This past weekend, our family was invited to a pool/dinner party at our friends’ place. While I’ve known Tanis and Vaughn for quite some time, it has only been since we moved to Toronto that we have actually come together to spend some quality time. The fact that our daughters are like two peas in a pod makes the experience that much more enjoyable, as it leaves us adults some room to actually enjoy each other’s company and gifts us with the ability to carry meaningful conversations. A rare occasion for a parent at a party! Score!
I thought for a while on what I should prepare. I wanted something delicious, obviously, easy to prepare, easy to eat, easy to transport, with perhaps a flash of picante (just like our spicy little hosts! hahaha!) I combed the internet and found this wonderful recipe on myrecipes.com. Sold!
I can honestly say, it was one of the most delicious little treats I had ever had!
12 jalapeño chilis
1 (8oz) package of cream cheese
1 cup of cooked chicken, finely chopped
2 tbsp fresh cilantro, finely chopped
1 tbsp freshly squeezed lime juice
3/4 tsp kosher salt
12 slices of hickory smoked bacon, cut in half
24 wooden picks
Preheat oven to 400F.
Cut jalapeños in half and remove the seeds and membranes.
Stir together the cream cheese, chicken, cilantro, lime and salt.
Spread jalapeño halves on foil-covered cookie sheet.
Fill each jalapeño with mixture.
Wrap each jalapeño with a slice of bacon and secure it with a wooden pick.
Place in oven for 25 minutes.
Then broil on high for 3 minutes or until bacon is crispy.
Let stand for 5 minutes before serving.
Please watch the instruction video for further assistance!