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.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 11
- 1/2 cup sour cream
- 2 (12 ounce) jars whole jalapeno peppers - drained halved and seeded
- 1 (9 ounce) can bean dip
- 1 (4.25 ounce) can chicken spread
- 1 cup shredded cheddar cheese
- 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
Stuffed Jalapenos: A Zesty Appetizer
As I was browsing through my recipe book, I stumbled upon a mouthwatering appetizer that caught my eye - stuffed jalapenos. These fiery morsels are the perfect way to kickstart any party or gathering. They're easy to prepare, customizable, and guaranteed to tantalize your taste buds.
Originating from the vibrant streets of Mexico, jalapenos are known for their spicy kick. But don't let their heat deter you; stuffed jalapenos are a delightful balance of heat and flavor. The peppers are carefully deseeded and filled with a creamy mixture of bean dip and chicken spread, creating a flavorful contrast that will leave you craving for more.
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.
