Sunday, March 24, 2013
CHICKEN STUFFED CHIPOTLE JALAPENOS
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