Jalapeño Popper Chicken Skillet

INGREDIENTS
8 oz bacon, chopped
2 lbs boneless skinless chicken breasts, chopped
1/2 teaspoon cumin
1 small yellow onion, diced
1 red bell pepper, diced
4 jalapeño peppers, 2 seeded and sliced, 2 seeded and diced
2 cloves garlic, minced
8 oz cream cheese, at room temperature
1/4 cup milk, optional
2 cups Mexican blend shredded cheese
1/4 cup green onion, thinly sliced
Fresh cilantro, for serving
Kosher salt and freshly ground black pepper, to taste

PREPARATION
Preheat oven to 375°F.
In a large cast iron skillet over medium heat, cook bacon until crispy. Remove to a paper towel lined plate, but do not drain drippings.
Season chicken with cumin and salt and pepper and add to skillet. Cook until no longer pink. Remove from skillet and set aside.
Add onion and bell pepper and cook until soft, about 4 minutes. Add garlic and diced jalapeños and cook 1 minute more.
Stir in cream cheese, followed by milk if a thinner texture is desired. Stir in about a third of the cheese and stir until melted.
Return chicken and most of the bacon to the skillet, reserving some for serving. Top with remaining cheese, sliced jalapeños, green onion, and remaining bacon and bake until golden brown and bubbly, 15-20 minutes.
Top with cilantro and serve. Enjoy!