|
|
Ingredients
- 1 5 ounce can chicken, drained
- 1-2 tablespoon Frank’s Buffalo Wing Sauce, to taste ( or 1-2 Tbs of your favorite hot sauce mixed with one Tbs melted butter)
- 1/2 cup crumbled Bleu cheese
- 1/2 cup softened cream cheese
- 16 large jalapeño peppers, stem end cut off and seeds removed (can use green or red ripe peppers)*
- 8 strips good hickory or apple smoked bacon, halved and half cooked (still limp)
- Ranch dressing for dipping
|
Recipe Info
Category : Appetizers
Rating : 0
Contributor : marc
Print Recipe
|
|
|
Directions
Prepare and light charcoal for grill or smoker, light gas grill or smoker or preheat oven to 325ºF. Which ever type of grill or smoker you use, set it up for indirect grilling by either placing coals on one side and a drip pan on
the other, or light burners on one side and a drip pan on the other.
In the oven place a foil lined cookie sheet on the rack below the one that you’re cooking the peppers on when you put them in. If you have a jalapeno grilling rack with the holes drilled in it, you’re ready to go, if not, place two red clay bricks on your grilling surface or oven rack, just far enough apart to set kebab skewers across them above the drip pan.
Place chicken and hot sauce in a mixing bowl and toss with a fork until chicken is completely coated. Add cheeses and mix well.
With a toothpick, poke a small hole in the bottom of each pepper to allow juices to drain.
Stuff peppers to the top with chicken/cheese mixture, drape a half piece of bacon over the top of the pepper and pin the bacon in place either with a toothpick or kebab skewer, depending on cooking method, putting 4 peppers on each skewer.
Put peppers in pepper rack or the skewers on top of and between the bricks and cook for approximately 1 hour or until the peppers just start to shrink and the bacon is browned. Serve with ranch dressing for dipping.
Serves 4.
|
