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!
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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
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.
Preheat the oven to 400°F. Lightly grease a baking sheet or dish.
Slice each jalapeño in half, lengthwise.
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.
With a spoon, carefully scoop away the seeds and inner white parts (pith).
The peppers get their heat from the pith, so feel free to remove as little or as much as you'd like.
Repeat with the remaining peppers. Set aside.
In a bowl, combine the cream cheese, cheddar cheese, chicken and spices.
Mix well until fully combined.
Pack the cream cheese mixture into the jalapeño peppers. Place on the baking sheet or dish.
Bake for 20 to 25 minutes or until the cheese is melted and bubbly. Serve warm.