Goat Cheese & Chicken Jalepeno Poppers
Recipe: #21064
September 23, 2015
Categories: Snacks, Appetizers, Brunch, Christmas, Game/Sports Day, New Years Oven Bake, Gluten-Free, Low Carbohydrate, No Eggs, Hot Peppers, Spicy, more
"Jalapeno poppers done right are not super hot and just have a little bit of a bite, they are great finger food for a football game or a gathering of sort. These ones are baked, and lower in calories and fat than the fried. The chicken and goat cheese mixture can be prepared a day or so in advance, then placed covered in a bowl and then refrigerated overnight."
Original is 20 servings
Ingredients
Nutritional
- Serving Size: 1 (107.7 g)
- Calories 64.1
- Total Fat - 2.5 g
- Saturated Fat - 1.4 g
- Cholesterol - 21.7 mg
- Sodium - 89.3 mg
- Total Carbohydrate - 6.1 g
- Dietary Fiber - 2.5 g
- Sugars - 3.8 g
- Protein - 5 g
- Calcium - 114.1 mg
- Iron - 0.4 mg
- Vitamin C - 107 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Place the minced chicken into a bowl, add the chevre, swiss cheese, pepper, garlic and parsley to the bowl and mix well. Season with salt.
Step 2
Slice the cap off the top of the jalapeno, core it and scrape the membrane out.
Step 3
Rinse the jalapeno out to get rid of the remaining membrane or seeds, holding it up to the light to get every last piece in the tip of the jalapeno. FOR BOATS: slice the Jalapeno in half lengthwise. FOR WHOLE JALAPENOS: find a way to stand the filled jalapeno while it is baking. I have a stand that holds them upright.
Step 4
Bake at 350 degrees until the peppers are cooked, and the cheese is melted with a light baked cheese crust, 15-20 minutes.
Tips
No special items needed.
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