Andy went jalapeÃ±o-happy today. He made jalapeÃ±o poppers, chicken-wrapped jalapeÃ±os, salsa with jalapeÃ±os, and grilled some jalapeÃ±o sausage (Eckrich, I think). In the picture, the chicken one is on the left and the popper is on the right.
I ate quite a few of the chicken wraps (with the jalapeÃ±os removed), but was too chicken to try the popper (I am 5 1/2 months pregnant after all, and still sick from it). The chicken was so juicy! I just couldn’t get enough of it.
6 jalapeÃ±o peppers
1-2 8 oz packages of cream cheese
6 slices of bacon – uncooked
Put on some latex (or other such material) gloves to protect yourself from the jalapeÃ±o oils. Cut off the tops of the jalapeÃ±os, slice down the middle, and remove the seeds.
Fill the two halves of a jalapeÃ±o with cream cheese (as much as you want).
Wrap one piece of bacon around the jalapeÃ±o and secure with a toothpick. Repeat until all are done.
Grill until the bacon is cooked. These can stay on the grill longer than that, even.
1 pound of boneless, skinless chicken breasts
a few jalapeÃ±o peppers
about a package of bacon
Again, protect yourself with latex gloves. Cut the jalapeÃ±os into strips (removing the tops and seeds). The width would depend on your preference (we used slices about a half-inch wide).
Slice the chicken into about 2-inch strips (the length of the breast). Pound it thin with a meat tenderizer.
Wrap a piece of chicken around a slice of jalapeÃ±o. Wrap a slice of bacon around the chicken. Secure with a toothpick. Repeat until all are done.
Grill until the chicken is thoroughly cooked.