These Chicken Stuffed Jalapeños might be the best thing I’ve posted so far… seriously! They are paleo and Whole 30 approved. The most difficult thing about these is seeding the jalapeños prior to stuffing. Once that is done, they are super easy!
If you’re unsure about how to make shredded chicken, refer to my Instant Pot Shredded Chicken Recipe. [If you don’t have an Instant Pot, try making chicken in the slow cooker – 2/3 hours on high or 3/4 hours on low]
We ate these Chicken Stuffed Jalapeños for dinner with a salad but they can definitely be served as an appetizer too. Two people can finish this entire recipe (it would be 10 jalapeños per person with two people). If you’re making this recipe for a large group, consider doubling or tripling! Cheers!
Chicken Stuffed Jalapeños - whole 30, paleo friendly, dairy free & gluten free!
- 10 jalapeños, cut in half & seeded
- 1/2 yellow onion, diced
- 1 tsp avocado oil
- 1 egg
- 1 tbsp almond flour
- 1 cup shredded chicken
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- salt and pepper, to taste
- lime & parsley [optional garnish]
Preheat oven to 425 degrees F. Begin prepping jalapeños. Add oil to saute pan. Once oil is hot, add onion and cook 10 minutes
While onions are cooking, in a separate bowl, combine egg and almond flour
When onions are done, add chicken and spices to the saute pan and mix well. Cook 2 minutes. Remove from heat.
Add saute pan mixture to the bowl with egg and almond flour. Mix well. Begin stuffing jalapeños. [Note: I've found picking up the jalapeño and using a spoon is the best method to stuff]
Cook for 20-25 minutes or until chicken starts to brown. Serve with fresh lime wedges and fresh parsley - Enjoy!
First, note how hot your jalapeños are - spicy or mild? Knowing that, if you like spice, leave some seeds in the peppers for a spicier dish.
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