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Stuffed Jalapeno's

Aug 17, 2014

With football season upon us I decided to blog one of my very favorite tailgate foods, stuffed jalapeno's. If you don't enjoy spicy you may want to remove all seeds from the jalapeno's and not use the cayenne pepper.

Each chicken breast should make about 6 peppers


  • 3 chicken breasts

  • 18 Jalapenos (The bigger the better)

  • 1/2 package of Low sodium taco seasoning

  • cayenne pepper (skip this if you don’t like super hot)

  • Olive Oil

  • Salsa Verde (You can use any type of salsa really but the salsa verde is a little sweeter and helps calm the spice)


  • Boil the the chicken (the water should be simmering (just a few bubbles) rather than a full boil.) for 15 to 20 minutes.

  • After Chicken is boiled you’ll want to pull the chicken and add a half package of Low sodium taco seasoning, 4 tablespoons of Olive Oil or so and cayenne pepper to taste. I put this in a ziplock bag and mixed it up and let it marinade for 2 hrs. (This is not necessary if you don’t have 2 hrs)

  • Preheat oven to 375 degrees

  • Cut Jalapeno’s into a boat shape and stuff with chicken and place on a baking sheet.

  • Cook for 10 minutes and remove, put the salsa on top of the pepper and place back in the oven for 2 minutes to warm.

  • Remove after 12 minutes total and let stand.

Serving size: 3 peppers, Calories: 300, Carbs: 3g, Protein: 27g, Fat: 10g

If you add no-fat refried beans to this you can get more carbs.


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