Paula Deens Chicken Quesadilla Stuffed Jalapenos Recipes

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PAULA DEEN'S CHICKEN QUESADILLA STUFFED JALAPENOS



Paula Deen's Chicken Quesadilla Stuffed Jalapenos image

This is from Paula Deen's magazine. Great appetizers. The jalapeños can be stuffed up to 2 days ahead, covered and refrigerated.

Provided by mary winecoff

Categories     Chicken

Time 30m

Yield 40 serving(s)

Number Of Ingredients 8

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

Steps:

  • Preheat oven to 400 degrees.
  • Lightly grease baking sheets.
  • Cut jalapeños in half lengthwise.
  • Remove and discard seeds and membranes; Set aside.
  • In a medium bowl, combine chicken and remaining ingredients.
  • Spoon mixture evenly into jalapeños.
  • Place on baking sheets.
  • Bake 20 minutes.

Nutrition Facts : Calories 30.4, Fat 1.9, SaturatedFat 1, Cholesterol 9.3, Sodium 50.1, Carbohydrate 0.7, Fiber 0.2, Sugar 0.4, Protein 2.6

PAULA DEEN'S BACON WRAPPED STUFFED JALAPENOS



Paula Deen's Bacon Wrapped Stuffed Jalapenos image

A Paula Deen recipe posted for safekeeping. Peppers can be stuffed up to one day ahead. Store, covered, in the refrigerator. Bake just before serving. After Chef Jean's review I have made and revised this.

Provided by WiGal

Categories     < 60 Mins

Time 35m

Yield 16 serving(s)

Number Of Ingredients 8

16 fresh jalapeno peppers
2/3 cup black beans, drained and rinsed
1/2 cup frozen corn, thawed
1/2 cup cheddar cheese, shredded
1/3 cup cream cheese, softened
1 1/4 teaspoons chili powder
1/2 teaspoon cumin
8 slices bacon, cut in half (optional)

Steps:

  • Preheat oven to 425 degrees.
  • She says line a rimmed baking sheet with parchment paper. But I would set them on a baking rack in the rimmed baking sheet to get them out of the grease although they are harder to get out that way.
  • Cut a lengthwise slit down center of each pepper.
  • Cut a crosswise slit at top of each pepper to form a T.
  • Carefully remove seeds from inside of peppers, leaving peppers intact.
  • In a large bowl, combine black beans, corn, both cheeses, chili powder, and cumin.
  • Spoon about 1 1/2 tablespoons bean mixture evenly into each jalapeno.
  • Fold bacon half slice around each jalapeno.
  • Secure with wooden picks, if needed.
  • Bake for 15 minutes or until bacon is cooked through.
  • Serve immediately.

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