Photo: Hector M. Sanchez Styling: Caroline M. Cunningham  
Hands-on Time
20 Mins
Total Time
35 Mins
Yield
Serves 6 (serving size: 4 poppers)

Satisy hungry houseguests with a spicy two-bite appetizer stuffed with chicken-cream cheese filling and wrapped in some hickory-smoked bacon.

How to Make It

Step 1

Preheat oven to 400°F. Cut each chile in half lengthwise; remove seeds and membranes.

Step 2

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.

Step 3

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.

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