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Stuffed Chicken Pimento Cheese Jalapeños with a “chickeny” yogurt crema

Stuffed Chicken Pimento Cheese Jalapeños

Delight your taste buds with our Stuffed Chicken Pimento Cheese Jalapeños, a mouthwatering appetizer featuring tender, poached chicken breast and a creamy blend of pimento cheese, cheddar, and zesty spices. Each large, oven-roasted jalapeño half is generously filled with this savory mixture, creating a tempting balance of heat and flavor. Served alongside a tangy, “chickeny” yogurt crema infused with lime juice and fresh cilantro, this appetizer offers a refreshing complement to the enticingly spicy jalapeños. Experience this explosion of flavors and textures,  perfect for kick-starting any memorable meal.

Made with

  • True Foundations® Chicken Liquid Stock Concentrate
  • Custom Culinary® Gold Label Savory Roasted® Chicken Base

Alternative products

Chef's Tip

You can even drizzle the Custom Culinary® True Foundations™ Liquid Chicken Stock Concentrate over the plate as a garnish, like a balsamic drizzle.

This recipe was developed in partnership with Flavor & the Menu + Summit F&B, as part of their Kitchen Collaborative series by Chef “Jay Z” Ziobrowski, CEC; Morrison Healthcare Corporate R&D Chef.

What You'll Need

Yield: 12 "bites / halves

1 qt       water
1 tbsp   Custom Culinary® Gold Label Savory Roasted® Chicken Base
5 oz      boneless skinless chicken breast
6 ea      large jalapeños, cut in half lengthwise, seeded
1 c        cream cheese, room temperature
2 tbsp   drained diced canned pimientos
6 oz      cheddar cheese, shredded
3/4 tsp  Custom Culinary® True Foundations™ Liquid Chicken Stock Concentrate 
¼ tsp    ground black pepper
1 tbsp   lemon juice
½ tsp    sriracha hot chili sauce
6 tbsp   Greek yogurt
1 tsp     lime juice
2 tsp     chopped fresh cilantro

Preparation

  1. Preheat oven to 400°F.
  2. Bring 1 qt water to a boil in a sauce pot in the Custom Culinary° Chicken Base. Reduce to a simmer and poach the chicken for 10-12 minutes until it reaches an internal temperature of 165°F.  Remove chicken from poaching liquid and let cool. Once cool, shred the chicken and set aside.
  3. Roast cleaned jalapeño halves for 10 minutes on a lined sheet tray.  Set aside and let them cool.
  4. In a mixer with the paddle attachment, combine the cream cheese, diced pimientos, cheddar, ¼ tsp of the Custom Culinary® Stock Concentrate, pepper, lemon juice, and sriracha. Mix on medium-high speed for 2-3 minutes until the mixture is smooth and light red. Fold the shredded chicken into the pimiento cheese mixture and incorporate it well.
  5. Combine the yogurt, lime juice, remaining ½ tsp Custom Culinary® Stock Concentrate, and 1 tsp cilantro in a small bowl.  Incorporate well.
  6. Pipe or spoon 1 oz of chicken-pimiento cheese mixture into each jalapeño half.
  7. Place the stuffed jalapeños onto a lined sheet tray and roast for 10-12 minutes at 400°F.
  8. Plate the stuffed chicken-pimiento cheese jalapeños and serve with the “chickeny” yogurt crema. Garnish with the remaining 1 tsp of cilantro.