Paula Deen's Chicken Quesadilla Stuffed Jalapenos |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 40 |
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This is from Paula Deen's magazine. Great appetizers. The jalapeños can be stuffed up to 2 days ahead, covered and refrigerated. Ingredients:
20 medium fresh jalapenos |
2 cups cooked chicken, chopped |
1 cup monterey jack and cheddar cheese blend, shredded |
1/2 cup rotel tomatoes, drained |
1/2 cup sour cream |
1/2 teaspoon ground cumin |
1/2 teaspoon chili powder |
1/4 teaspoon salt |
Directions:
1. Preheat oven to 400 degrees.
2. Lightly grease baking sheets.
3. Cut jalapeños in half lengthwise.
4. Remove and discard seeds and membranes; Set aside.
5. In a medium bowl, combine chicken and remaining ingredients.
6. Spoon mixture evenly into jalapeños.
7. Place on baking sheets.
8. Bake 20 minutes.
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