When I ran across this recipe I was looking for something simple and great for a high-roller event at the Symphony. Stumbled on to this and from that day forward it has become a must-have …Learn More
Bacon-Wrapped Lime Chicken Popper Stuffed with Jalapeño
March 7, 2014 / Makes 12-16 Poppers / / Print /
If you plant jalapeños like we do, there comes a point in the summer where you wonder, “What the heck am I going to do with ALL those jalapeños?!” Well here’s what we do with some of them.
1 1/2 pound package of boneless, skinless chicken breast
1 cup Marinade (below)
6 to 8 jalapeños
4 oz. cream cheese, softened
1/4 cup chopped cilantro
6 to 8 slices bacon, sliced in half crosswise
3-4 chipotle peppers in adobo sauce
juice of two limes
2 garlic cloves, chopped
3 tbsp honey
3/4 cup vegetable oil
Puree all the marinade ingredients.
Place a chicken breast between two heavy-duty sheets of plastic wrap and pound to 1/8 inch thick. Place chicken in a resealable plastic bag with the marinade and allow to soak up all that limey goodness for at least thirty minutes.
While the chicken is marinating, roast jalapeños for ten minutes. Remove from oven, and when cool enough to handle, slice in half lengthwise and remove seeds.
Preheat oven to 375° F.
Combine cream cheese and cilantro; fill jalapeno halves with cream cheese mixture.
Remove chicken from marinade. Slice chicken crosswise into pieces the same size as your jalapeños. Wrap jalapeños with chicken, seam side down. Wrap bacon around chicken, seam side on top, then spear with a toothpick to hold it all together. Place on a baking sheet.
Bake for 15 to 20 minutes, or until chicken is cooked through. Turn on the broiler the last few minutes to crisp the bacon. Remove from oven and remove toothpicks from the poppers.Adapted from and thanks to The Wicked Noodle.