STUFFED JALAPEÑO BOATS

 STUFFED JALAPEÑO BOATS

INGREDIENTS: 8 LARGE JALAPEÑOS (YOU CAN USE ANY TYPE IF THESE ARE TOO HOT FOR YOU!) 1 CUP SHREDDED COOKED CHICKEN, 8 SLICES CHEDDAR CHEESE, 8 SLICES CREAM CHEESE ( I USED CHIVE CREAM CHEESE) THE AMOUNT YOU USE IS UP TO YOU. 1/2 SLICED PURPLE ONION DIVIDED BETWEEN THE PEPPERS, 8 PIECES OF BACON COOKED HALF WAY SO STILL PLIABLE

TOOTHPICKS

GARNISH: SHREDDED MEXICAN CHEESE, CILANTRO, SCALLIONS, TACO OR CAJUN SEASONING

FIRST I BAKED THE PEPPERS FOR 15 MINUTES AT 300 DEGREES TO SOFTEN THEM UP. AFTER THEY COOLED, I PUT ON MY GLOVES, CUT A SLIT DOWN THE CENTER AND SCOOPED OUT THE SEEDS. NEXT I FILLED THEM WITH THE CHICKEN, ONION AND 2 CHEESES. 

WHILE THEY WERE BAKING I COOKED THE BACON ON TOP OF THE STOVE UNTIL IT SOFTENED.

I WRAPPED THE BACON AROUND THE PEPPER AND SECURED IT WITH A LONG TOOTHPICK,  PUT IN A GLASS SPRAYED PAN, PUT ALL THE GARNISH ON IT AND BAKED IT AT 375 FOR HALF HOUR. 

BE CAREFUL TO NOT OVERCOOK THE BACON (LIKE I DID) BECAUSE THEN IT DOESN'T WRAP NICELY AROUND THE PEPPER.