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I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.

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Sunday, March 24, 2013


Now don't be scared...these jalapenos have some fire in them, yes sir-e they surely do but not to the point of blistering your tongue. They're just kind of like the hot pop-rocks that explode in your mouth and leave a tingling sensation.
But I can personally guarantee all of you jalapeno fans that these beauties deliver not only in some semi-mild-hot taste bud explosion but in a rush of savoriness...yes savoriness...say that twice.
 If you get the munchies then these here stuffed jalapenos should fill your bill. I had a 24-Hour Layered Salad chilling in the fridge and it paired beautifully along side of the peppers. Took some of the heat off so to speak.
8 big old jalapeno peppers
1/2 cup finely chopped rotisserie chicken
4 ozs. softened cream cheese (you can use low-fat)
2 Tbsp. chopped fresh cilantro (I love that stuff)
1 to 2 tsp. chopped chipotle peppers in adobo sauce (yeah baby you get some heat there too)

Preheat oven to 400 degrees. Heat a large skillet over medium-high heat and coat pan with butter or olive oil cooking spray. Place the peppers in the pan and cook about 8 minutes, shaking the pan now and then, until charred nicely. Cool for a few while you prepare the chicken-chipotle mixture.
Combine the chicken with the cream cheese, cilantro and chipotle peppers.
Slice the jalapenos into, remove the membranes and seeds.
Fill the peppers with this mixture and place on a baking sheet. Bake for 8 minutes, or just until cheese is lightly browned.
Serves 6 to 8 people
 "I never met a jalapeno pepper I didn't like."~Adele Forbes