Ingredients
Method
- Cut peppers in half lengthwise, leaving stems intact; scrape out and discard the seeds. In a small bowl, combine the remaining ingredients. Pipe or stuff into pepper halves. You can place the filling in a ziploc bag and snip off the corner to pipe it into the peppers. Just make sure your hole is big enough so the chicken can get through.
- Place in a greased baking pan. It helps to place them close together so they don't fall over. Bake, uncovered, at 325° for 20 minutes for spicy flavor, 30 minutes for medium and 40 minutes for mild.
Notes
- For less heat, soak the scraped jalapeno halves in ice water for 30 minutes before filling. This helps draw out some of the capsaicin.
- If the filling is too thick to pipe, add a tablespoon of milk to the mixture until it reaches a more workable consistency. Ensure your cooked chicken is finely diced to prevent clogging the piping bag.
- Store leftover jalapeno poppers in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes until warmed through and crispy. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If the filling is too thick to pipe, add a tablespoon of milk to the mixture until it reaches a more workable consistency. Ensure your cooked chicken is finely diced to prevent clogging the piping bag.
- Store leftover jalapeno poppers in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes until warmed through and crispy. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.