Good morning and happy Friday! Hope you all had a great week. I know I am ready for the weekend and celebrate Memorial Day with some friends. Do you have any plans for this lovely holiday weekend?
If you’re having a cookout, this recipe is perfect for you. Super easy and delicious to make! I found it from Southern Living, one of my favorite magazines. Here is what you’ll need.
12 medium jalapeño chiles
1 8 oz cream cheese softened
1 cup finely chopped cooked chicken
1 tbsp of finely chopped cilantro
1 tbsp of fresh lime juice
3/4 tsp of kosher salt
12 smoked hickory bacon slices, cut in half
24 wooden picks
Preheat oven to 400. Cut each chile lengthwise and remove membrane and seeds.
Stir together cream cheese, chicken, cilantro, lime juice, and salt. Spoon 1 1/2 to 1 tsps of chicken mixture into chile halves. Wrap each half with a bacon piece and secure with a pick. Place poppers on a lightly greased wire rack in aluminum foil rimmed baking sheet.
Bake in preheated oven till bacon is crisp and chile is softened for 25 minutes. Increase oven temperature to broil, and broil until bacon is crisp 2 to 3 minutes. Let cool for five minutes until serving. Enjoy!