Hello everybody, welcome to my recipe site. Today I’m gonna show you a way to make a special dish, BBQ Chicken & Bacon Jalapeno Poppers. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.
BBQ Chicken & Bacon Jalapeno Poppers Recipe. The crispy chicken skin at BBQ Chicken is a result of a two-day prep process that includes marination, battering, breading and frying. The wings are also available in flavors like Golden Original; Soy Garlic.
You can have BBQ Chicken & Bacon Jalapeno Poppers using 9 ingredients and 7 steps. Here is how you cook that.
Ingredients of BBQ Chicken & Bacon Jalapeno Poppers
- Prepare 8 of Jalepenos.
- You need 1 (8 oz) of block of cream cheese softened.
- Make ready 1 cup of shredded cheddar.
- You need 1/2 tsp of salt.
- Take 1/2 tsp of black pepper.
- Make ready 1/2 tsp of onion powder.
- It’s 16 of peices deli sliced chicken (or turkey).
- It’s 16 slices of bacon.
- It’s of Your favorite bbq sauce. I prefer a sweet and spicy.
BBQ chicken is messy and sticky; prepping the pan with foil makes for way easier cleanup.Season the chicken directly and starting roasting it first.Another advantage of cooking the chicken solo for a bit?BBQ Chicken cooked slowly on the grill, slathered with your favorite barbecue sauce — does it get any better?
BBQ Chicken & Bacon Jalapeno Poppers instructions
- Mix the cream cheese, shredded cheddar, salt, pepper, and onion powder in a bowl..
- Cut the stems off of the jalapenos and then cut them in half lengthwise. Then remove the inside stem and seeds. You should have 16 jalapeno boats..
- Using all of the cream cheese mixture, evenly divide into each jalapeno boat..
- Then wrap each boat with a slice of deli chicken and wrap a slice of bacon around that..
- Place all of the jalapeno poppers on a greased shallow baking sheet in an oven preheated to 400°F for 20 minutes..
- Remove from oven and set oven to broil. Pour bbq sauce over each popper and then broil for 2-3 minutes..
- Enjoy!.
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