A spicy appetizer of jalapeno peppers stuffed with beans, chicken and cheese. Topped with sour cream, this appetizer is unbelievably good!

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Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
11
Yield:
10 to 12 servings
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Ingredients

11
Original recipe yields 11 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C). Lightly grease a cookie sheet.

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  • 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.

Nutrition Facts

109 calories; protein 6.2g 12% DV; carbohydrates 4.5g 2% DV; fat 8.2g 13% DV; cholesterol 21.5mg 7% DV; sodium 344.8mg 14% DV. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/25/2004
This was really easy except for seeding the peppers! My father-in-law the self-proclaimed "ultimate reviewer of mexican and tex-mex" ate almost the whole dish himself. Read More
(23)

Most helpful critical review

Rating: 2 stars
09/01/2015
The chicken spread gave these a very odd flavor. I tried three or four thinking it was a new flavor that I'd like it no. They're different - not in a good way.:( Read More
(1)
10 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
01/25/2004
This was really easy except for seeding the peppers! My father-in-law the self-proclaimed "ultimate reviewer of mexican and tex-mex" ate almost the whole dish himself. Read More
(23)
Rating: 5 stars
01/25/2004
These were wonderful! I added some chopped black olives to ours - just because I had some left over from the other stuff I was cooking. They are spicy but delicious. My very picky husband raved about them! Read More
(11)
Rating: 5 stars
01/10/2006
What a hit!! I was initially a little skeptical about trying these... but I'm glad I did!! Made them for a poker party & my friends loved them. Serve them with tortilla chips they taste just like chicken nachos!!! Read More
(10)
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Rating: 4 stars
01/25/2004
The chicken/bean mixture is very good. Definately use the jalapenos that come in a jar and not fresh. Read More
(9)
Rating: 5 stars
10/22/2009
These were wonderful!!! They tastes just like chicken nachos without the extra calories of the tortilla chip. I will definitely be sharing this recipe with friends and family! Great party appetizer...I'm from Texas where everyone loves NACHOS!! Read More
(6)
Rating: 5 stars
01/06/2015
Just out of curiosity I made these with both fresh and jarred jalapenos and found that both are equally good. Make plenty because these will go quick. The small end of a melon baller makes quick work of removing the seeds and membranes. The sour cream on top is OK but not necessary because it diminishes the spiciness of jalapeno. Read More
(2)
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Rating: 2 stars
09/01/2015
The chicken spread gave these a very odd flavor. I tried three or four thinking it was a new flavor that I'd like it no. They're different - not in a good way.:( Read More
(1)
Rating: 5 stars
01/06/2017
I don't know why people discard the seeds from jalapeno peppers. I use mine and mince them because that's where the heat is. When you remove the seeds you are just using an ordinary pepper. I like some heat in my food. By the time you mix all ingredients the flavors come together with a hint of warmth that barely breaks a sweat. Read More
Rating: 5 stars
01/04/2017