DINNER POPPERS

4 bacon strips

4 chicken tenderloins

1/4 tsp salt

1/8 tsp pepper

2 tsp canola oil

4 poblano peppers

1 1/2 cups shredded cheddar cheese, divided

4 oz cream cheese, cut into 4 strips

Preheat oven to 350-degrees. 

In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove from skillet and drain on paper towels.

Sprinkle the chicken with salt and pepper. In a skillet, heat oil over medium-high heat; brown tenderloins on both sides and cool slightly. 

Carefully cut a slit down the side of each pepper and remove the seeds. Till each with 1 tenderloin, topped with 2 tablespoons cheese and a strip of the cream cheese. Close peppers and wrap with bacon, securing with toothpicks.

Place on a foil lined baking sheet, slit side up. Top with the remaining cheddar cheese and bake until browned and peppers are tender, 25-30 minutes.

REMOVE THE TOOTHPICKS BEFORE SERVING!

recipe and photo from TOH '24