Cheese and Jalapeno-Stuffed Chicken Thighs Cheese and Jalapeno-Stuffed Chicken Thighs

Cheese and Jalapeno-Stuffed Chicken Thighs IMAGE Image by: Cheese and Jalapeno-Stuffed Chicken Thighs IMAGE Author: Canadian Living

These cheesy chicken thighs taste like jalapeño poppers and are the perfect fit for a family-friendly meal. Serve with steamed broccoli or a green salad.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: September 2014


  • 1 cup shredded old Cheddar cheese
  • 1/3 cup cream cheese softened
  • 2 tablespoons minced pickled jalapeño peppers
  • 8 boneless skinless chicken thighs (about 600 g total)
  • 1 cup panko bread crumbs


In small bowl, combine Cheddar cheese, cream cheese and jalapeños; set aside.

Between waxed paper, pound chicken thighs to 1/4-inch (5 mm) thickness. Drop cheese mixture by scant tablespoonful onto centre of each thigh. Roll up, tucking in sides, and secure each with 2 toothpicks. (Make-ahead: Refrigerate in airtight container for up to 24 hours.) Brush chicken all over with 1 tbsp olive oil. Add panko to small bowl; press all sides of chicken firmly into panko to coat. Place, seam side down, on parchment paper–lined rimmed baking sheet. Bake in 450F (230C) oven until golden and instant-read thermometer inserted into centre of thighs reads 160F (71C), 20 to 25 minutes.

Nutritional facts Per serving: about

  • Fibre trace
  • Sodium 409 mg
  • Sugars 7 g
  • Protein 37 g
  • Calories 424.0
  • Total fat 27 g
  • Potassium 412 mg
  • Cholesterol 175 mg
  • Saturated fat 12 g
  • Total carbohydrate 6 g


  • Iron 14.0
  • Folate 8.0
  • Calcium 22.0
  • Vitamin A 19.0
  • Vitamin C 18.0
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Cheese and Jalapeno-Stuffed Chicken Thighs