Mushroom and Pork Skillet Recipe
◷ 55 min
Appetizer
Tikka Chicken-Stuffed Jalapenos
These spicy jalapenos are packed with flavorful, tender tikka chicken for a delicious twist on a classic appetizer. Perfect for sharing at parties or enjoying as a tasty snack anytime!
◷
1 hr 10 min
Total Time
♜
4
Servings
▥
Hard
Difficulty
Ingredients
4
servings
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Instructions
1
Step 1
Start by mixing the yogurt, garam masala, chicken masala, coriander, ginger-garlic paste, chili powder, turmeric, and salt in a bowl. Set that aside for now. Next, cut the chicken breasts into small strips—just the right size to fit on your halved jalapenos—and toss them into the marinade. Give everything a good mix, cover it, and pop it in the fridge for at least 30 minutes. The longer it marinates, the more flavorful your chicken will be.
2
Step 2
While the chicken is soaking up those spices, preheat your oven to 425°F (220°C). Set a cooling rack on top of a baking sheet—that way, the heat can circulate and everything cooks evenly. Grab your jalapenos and snap off the stems by holding each pepper and pulling the stem off sideways. Slice them in half lengthwise, then use a teaspoon to scrape out all the seeds and ribs, but try to leave the white stem part intact to hold everything together.
3
Step 3
Now for the fun part: spoon some cream cheese into each jalapeno half—use as much or as little as you like. Top that with a strip of the marinated chicken, then wrap each one with a slice of bacon. Place them all on the rack-lined baking sheet. Pop them in the oven and bake for about 40 minutes, or until the bacon is nice and crispy. Let them cool a bit before digging in!
Why You’ll Love This Recipe
This dish combines bold Indian flavors with a spicy kick from jalapenos. It’s a fun twist on classic stuffed peppers that’s perfect for parties or a flavorful snack. The creamy filling balances heat and richness beautifully.
Serving Suggestions
Serve these with a cool yogurt or mint chutney to balance the spices. They also pair well with a fresh salad or naan bread for a more filling meal. A squeeze of lime adds a nice tangy finish.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the peppers from getting soggy. For longer storage, freeze before baking and cook from frozen.
