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Prep time: 15 Minutes
Total time: 45 Minutes
Cook time: 30 Minutes
Yield: 4 Servings

Hosting game day? Your guests will devour this crave-able recipe.


  • 6 slices bacon, chopped into small bits
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced or grated
  • 2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
  • ¼ teaspoon salt
  • 1 10-oz. container La Terra Fina Jalapeño Pepper-Jelly Dip & Spread
  • ¼ cup whole milk
  • 1 cup shredded cheddar cheese
  • ¼ cup sliced green onion
  • 2 jalapeño peppers, sliced, for garnish (optional)


  1. Preheat the oven to 375℉.
  2. Bring a medium skillet to medium-high heat. Add the bacon and sauté until crispy. Remove the bacon from the pan, leaving the residual bacon fat.
  3. Add the olive oil and onion to the pan and sauté for 5-6 minutes, until the onion is translucent. Add the garlic and sauté for an additional 1-2 minutes.
  4. Add the chicken and salt to the pan. Sauté the chicken with the onion and garlic for 8-10 minutes, until it begins to brown.
  5. Add the La Terra Fina Jalapeño Pepper-Jelly Dip & Spread and whole milk. Stir with the other ingredients until combined.
  6. Stir in ¾ of the bacon bits, reserving the last ¼. Then sprinkle the cheddar cheese over the whole skillet.
  7. Transfer the skillet to the oven and bake for 15 minutes. If the cheese starts to brown, you can cover the skillet with aluminum foil.
  8. Once the skillet is finished baking, top with green onion, the reserved bacon bits, and jalapeño slices (if using).

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