Ingredients
Scale
- 1 lb chicken breast
- 6 jalapeños (halved and seeds removed)
- 2 tablespoons olive oil
- 6 strips thick-cut bacon
- 1 ¼ cups shredded cheddar cheese (divided)
- 8 oz cream cheese (⅓ less fat)
- ½ cup light sour cream
- ¼ cup low-fat milk
- 2 teaspoon smoked paprika
- 1 teaspoon cayenne pepper (optional, for spice)
- 3 cups fresh cauliflower florets (cut into small (1-inch) bite-size pieces)
- Salt (to taste)
Instructions
- Preheat oven to 375F. Line two baking sheets with parchment paper.
- Place the chicken breasts and halved jalapeños on one baking sheet. Drizzle with olive oil and season lightly with salt. On the second sheet, arrange the bacon strips. Bake both for 20–25 minutes, until the chicken is cooked through (165F) and the bacon is crisp.
- In a large mixing bowl, combine ¾ cup of cheddar cheese, cream cheese, sour cream, milk, smoked paprika, and cayenne. Stir until smooth.
- Once cooled slightly, shred the chicken, crumble the bacon, and dice the jalapeños.
- Add the shredded chicken, ¾ of the chopped jalapeños, and ¾ of the crumbled bacon to the cream cheese mixture. Stir to combine.
- Spread the cauliflower florets evenly on the bottom of a 9×12-inch baking dish. Top with the chicken-cheese mixture and spread evenly. Sprinkle the remaining ½ cup cheddar cheese, jalapeños, and bacon over the top.
- Bake for 20 minutes, or until hot and golden brown on top.
- Let rest for a few minutes before serving.