Easy Chicken Stuffed Jalapenos
Spicy jalapeno halves are packed with creamy chicken-cheddar filling and baked until golden and bubbly. A quick party bite with big flavor.
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Servings:
Ingredients
Main Ingredients
- 12 whole jalapenos halved lengthwise and seeded
- 2.25 cup shredded cooked chicken
- 9 oz cream cheese softened
- 1 cup sharp cheddar cheese shredded
- 2 tbsp sour cream
- 3 tbsp green onion finely chopped
- 1 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp smoked paprika
- 0.75 tsp kosher salt or to taste
- 0.25 tsp black pepper
- 1 tbsp lime juice fresh
- 3 tbsp fresh cilantro chopped, plus more for garnish
- 4 slice bacon cooked and crumbled, divided
- 0.25 cup panko breadcrumbs for crunchy topping
- 1 tsp olive oil to toss with panko
Instructions
Preparation Steps
- Heat oven to 400°F. Line a large baking sheet with foil and set a rack on top.
- Halve the jalapenos lengthwise and scoop out seeds and membranes. Wear gloves if needed.
- Stir cream cheese, sour cream, cheddar, chicken, green onion, garlic powder, onion powder, smoked paprika, salt, pepper, lime juice, and cilantro in a bowl until smooth.
- Fold in half of the crumbled bacon. Adjust seasoning to taste.
- Fill each jalapeno half with a heaping spoonful of the chicken mixture and place on the rack.
- Toss panko with olive oil. Sprinkle over the stuffed jalapenos, then top with remaining bacon.
- Bake until the tops are golden and jalapenos are tender, 16 to 18 minutes. Rest 5 minutes.
- Garnish with extra cilantro and serve warm with lime wedges if you like.
Notes
Variation: Wrap each stuffed jalapeno with a half strip of bacon instead of using crumbles, and bake 3–5 minutes longer. Air fryer option: cook at 375°F for 8–10 minutes. Leftovers keep 3 days refrigerated; reheat at 350°F until hot.
This recipe is an original creation inspired by classic Easy Chicken Stuffed Jalapenos flavors. All ingredient ratios and instructions are independently developed.