Bacon Wrapped Stuffed Jalpenos

By á-5050

Ingredients

• 16 fresh jalapeno peppers
• 1/2 cup shredded cheddar cheese
• 4 oz. cream cheese, room temperature
• 1 cup chopped chicken breast
• 1/2 c frozen corn, thawed
• 1 tsp chili powder
• 8 slices bacon, cut in half
• 3/4 c pinto beans, drained and mashed (optional)

Preparation

Step 1

Cut a lengthwise slit down center of each pepper. Cut a crosswise slit at top of each pepper to form a tablespoon. Remove seeds, leaving pepper intact.

Combine cheddar cheese, cream cheese, chopped chicken, corn and chili powder in a bowl. Spoon 1 1/2 tablespoons of mixture into each pepper. Fold half a bacon slice around each pepper. Secure with wooden picks. Bake at 400 degrees for 35 minutes or until back is cooked through. Be sure to line a rimmed baking sheet with parchment paper.

Note: Peppers can be stuffed up to one day ahead, stored covered in refrigerator....and then baked.