Chicken stuffed jalapeños are the ultimate party snack—spicy, cheesy, and loaded with flavor.
They’re quick to prepare and always disappear fast when served warm out of the oven.
Why You’ll Love This Recipe
These stuffed jalapeños combine tender chicken, creamy cheese, and bold spices.
They’re baked, not fried, making them lighter while still satisfying.
Perfect for game nights, potlucks, or as a festive appetizer.
What You’ll Need (Ingredient Highlights)
Jalapeños – halved and seeded, they create the perfect vessel.
Cooked chicken – shredded for a hearty filling.
Cream cheese – gives the filling its creamy base.
Cheddar cheese – adds sharp, melty goodness.
Salsa – adds tang and depth.
Cumin and chili powder – for warmth and spice.
Pro Tips Before You Start
Wear gloves when handling jalapeños to avoid irritation.
For a milder version, remove all seeds and membranes.
Mix the filling until smooth before adding chicken for even texture.
How to Make Chicken Stuffed Jalapenos
Step 1 – Preheat the oven
Heat oven to 400°F (200°C). Line a baking sheet with foil.
Step 2 – Prep the jalapeños
Slice in half lengthwise. Remove seeds and membranes.
Step 3 – Make the filling
Mix cream cheese, cheddar, salsa, cumin, chili powder, and salt until smooth.
Fold in shredded chicken.
Step 4 – Fill the jalapeños
Spoon filling into each half, about 1 teaspoon each.
Step 5 – Bake
Arrange on baking sheet. Bake 20 minutes until cheese is melted and peppers are tender.
Step 6 – Serve
Cool slightly, then serve warm.
What to Serve Them With
Pair with sour cream or ranch dip.
Serve alongside nachos, sliders, or wings for a party spread.
Fresh guacamole balances the heat perfectly.
Variations / Substitutions
Swap cheddar for pepper jack or mozzarella.
Use turkey, pulled pork, or even black beans instead of chicken.
Add crispy bacon bits to the filling for extra flavor.
Storage & Leftovers
Store cooled leftovers in an airtight container for 3 days in the fridge.
Reheat in the oven at 350°F until warmed through.
Freeze unbaked stuffed jalapeños, then bake from frozen with 5 extra minutes.
FAQs
Can I make these ahead of time?
Yes, assemble and refrigerate up to 24 hours before baking.
Are they very spicy?
Removing seeds and membranes reduces heat significantly.
Can I grill them instead of baking?
Yes, cook over medium heat until cheese is melted and peppers are tender.
What’s the best cheese for this recipe?
Cheddar is classic, but Monterey Jack or pepper jack work well too.
Can I make them vegetarian?
Yes, replace chicken with black beans or extra cheese.
How do I keep them from getting soggy?
Bake on a lined sheet without crowding so they roast evenly.
Final Thoughts
These chicken stuffed jalapeños are the kind of snack everyone reaches for first.
They’re spicy, cheesy, and endlessly adaptable, making them a go-to appetizer for any gathering.
Chicken Stuffed Jalapenos
Ingredients
Method
- Preheat oven to 400°F (200°C). Line baking sheet with foil.
- Slice jalapeños lengthwise, remove seeds and membranes.
- Mix cream cheese, cheddar, salsa, cumin, chili powder, and salt until smooth. Fold in chicken.
- Fill each jalapeño half with about 1 teaspoon of mixture.
- Bake 20 minutes, until cheese melts and peppers are tender.
- Cool slightly before serving. Serve warm.
- See full steps with tips & photos → https://theboatshedcafe.com/chicken-stuffed-jalapenos/
Notes
- For less heat, use mini sweet peppers instead of jalapeños.
- You can prepare them ahead and refrigerate before baking.
- Great with ranch or sour cream for dipping.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.