6 Servings 35 min Cook
1 Tbsp Olive Oil
1 Cup, chopped or diced Chicken Breast
12 Pepper Jalapeno Peppers
1 Cup Cream Cheese
2 Tbsp Fresh Cilantro
1 Tbsp Lime Juice
3 Tsp Salt
6 Slices Bacon
Heat oil in a sauté pan over medium-high heat.
Add chopped chicken and sauté for 7-10 minutes, or until cooked through and no longer pink; set aside.
Preheat oven to 400 degrees F.
Cut each chile in half lengthwise; remove seeds and membranes.
Stir together cream cheese, chicken, cilantro, lime juice, and salt.
Spoon 1 1/2 to 2 teaspoons chicken mixture into each chile half, spreading to fill cavity.
Wrap each half with a bacon piece, and secure with a wooden pick.
Place poppers on a lightly greased wire rack in an aluminum foil-lined rimmed baking sheet.
Bake in preheated oven until bacon begins to crisp and chiles are softened, about 25 minutes.
Increase oven temperature to broil, and broil until bacon is crisp, 2 to 3 minutes.
Let stand 5 minutes before serving.