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Thursday, September 29, 2022

Cheesy Chicken Stuffed Jalapeños Recipe

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From movie nights to poolside barbecues, cheesy appetizers are a must. But instead of buying store-bought snacks and calling it a day, try making these chicken and cheese stuffed jalapeños instead. Each pepper is filled with a rich, gooey mixture that's hard to resist. Your friends and family will love this homemade appetizer!

Chicken & cheese stuffed jalapeño peppers

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Things You’ll Need

  • 12 to 15 large jalapeño peppers

  • 8 ounces cream cheese, softened

  • 3/4 cup shredded cheddar cheese

  • 1 cup shredded cooked chicken

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder

  • Salt and pepper, to taste

Ingredients for stuffed jalapeños

Tip

You may need more or less peppers, depending on their size. Also, if possible, use jalapeño peppers that are somewhat wide. Wider peppers will be able to hold more filling.

Step 1

Preheat the oven to 400°F. Lightly grease a baking sheet or dish.

Slice each jalapeño in half, lengthwise.

Cut the jalapeño peppers

Warning

Do not touch your face while handling jalapeños; the juices will sting. Wash your hands first. Also, keep your eyes and face at a safe distance. If you have open cuts on your hands, use caution.

To protect your skin while handling jalapeño peppers, wear rubber gloves.

Step 2

With a spoon, carefully scoop away the seeds and inner white parts (pith).

Remove seeds and pith

The peppers get their heat from the pith, so feel free to remove as little or as much as you'd like.

Remove seeds and pith

Step 3

Repeat with the remaining peppers. Set aside.

Remove seeds and pith

Step 4

In a bowl, combine the cream cheese, cheddar cheese, chicken and spices.

Combine filling ingredients

Mix well until fully combined.

Stir filling ingredients

Step 5

Pack the cream cheese mixture into the jalapeño peppers. Place on the baking sheet or dish.

Fill jalapeño peppers

Step 6

Bake for 20 to 25 minutes or until the cheese is melted and bubbly. Serve warm.

Bake jalapeño peppers

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