Stuffed Jalapenos w/ Chipotle Ranch Dipping Sauce

Karen Murray

By
@karenlm22

This is one of my family's favorite appetizers. Everywhere I take them, they always dissappear quickly!


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Comments:

Serves:

4 - 6, multiply as needed

Prep:

30 Min

Cook:

30 Min

Ingredients

1 c
sour cream
2 Tbsp
ranch dressing mix
2 tsp
chipotle chili powder
12
medium jalapeno peppers
1 lb
boneless, skinless chicken breast
1/2 c
monterey jack cheese, shredded
1 lb
hickory smoked bacon
12
toothpicks

Directions Step-By-Step

1
Preheat oven to 375 degrees (F).
2
For the dipping sauce, stir together first 3 ingredients. Cover and refrigerate to blend flavors.
3
Cut the stems off jalapenos and, using an old-fashioned vegetable peeler, clean out each one, being sure to remove all seeds and pith. Set aside.
4
With a very sharp knife, chop up the chicken very finely and place in a mixing bowl. Add the jack cheese and stir to combine. Stir in salt and pepper to taste.
5
Stuff each hollowed pepper with the chicken/cheese mixture to the top of the pepper. Wrap each stuffed pepper with a strip of bacon and secure with a toothpick.
6
Place peppers upright on a pepper roasting rack and bake until the bacon is crispy and the stuffing reaches a temperature of 170, about 30 minutes. (If you don't have a pepper rack, be sure to wind part of the bacon strip over the opening of the pepper so all the cheese won't ooze while they are cooking.)
7
Pat excess bacon grease, if necessary, and serve with dipping sauce.

About this Recipe