BBQ Chicken & Pineapple Jalapeno Poppers, makes 24 poppers
- 8 oz cream cheese, at room temperature
- 1 cup shredded BBQ chicken
- 4 green onions, chopped
- 1/4 cup cilantro, chopped
- 2 tbsp BBQ sauce
- Salt, to taste
- 4 pineapple rings, chopped
- 12 jalapenos, cut in half, seeds and ribs removed
- 24 strips of bacon (I used Oscar Mayer Hardwood Smoked)
- toothpicks
- brown sugar
Directions:
- Pre-heat over to 300 degrees.
- In a bowl, use a hand mixer to fluff up cream cheese. Once it’s light and airy, add BBQ chicken and the next 4 ingredients. Fold with a spatula until it’s well combined. Add pineapple and stir.
- Line a baking sheet with foil. Stuff each hallowed jalapeno with the cream cheese mixture. Wrap jalapeno in bacon and secure with a toothpick. Place on the baking sheet. Sprinkle brown sugar on top of bacon. Bake for 60 minutes. Serve hot or at room temperature.
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