I had you at Chipotle? Or did I have you at Jalapenos? What if I said you can prep these Chipotle Stuffed Jalapenos a day before a party and just bake it off to crispy golden deliciousness right in time for your guests to ooh and aah? Sold? Please say yes 🙂
Friends, I have had parties on the brain recently. Lunches, dinners, teas, open houses, all of it. So many of you have asked me questions about entertaining resulting in a bit of an epiphany. Many of the things that I do naturally because of the amazing women in my life I take for granted. Especially in the entertaining/hosting department.
We often do that in one regard or another don’t we? It’s like we are all walking around with a unconscious arsenal of information. It is stuff we learnt from mothers, grandmothers and aunties never stopping to think what a treasure that is. Well I have been appreciating it, thinking about it and am getting ready to share something special soon.
Want to know what it is? My lovely friend Tea for Turmeric and I are ALMOST ready for the big reveal. Get on my email list so you don’t miss out! Also – spoiler alert – we may be sharing a super useful freebie in the near future. Shhhh 😉Jump to the Chipotle Stuffed Jalapenos Recipe
Guys I AM SO EXCITED and now I just feel like making a huge platter of these Chipotle Stuffed Jalapenos and handing them out. However, there is that slight problem of not being able to teleport food through blogs! Until someone solves for that let’s break this recipe down.
How to make Chipotle Stuffed Jalapenos
All you need to do to make these Chipotle Stuffed Jalapenos is whizz 1-2 chipotle peppers in a blender with the mayo and cream cheese. Fold in corn, scallions and boiled chopped chicken. Now just stuff halved hollowed jalapenos and top with golden breadcrumbs. It’s so easy to put together and one of those good for the soul spicy apps that your friends will adore!
Some of you may wonder what Chipotle Peppers are. They are a Mexican dried pepper and we usually get them canned in this smoky, spicy, slightly sweet Adobo sauce. They are a big ol punch of flavour which is why even for a spice lover like me two is plenty. Because the sauce is seasoned, you don’t need additional seasoning – such a bonus right?
What can I substitute for the Chipotle Peppers?
If you don’t have chipotle peppers simply add your favourite hot sauce – the Mexican ones would work best, but taste and season as you please! Hot sauces are runnier though so please omit or reduce the mayo!
If you make these do share your feedback, rate the recipe below or tag me on Instagram @flourandspiceblog so I can see your creations!
- 16 Jalapenos, halved and deseeded
- 8 oz cream cheese
- 3 tbsp mayo
- 1-2 chipotle chillies in adobo sauce
- 1 chicken breast (approx 3/4 lb), boiled and cut into small dice
- 1/3 cup chopped scallions (green parts)
- 1/2 cup corn kernels (frozen or canned)
- 3/4 cup breadcrumbs (panko preferred)
- 3 tbsp melted butter
Preheat your oven to 375 degrees F. Line two baking sheets with parchment paper.
Puree the chipotle peppers, mayo and cream cheese and transfer to a clean bowl.
Add the chicken, corn, and scallions, mix well.
Stuff each jalapeno making sure you pack it in
Mix the melted butter and breadcrumbs in a plate.
Top the jalapenos by inverting each onto the plate so that the breadcrumbs stick.
Place each jalapeno onto the baking tray about an inch apart from each other.
Bake for 18-22 minutes (depending on the thickness of the peppers) until the jalapenos change color to a deeper green and look cooked through. Serve after 2-3 minutes.
Chipotle peppers pack a punch. I like 2 in this, but if you like a milder stuffing then go for one!
Substitutes: You can easily sub canned drained black beans for the chicken! Add 1 cup and stir!
Like’em? Then don’t leave’em! Pin for later right here!
Want more spicy cheesy things? Try my Jalapeno Popper Samosas !