I underestimated the hotness of my jalapenos and ended up with tingly lips when I touched them after washing my hands multiple times.

6 boneless skinless chicken thighs

granulated garlic

salt and pepper

1 large onion, diced

2 Tbsp. butter

10 jalapenos, halved lengthwise and seeded

8 oz cream cheese

4 oz grated cheddar

1-2 cups salsa

Preheat the broiler with a large cast iron pan in the oven. Season the chicken with the garlic, salt and pepper. Arrange on the cast iron pan and broil for about 6 minutes per side or until cooked through. Slice the chicken thighs.

Broil the jalapenos until they’re a bit browned and bubbling.

Meanwhile, fry the onion in the butter until soft. Stir in the cream cheese.

Arrange half the jalapenos in a single layer on a 9×9 pan. Spread half the cream cheese mixture on top. Spread half the salsa on top. Repeat the layers. Sprinkle the cheddar on top.

Bake at 350 for 15-20 minutes or until hot and bubbling.