Jalapeno-honey glazed cheesy chicken poppers

Credits :
Written by Matthew Boyd


  • 1 lb ground chicken
  • 1 teaspoon Kosher salt
  • ½ teaspoon ground pepper
  • 2 tablespoons Jalapeno Tabasco, divided, plus more to serve
  • 40 mozzarella pearls, drained and dabbed dry
  • Oil, for pan frying
  • 3 tablespoons honey


  • In a large bowl, combine the ground chicken, salt, pepper, and ½ teaspoon of Jalapeno Tabasco.
  • Create balls out of the ground chicken that are just slightly larger than the mozzarella pearls. You should wind up with about 40 chicken meatballs.
  • Press the mozzarella balls into the centers of each chicken meatball. Use your palms to roll the chicken around the mozzarella entirely; making sure they pearls are fully covered to prevent leaks.
  • Heat oil over medium-high heat. Preheat an oven to 400 degrees F.
  • Brown the meatballs in batches and remove to a paper towel lined plate to absorb excess oil.
  • Place the browned meatballs on a parchment paper lined baking sheet. In a small bowl, combine the honey and the remaining Jalapeno Tabasco. Brush the mixture over the meatballs.
  • Bake until completely cooked through and the glaze begins to darken, about 10 minutes.
  • Serve warm with additional Jalapeno Tabasco, to dip.


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