Rating: 3.5 stars
3 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

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

Recipe by Southern Living May 2016

Gallery

Hector M. Sanchez Styling: Caroline M. Cunningham

Recipe Summary

hands-on:
20 mins
total:
35 mins
Yield:
Serves 6 (serving size: 4 poppers)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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