Ingredients
Method
- Preheat your oven to 400°F. Line a large baking sheet with foil or parchment paper and set aside. Slice the jalapeños in half lengthwise and use a small spoon to remove all seeds and white membrane. Arrange them cut-side up on the prepared baking sheet.
- In a large mixing bowl, combine the softened cream cheese, sour cream, garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir until completely smooth and well combined.
- Fold in the shredded chicken, ¾ cup of the shredded cheddar cheese, and the sliced green onions. Mix until everything is evenly incorporated. Taste the filling and adjust seasoning as needed.
- Using a small spoon, generously fill each jalapeño half with the chicken and cream cheese mixture, mounding it slightly. Sprinkle the remaining ¼ cup of shredded cheddar evenly over the tops of all the stuffed peppers. If using bacon, sprinkle the crumbles on top now.
- Bake at 400°F for 18–22 minutes, until the filling is hot and bubbly and the tops are starting to turn golden. For extra color, broil for 2–3 minutes at the end, watching closely to prevent burning.
- Remove from the oven and let cool for 2–3 minutes. Garnish with extra sliced green onions and serve warm.
Nutrition
Notes
Storage: Store leftover stuffed jalapeños in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10 minutes. They can also be frozen after baking for up to 2 months — reheat from frozen at 375°F for 15 minutes.
Lighter swap: To keep things a little lighter and more nutritious, substitute the full-fat cream cheese with ⅓-less-fat cream cheese and swap the sour cream for plain Greek yogurt. The filling will still be wonderfully creamy with a slight protein boost!
Seasoning tip: Always taste your filling before stuffing the peppers and adjust salt and pepper to your preference. If you are watching sodium, reduce the added salt and use a low-sodium rotisserie chicken to keep the dish family friendly for everyone at the table.