If you love bold flavors and crave that magical sweet-spicy-savory combo, these Honey Chipotle Chicken Stuffed Jalapeño Cornbread Cups are about to become your new favorite party trick. Think of it as the love child of jalapeño poppers, pulled BBQ chicken, and golden cornbread—all baked together in the cutest handheld form. Perfect as a game day snack, potluck appetizer, or even a fun twist on weeknight dinner.
Why I Love This Recipe
It’s everything I want in a bite: gooey cheese, tender chicken, smoky chipotle heat, a drizzle of honey sweetness, and soft cornbread with crispy edges. Each muffin-sized cup is packed with flavor and easy to eat with your hands—no mess, no fuss. Plus, it starts with a boxed cornbread mix, making it as approachable as it is irresistible.
Ingredients
- 1 cup cooked and shredded chicken (leftovers or rotisserie chicken work great)
- 2 tablespoons honey
- 1 tablespoon chipotle peppers in adobo sauce, minced
- 1/4 cup barbecue sauce
- 1/2 cup shredded cheddar cheese
- 6 jalapeños, halved and seeded
- 1 box of cornbread mix
- 1/3 cup milk
- 1 egg
Ingredient Swaps & Notes
- Barbecue Sauce: Go smoky, spicy, or sweet—whatever complements your chipotle.
- Cheese: Try Monterey Jack or pepper jack for extra kick.
- Jalapeños: Milder peppers like banana or mini sweet peppers work if you want less heat.
- Cornbread Mix: Use your favorite brand, or a homemade mix if you prefer.
- Chicken: No chicken? Pulled pork or black beans can easily sub in.
Instructions
- Preheat & Prep:
Preheat your oven to 375°F. Lightly grease a 12-cup muffin tin. - Make the Filling:
In a small bowl, mix together shredded chicken, honey, minced chipotle peppers, BBQ sauce, and cheddar cheese. - Stuff the Jalapeños:
Halve and seed your jalapeños. Fill each half with a generous spoonful of the chicken mixture. - Make the Cornbread Batter:
In a medium bowl, combine cornbread mix, milk, and egg. Stir until just combined—don’t overmix. - Assemble the Cups:
Spoon about 1 tablespoon of cornbread batter into each muffin cup. Nestle a stuffed jalapeño half into each one. Spoon a little more batter on top to just cover the jalapeños. - Bake:
Bake for 15–20 minutes, or until cornbread is golden and set. A toothpick should come out clean (avoid poking the cheesy filling). - Cool & Serve:
Let the cups cool in the pan for 5 minutes before removing. Serve warm for maximum cheesy goodness.
Tips for Success
- Don’t Skip the Grease: These can stick, so be generous with the nonstick spray or use silicone muffin cups.
- Mild vs. Wild: Want to tame the spice? Soak jalapeño halves in water for 15 minutes before stuffing.
- Uniform Size: Try to use jalapeños that are roughly the same size to help them bake evenly.
Serving Suggestions & Pairings
These cornbread cups are a party all on their own, but you can make them shine even brighter with these pairings:
- A cold ranch or cilantro-lime crema dip on the side
- A citrusy slaw to cool things down
- Pair with this Cajun Chicken Sausage Gumbo for a Southern-inspired spread
- Add these Totchos for a loaded game day table
- Sip with a cold lager or a fruity margarita
Storage & Leftover Tips
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Warm them in the oven or air fryer at 350°F for 5–7 minutes to bring back that crisp.
- Freezer-Friendly: Let cool completely, wrap individually, and freeze for up to 1 month. Reheat straight from frozen in the oven.
More Recipes You Will Love
- This Dorito Casserole Is My Favorite Weeknight Dinner Shortcut
- This Cajun Chicken Sausage Gumbo Is My Favorite Bowl of Southern Comfort
- These Totchos Are My Favorite Party Food Hack: Tater Tot Nachos for the Win
- This Baked Brie Appetizer Is My Favorite Effortless Way to Impress Guests
- These Hot Chocolate Cookie Cups Are My Favorite Winter Treat to Share and Savor
Final Thoughts
These Honey Chipotle Chicken Stuffed Jalapeño Cornbread Cups are the perfect storm of sweet, heat, and cheesy comfort. Whether you’re feeding a crowd or just shaking up taco night, this is a recipe worth repeating.
Tried it? Tag me and share your version. And don’t forget to follow along at ChefManiac for more bold bites and flavorful fun!
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