20 medium fresh jalapenos
2 cups chopped cooked chicken
1 cup shredded cheddar and jack cheese blend
1/2 cup mild Rotel tomatoes, drained
1/2 cup sour cream
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/4 tsp. salt
Preheat oven to 400 degrees. Lightly grease baking sheets. Cut jalapenos in half lengthwise. Remove and discard seeds and membranes. Set aside. In a medium bowl, combine chicken and remaining ingredients. Spoon mixture evenly into jalapenos; place on prepared baking sheets. Bake 20 minutes. Serve immediately. Jalapenos can be stuffed up to two days ahead, covered and refrigerated. Bake as directed.
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