Stuffed Jalapenos

These stuffed jalapenos are that much better with our La Fiesta Bean Dip.

Ingredients

  • 24 oz. Whole jalapeño peppers, drained, halved, seeded
  • 9 oz. Robert Rothschild Farm La Fiesta Bean Dip
  • 4 1/4 oz. Chicken spread
  • 1 cup Cheddar cheese, shredded
  • 1/2 cup Sour cream
  • Directions
    1. Preheat oven to 300 degrees F. Lightly grease a cookie sheet.
    2. Drain, halve, seed and rinse jalapeño peppers. Drain the jalapeño peppers on paper towels again. Be very careful when handling the jalapeño peppers as your hands might start to burn from the peppers, use plastic gloves if possible.
    3. In a small bowl, stir together La Fiesta Bean Dip and chicken spread. Stuff the peppers with this mixture, and sprinkle the stuffed jalapeños with cheese.
    4. Arrange the peppers on the prepared cookie sheet. Bake 5-10 minutes until the cheese is bubbly.
    5. Top the stuffed jalapeños with sour cream immediately before serving.

Products used in this recipe

La Fiesta Bean DIp
La Fiesta Bean Dip
$8.99
   

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