Jalapeño Smoked Chicken King Cake
Madri Gras is King Cake Season! This Jalapeño Smoked Chicken King Cake is sure to be a crowd pleaser. Just enough kick of Jalapeño Puree with smoky pulled chicken and cheesy filling- and don’t forget a honey drizzle to balance it out!
600 g sweet yeast dough (you can even use 8-10 frozen yeast roll doughs, thaw and roll it out!)
2 cups smoked chicken
8 oz cream cheese
1 cup shredded pepperjack
4 pieces of chopped, crispy bacon
2 Tablespoons Jalapeño Puree
Honey & Parsley to garnish
Preheat oven to 365
Roll out dough in to, roughly, 18” x 10”
Mix chicken mix, and spread over one half of the dough.
Leave a small lip to help start the rolling process. Roll it, loop it, and tuck in the ends.
(If you are using homemade dough, let it rise for another 20 minutes.)
Bake for 20-22 minutes. Remove from oven, cool for 5 minutes, then drizzle in honey and parsley.
This is a guaranteed hit at your next Mardi Gras shindig!
Watch Chef Blake create Madri Gras magic with this King Cake