Prep Time
30 Mins
Chill Time
30 Mins
Grill Time
30 Mins
Makes 1 dozen

You'll want to make more than one batch of these yummy appetizers. For less heat, look for jalapeño peppers with rounded tips.

How to Make It

Step 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.

Step 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.

Step 3

Stir together chicken, cream cheese, salt, and pepper in a bowl.

Step 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.

Step 5

Grill stuffed jalapeños, without grill lid, turning frequently, over medium heat 20 to 25 minutes or until bacon is crisp.

Ratings & Reviews

KatharineBond's Review

August 24, 2009
We love this recipe and so do our friends! We love dipping them in ranch dressing. It is time consuming but worth it. I recommend wearing kitchen gloves and I always make a double batch as they go quickly if you love hot foods.