Chicken Stuffed Jalapenos made with shredded chicken, cream cheese, cheddar, cumin, salsa, and a hint of chili—spicy, cheesy perfection.

I have to tell you—these Chicken Stuffed Jalapenos weren’t part of any grand recipe plan. They were more like a “panic snack.” You know those nights when you’ve got people coming over in 30 minutes, the fridge is a little sad-looking, and you’re debating just ordering pizza again? Yeah… that was me.

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

I spotted a bag of jalapeños I bought thinking I’d make salsa (never happened), half a block of cream cheese from last week’s bagel phase, and some leftover shredded chicken from Sunday dinner. Oh, and cheese—always cheese. Ten minutes later, my kitchen smelled like the appetizer table at a Tex-Mex restaurant, and I was wondering why I don’t make these every single week.

Funny thing is, they’re not even “my” recipe. My aunt from San Antonio used to make something similar for family barbecues, except hers were wrapped in bacon and cooked on the grill while my cousins and I tried to sneak bites before the adults got them. I guess these are my slightly lazier, oven-baked, weeknight-friendly version. And honestly? I’m not sorry.

Here’s a quick peek at what’s inside:

Why You’ll Love This Chicken Stuffed Jalapenos Recipe?

Let’s be real—there’s something about a stuffed jalapeño that makes people lose their minds. They’re small enough to feel like a snack but tasty enough to steal the spotlight from the main dish. These are creamy, cheesy, just the right amount of spicy, and loaded with flavor thanks to cumin and salsa. They work whether you’re doing game night, backyard BBQ, or just craving something that feels indulgent without a ton of work.

Plus—and here’s the dangerous part—you can eat four without really noticing. They vanish off the plate faster than the ice in your margarita glass.

Ingredient Notes:

Here’s the lineup, and yes, every single one pulls its weight:

Jalapeños – Fresh, medium-sized, and halved. Remove the seeds unless you really like living dangerously.
Shredded chicken – Rotisserie chicken is the shortcut hero here. Leftovers? Even better.
Cream cheese – The glue that holds the filling together and makes it melt-in-your-mouth creamy.
Shredded cheese – Cheddar’s my go-to, but pepper jack if you want extra kick.
Salsa – Adds moisture, tang, and a little zing.
Ground cumin – That warm, earthy note that makes the whole thing taste like it’s been slow-cooked all day.
Salt – Simple, but necessary.
Chili powder – Totally optional, but I like to sneak it in for a slow-building heat.

How To Make Chicken Stuffed Jalapenos?

Step 1: Prep the peppers
Preheat the oven to 400°F. Line a baking sheet with foil because cleaning melted cheese off bare metal is a punishment nobody deserves. Halve the jalapeños lengthwise and scoop out seeds and membranes (unless you want extra heat).

Step 2: Make the filling
In a medium bowl, mix cream cheese, shredded cheese, salsa, cumin, salt, and chili powder. Once that’s smooth, stir in the chicken. Try not to eat the filling with a spoon—tempting, I know.

Step 3: Stuff them up
Fill each jalapeño half with about a teaspoon of the mixture. You can overfill them if you want the cheese to bubble over like a little lava flow—it’s messy but delicious.

Step 4: Bake
Arrange them on the baking sheet and pop them in the oven for about 20 minutes. They’re ready when the cheese is melted and the jalapeños are tender but not mushy.

Step 5: Serve immediately
Let them cool for a couple of minutes unless you enjoy burning the roof of your mouth. Then serve and watch them disappear in record time.

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Storage Options:

If, and this is a big if, you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat them in the oven to keep the peppers from going limp. You can freeze them before baking—just add a few extra minutes when cooking from frozen.

Variations and Substitutions:

The beauty of Chicken Stuffed Jalapenos is they’re a choose-your-own-adventure situation:

Swap chicken for crumbled sausage or chopped bacon for a different vibe.
Add chopped scallions, cilantro, or even corn to the filling.
Swap cheddar for mozzarella if you want gooey instead of sharp, or pepper jack for more heat.
Use mini sweet peppers for a no-heat version that kids can eat too.

What to Serve with Chicken Stuffed Jalapenos?

Honestly? These can stand on their own. But if you want to build a spread:

Guacamole or sour cream for dipping.
Chips and salsa for a simple sidekick.
Margaritas. Always margaritas.

Frequently Asked Questions:

Are they super spicy?
Not unless you leave the seeds in. Removing them takes away most of the heat.

Can I make them ahead of time?
Yep—stuff them, refrigerate, then bake when you’re ready.

Do they work in an air fryer?
Yes, and they get a little crispier that way. Just lower the time to about 10-12 minutes.

These Chicken Stuffed Jalapenos aren’t just a recipe—they’re a crowd-pleasing, fridge-clearing, memory-making kind of snack. They remind me of family barbecues, late-night hangouts, and that beautiful moment when someone says, “Hey, what’s in these?” with their mouth full.

And honestly? I think you need to try them… preferably today.

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Keep the Flavor Coming – Try These:

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