Cheesy chicken stuffed Jalapeños wrapped in bacon have just the right amount of spice. An EASY appetizer that”ñs great hot or at room temperature. Don’t forget to add the Tequila!
They were easy to assemble. I used thinly sliced bacon and didn’t need toothpicks to keep them together. If you want more bacon flavor, use thicker slices and secure with a toothpick. If using thicker bacon, you may want to put them under the broiler for a couple of minutes to crisp the bacon. These were just as good at room temperature as they were hot out of the oven, which makes them great for appetizer Fridays.
Jalapeno Chicken Poppers
- Category: appetizer
Scale
Ingredients
- 12 medium jalapeno
- 8 ounces cream cheese
- 1 cup cooked chicken shredded, finely chopped
- 2 tablespoons cilantro, chopped
- 1 tablespoon tequila, or lime juice
- ¾ teaspoon salt
- 12 slices thinly sliced bacon, cut in half
Instructions
- Preheat oven to 400º. Line jelly roll pan with foil and spray a wire rack and place inside the pan.
- Cut peppers in half lengthwise and remove seeds and membranes.
- Combine the cream cheese, chicken, cilantro, tequila and salt. Spoon 1-2 teaspoons of mixture into the peppers. Wrap each with ½ of a slice of bacon. (If using thick bacon, you may need to secure with a toothpick) Place on the rack in the prepared pan.
- Bake for about 25 minutes until bacon looks crispy. If using thick sliced bacon, places under broiler for a couple of minutes to crisp the bacon. Let stand for a few minutes before serving.
- Slightly adapted from Southern Living May 2016
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