Jalapeño Popper Tacos with Crispy Bacon | CookOS

Jalapeño Popper Tacos

Name: Jalapeño Popper Tacos with Crispy Bacon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 servings
Cuisine: Tex-Mex
Ingredients: 8 slices bacon; 3 jalapeños, sliced; 1 lb chicken breast, cubed; 2 tbsp taco seasoning; 1 tbsp vegetable oil; 12 white corn tortillas; 2 cups shredded cheddar cheese; 1 container (12 oz) jalapeño popper dip

Jalapeño Popper Tacos combine cubed seasoned chicken, crispy bacon, and fresh jalapeños in soft corn tortillas, finished with melted cheddar and creamy jalapeño popper dip for a spicy-savory Tex-Mex meal.

🌍Tex-Mex 🏷️Jalapeno popper tacos 🏷️Chicken tacos 🏷️Bacon 🏷️Cheesy Spicy

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Total

30 min

Servings

Difficulty

Easy

Est. Cost

$17–$28

Recipe Source

View original recipe

From TikTok · by cookinginthemidwest

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Ingredients

8 slices bacon
3 jalapeños, sliced
1 lb chicken breast, cubed
2 tbsp taco seasoning
1 tbsp vegetable oil
12 white corn tortillas
2 cups shredded cheddar cheese
1 container (12 oz) jalapeño popper dip

8 Ingredients

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Instructions

1
Heat a griddle or large skillet to medium heat. Add the bacon and cook until crispy.
2
Add the sliced jalapeños and cubed chicken to the griddle.
3
Season the chicken with taco seasoning and cook, stirring occasionally, until fully cooked through.
4
Once the chicken is cooked, mix it together with the sautéed jalapeños.
5
Remove the crispy bacon from the griddle and set it aside on a paper towel-lined plate.
6
Add a little oil to the griddle and place the corn tortillas down. Toast for about 30 seconds per side.
7
Sprinkle shredded cheddar cheese over one half of each tortilla.
8
Top the cheese with a generous scoop of the chicken and jalapeño mixture.
9
Fold the tortillas in half and press down with a spatula. Cook until the cheese is melted and the outside is golden and crispy.
10
Remove the tacos from the griddle. Crumble the cooked bacon.
11
Top each taco with a scoop of jalapeño popper dip and the crumbled bacon before serving.

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Tips & Notes

Pro tips

Cook bacon until crispy, then crumble—it adds textural contrast to soft tortillas and prevents sogginess.
Cube chicken evenly so it cooks through in 6–8 minutes without drying out; don't overcrowd the pan.
Slice jalapeños fresh just before assembly to preserve heat and crunch; remove seeds if you prefer milder heat.
Warm the jalapeño popper dip gently in the microwave or on the stovetop so it's creamy and pourable, not separated.

Substitutions

Chicken breast → ground chicken (cook 5–7 minutes until no pink remains) or shredded rotisserie chicken
Cheddar cheese → Monterey Jack or pepper jack (for more heat)
White corn tortillas → flour tortillas or corn tortillas (yellow or blue)
Jalapeño popper dip → cream cheese mixed with mashed roasted jalapeños and crispy bacon

Storage & make-ahead

Store assembled tacos in an airtight container up to 1 day in the fridge; reheat the filling gently and reassemble with fresh toppings. Cooked chicken and bacon keep separately for 3–4 days.

Common Questions

Can I use flour tortillas instead of corn tortillas?

Yes. Flour tortillas work well and hold up better to the creamy dip, though corn tortillas are more traditional and add authentic flavor.

How do I keep the tortillas warm when assembling?

Wrap them in a damp paper towel and microwave for 30 seconds, or warm them directly over a gas flame or in a dry skillet just before serving.

Can I prep these ahead?

Cook the chicken and bacon up to 2 days ahead and refrigerate. Warm before assembling. Assemble tacos just before serving to keep tortillas soft and toppings fresh.