Stuffed Jalapenos
Preheat the oven to 300 degrees F (150 degrees C). Lightly grease a cookie sheet. Drain, halve, seed, and rinse jalapeno peppers. Drain the jalapeno peppers on paper towels again. Be very careful when handling the jalapeno peppers as your hands might start to burn from the peppers, use plastic gloves if possible. In a small bowl, stir together bean dip and chicken spread. Stuff the peppers with this mixture, and sprinkle the stuffed jalapenos with cheese. Arrange the peppers on the prepared cookie sheet. Bake 5 to 10 minutes until the cheese is bubbly. Top the stuffed jalapenos with sour cream immediately before serving.
Preheat the oven to 300 degrees F (150 degrees C). Lightly grease a cookie sheet. Drain, halve, seed, and rinse jalapeno peppers. Drain the jalapeno peppers on paper towels again. Be very careful when handling the jalapeno peppers as your hands might start to burn from the peppers, use plastic gloves if possible. In a small bowl, stir together bean dip and chicken spread. Stuff the peppers with this mixture, and sprinkle the stuffed jalapenos with cheese. Arrange the peppers on the prepared cookie sheet. Bake 5 to 10 minutes until the cheese is bubbly. Top the stuffed jalapenos with sour cream immediately before serving.
- Carbohydrate 0.487622727555094 g
- Cholesterol 15.6579545480396 mg
- Fat 4.91770909170449 g
- Fiber 0 g
- Protein 3.2185227274676 g
- Saturated Fat 3.11675590958604 g
- Serving Size 1 1 Serving (20g)
- Sodium 77.7347727299903 mg
- Sugar 0.487622727555094 g
- Trans Fat 0.254256818222782 g
- Calories 59 calories
Step-by-step
- Preheat oven to 300 degrees F (150 degrees C). Lightly grease a cookie sheet.
- Drain, halve, seed, and rinse jalapeno peppers. Drain the jalapeno peppers on paper towels again. Be very careful when handling the jalapeno peppers as your hands might start to burn from the peppers, use plastic gloves if possible.
- In a small bowl, stir together bean dip and chicken spread. Stuff the peppers with this mixture, and sprinkle the stuffed jalapenos with cheese. Arrange the peppers on the prepared cookie sheet.
- Bake 5 to 10 minutes until the cheese is bubbly. Top the stuffed jalapenos with sour cream immediately before serving.
Capsaicin oils linger stubbornly on skin, meaning barrier gloves are not optional equipment when halving dozens of peppers. Working with canned whole peppers bypasses the raw-pepper roasting phase completely, saving prep time while altering the moisture profile of the final dish. Excess liquid trapped inside the hollowed pods must be blotted thoroughly with paper towels so the bean and chicken filling maintains its density during baking. Dietary restrictions require simple component swaps rather than a complete structural overhaul. Vegetarian diets accommodate this format easily by substituting mashed black beans or refried lentils for the chicken spread, maintaining the necessary binding starch without meat. Dairy-free adjustments rely on plant-based cheddar shreds and a cultured coconut cream, though melting properties will vary significantly at 300 degrees Fahrenheit. Doubling or halving the batches requires no mathematical gymnastics because the filling ingredients mix in fixed proportions in a single bowl. Spacing the stuffed pods slightly apart on the greased cookie sheet ensures hot air circulates evenly during the brief five to ten minute thermal window. Visual cues dictate doneness rather than strict timers, requiring the cheddar to liquefy into bubbling pools before extraction from the heat. Adding cold sour cream immediately before consumption provides thermal contrast against the warm pepper shells.
