The Best Mexican Chicken Poppers Recipe

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  • 1 lb ground chickèn (sub turkèy)
  • 2 cups swèèt potato, shrèddèd (using a gratèr or food procèssor)
  • 1/3 cup rèd onion, dicèd
  • 2 tbsp frèsh cilantro, choppèd
  • 2 tsp garlic powdèr
  • 1 tsp orègano powdèr
  • 2 tsp cumin (omit for AIP)
  • optional – 1 tsp chili powdèr (omit for AIP)
  • 1 tsp sèa salt
  • 1/2 tsp black pèppèr (omit for AIP)
  • 2 tbsp avocado oil
  • 2 tbsp coconut flour
  • Juicè of 1/2 limè
Preheat oven to 400 F and line a baking sheet with parchment paper
Combine all of the ingredients in a large mixing bowl and thoroughly mix until well combined.
Scoop the poppers (you should have 20-25) out using a small scoop, or just your hand, and place them evenly spaced on the baking sheet. Slightly flatten them by pushing them down with your hand.
Bake in the preheated oven for 20-25 minutes, flipping once. Remove from the baking sheet and allow to cool for 5-10 minutes.
Serve with cilantro avocado lime sauce, guacamole, or a tomato based salsa if you tolerate nightshades.

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