeño popper dip.  Covered in a crispy cheesy panko crumb and baked until golden. Serve up a tray for your next game day.


  1. Cut out 3” rounds from tortillas, about 5 per tortilla.
  2. Mix together 1 cup butter, garlic powder and pepper.  Coat each tortilla round in the butter and place in a taco shape on the underside of a cupcake tin as seen in the video.
  3. Bake for 6-7 minutes  at 180ºC until golden brown.
  4. Meanwhile, mix together chicken, cream cheese, 1/2 cup cheddar, parmesan, bacon, and jalapeños.
  5. Fill each taco with chicken mixture and arrange on a tray. Standing up.
  6. In a bowl mix together panko, remaining butter and cheese.  Sprinkle over tacos and bake for 10 minutes until heated through and golden brown.
  7. Enjoy!