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Chipotle Stuffed Jalapenos

Chipotle Stuffed Jalapenos

Course Appetizer, Side Dish
Cuisine Mexican, Tex Mex
Prep Time 20 minutes
Servings 32 pieces
Author Sarah - Flour & Spice


  • 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


  1. Preheat your oven to 375 degrees F. Line two baking sheets with parchment paper.

  2. Puree the chipotle peppers, mayo and cream cheese and transfer to a clean bowl.

  3. Add the chicken, corn, and scallions, mix well. 

  4. Stuff each jalapeno making sure you pack it in

  5. Mix the melted butter and breadcrumbs in  a plate.

  6. Top the jalapenos by inverting each onto the plate so that the breadcrumbs stick. 

  7. Place each jalapeno onto the baking tray about an inch apart from each other. 

  8. 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.

Recipe Notes

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!