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Prep time: 30 minutes, grill time: 40 minutes, makes 24 servings
24 fresh large jalapeno peppers
1 cup fully cooked chicken or beef fajita strips, chopped
4 oz cream cheese
1/2 cup Frenches fried onions
1/4 cup cilantro, chopped
8 slices bacon, each cut into 3 sections
jalapeno grill rack (if you have one)
Heat grill or oven to 350 degrees. cut tops off of jalapenos. Using gloves to protect fingers, make a lengthwise slit in peppers and remove seeds and membranes. set aside.
Place fajitas in a food processor bowl and process for 15 seconds to a chunky texture. Add creamcheese, onions and cilantro and process for 15 seconds more.
Stuff each prepared jalapeno with the mixture. hold 2 halves together, wrap cut piece of bacon around and secure with a toothpick. place jalapenos in holder. or lay on cookie sheet lined with foil.
Oven method: If using jalapeno grill rack, place on cookie sheet to catch drippings. For grill method: place rack opposite the charcoal (indirect grilling) bake or grill for 35-40 minutes
24 fresh large jalapeno peppers
1 cup fully cooked chicken or beef fajita strips, chopped
4 oz cream cheese
1/2 cup Frenches fried onions
1/4 cup cilantro, chopped
8 slices bacon, each cut into 3 sections
jalapeno grill rack (if you have one)
Heat grill or oven to 350 degrees. cut tops off of jalapenos. Using gloves to protect fingers, make a lengthwise slit in peppers and remove seeds and membranes. set aside.
Place fajitas in a food processor bowl and process for 15 seconds to a chunky texture. Add creamcheese, onions and cilantro and process for 15 seconds more.
Stuff each prepared jalapeno with the mixture. hold 2 halves together, wrap cut piece of bacon around and secure with a toothpick. place jalapenos in holder. or lay on cookie sheet lined with foil.
Oven method: If using jalapeno grill rack, place on cookie sheet to catch drippings. For grill method: place rack opposite the charcoal (indirect grilling) bake or grill for 35-40 minutes
