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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
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You'll want to make more than one batch of these yummy appetizers. For less heat, look for jalapeño peppers with rounded tips. Ingredients:
1/2 pound chicken breast strips |
3/4 cup italian dressing, divided |
1/2 (8-ounce) package cream cheese, softened |
1/8 teaspoon salt |
1/8 teaspoon pepper |
12 jalapeño peppers (about 3 1/2 to 4 inches long) |
12 thin bacon slices |
Directions:
1. Place chicken and 1/2 cup Italian dressing in a shallow dish or zip-top plastic freezer bag; cover or seal, and chill 30 minutes.
2. Remove chicken from marinade, discarding marinade. Grill chicken, covered with grill lid, over medium heat (300° to 350°) 4 to 5 minutes on each side or until done, basting with remaining 1/4 cup Italian dressing. Let chicken cool slightly, and finely chop.
3. Stir together chicken, cream cheese, salt, and pepper in a bowl.
4. Cut jalapeño peppers lengthwise down 1 side, leaving other side intact; remove seeds. Spoon 1 1/2 to 2 tablespoons chicken mixture into cavity of each pepper. Wrap each pepper with 1 bacon slice, securing with 2 wooden picks.
5. Grill stuffed jalapeños, without grill lid, turning frequently, over medium heat 20 to 25 minutes or until bacon is crisp.
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