Cheesy Jalapeño and Chicken Stuffed Bread

Making snacks and tea items seem like a normal for me these days. I am always looking for something new, or original. This cheesy jalapeño and chicken stuffed bread was a huge hit. Perfect for a snack, lunch or even for a tea menu. It was so rich, flavourful with a brilliant kick to it. I added less jalapeños because my kids were going to eat it, so I had to make something suitable for them, but you can always add more spice if you want. 

Preparation Time 20 minutes 

Cook Time 20 minutes 

Rise Time 2 hours 

Serves 6 

Ingredients 

Dough 

1/3 cup warm water 

1/3 cup warm milk 

2 1/2 tablespoons olive oil 

2 1/4 cups/ 275 grams flour 

1 1/4 teaspoons yeast 

1 teaspoon sugar 

1/2 teaspoon salt 

Chicken Filling 

1 1/2 tablespoons butter 

250 grams chicken breasts- cubed 

1 1/2 teaspoons black pepper 

1 teaspoon cumin powder 

1 tablespoon cajun seasoning

1 teaspoon tomato paste 

1/3 cup heavy cream

3 tablespoons milk 

Salt- to taste 

1 chicken stock cube 

1 tablespoon paprika

1/2 teaspoon chilli flakes 

1 teaspoon oregano 

1 small onion- chopped 

1 green pepper- chopped 

1/2 cup sweetcorn  

1 pickled jalapeno- chopped 

2 cups cheese- shredded 

https://www.youtube.com/watch?v=CXrEARx2gAI

Instructions 

1. In a large bowl, combine the warm water, warm milk, yeast and sugar. Mix well and set it aside to bloom for 10 minutes. 

2. Add the flour and salt. Mix it in until a rough dough forms then knead it on a medium speed for 5-10 minutes until a smooth dough forms.

3. Place the dough in a greased bowl. Cover with a tea towel and keep in a warm place for 1 1/2-2 hours until doubled in size. 

4. Prepare the filling: melt the butter and sauté the onions for 2-3 minutes over a low heat. Add the vegetables and chicken. You can also add the cumin, black pepper, cajun seasoning, paprika, salt, chilli flakes, oregano now. 

5. Mix in the green pepper, sweetcorn and jalapeños. Add the chicken stock cube, tomato paste and splash of water. Cover and cook over a low heat for 5 minutes until the vegetables are cooked through. 

6. Mix in the cream and milk, then cook it over a simmering for 3-4 minutes until the mixture is thickened. Add 1 cup shredded cheese. Mix it in and set it aside to cool. 

7. Punch the air out the dough. Roll it out into a large rectangle. 

8. Place the filling the middle in a log shape. Top with 1/2 cup of cheese. 

9. Fold the dough over from both sides like an envelope and brush the edges to seal it shut. Brush the egg over the top and sprinkle over the remaining 1/2 cup of cheese, olives, chilli flakes and oregano flakes. 

10. Place the bread on a parchment lined baking sheet. Bake the bread in the oven at 180c for 18-20 minutes. Broil for a minute or two until golden brown and bubbly.