To cook the chicken, put oil in a pan and add garlic. Saute and then add the ground chicken. Season with salt and freshly ground black pepper. Let it cook through and break up into small pieces. Once its cooked, add 3 tablespoons of plain cream cheese or until has a creamy consistency.
Cut Jalapeno vertically in half, scoop out the seeds and place cut size up on a baking sheet.
Fill the jalapeno with the creamy chicken mixture, and top with Mexican cheese.
Bake in the oven at 350 degrees Fahrenheit for 15 minutes/ until cheese has melted and jalapeno has slightly softened.
For the vegetarian filling, place oil in a pan and add minced garlic. Add the black beans and let it cook for a few minutes. Add a 1/4 water and mash the beans slightly with a potato masher. Season with salt and black pepper and a splash of lemon juice. Add the corn and mix.
Fill the jalapeno with the bean and corn mixture and top with cheese and then bake at 350 degrees Fahrenheit for 15 mins.
Once the jalapenos are baked, serve with a drizzle of Ranch dressing.