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Ingredients
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2 (12 ounce) jars whole jalapeno peppers - drained, halved and seeded
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1 (9 ounce) can bean dip
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1 (4.25 ounce) can chicken spread
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1 cup shredded Cheddar cheese
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½ cup sour cream
Directions
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Preheat oven to 300 degrees F (150 degrees C). Lightly grease a cookie sheet.
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Drain, halve, seed, and rinse jalapeno peppers. Drain the jalapeno peppers on paper towels again. Be very careful when handling the jalapeno peppers as your hands might start to burn from the peppers, use plastic gloves if possible.
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In a small bowl, stir together bean dip and chicken spread. Stuff the peppers with this mixture, and sprinkle the stuffed jalapenos with cheese. Arrange the peppers on the prepared cookie sheet.
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Bake 5 to 10 minutes until the cheese is bubbly. Top the stuffed jalapenos with sour cream immediately before serving.
Nutrition Facts (per serving)
109 | Calories |
8g | Fat |
5g | Carbs |
6g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 11 | |
Calories 109 | |
% Daily Value * | |
Total Fat 8g | 11% |
Saturated Fat 4g | 20% |
Cholesterol 22mg | 7% |
Sodium 345mg | 15% |
Total Carbohydrate 5g | 2% |
Dietary Fiber 1g | 3% |
Total Sugars 0g | |
Protein 6g | 12% |
Vitamin C 1mg | 1% |
Calcium 89mg | 7% |
Iron 1mg | 3% |
Potassium 47mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.