Party Poppers

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Satisfy hungry houseguests with a spicy two-bite appetizer stuffed with chicken-cream cheese filling and wrapped in some hickory-smoked bacon.

By
Patricia S York
Patricia S York, Assistant Food Editor at Southern Living
Patricia S York

Patricia was the assistant food editor at Southern Living and worked with the Southern Living food team from 2006-2022. She contributed to articles about food, gardening, and pets.

Southern Living's editorial guidelines
Published on April 10, 2018
Party Poppers
Photo: Hector M. Sanchez Styling: Caroline M. Cunningham
Hands On Time:
20 mins
Total Time:
35 mins
Yield:
Serves 6 (serving size: 4 poppers)

Ingredients

  • 12 medium jalapeno chiles

  • 1 (8-oz.) pkg. cream cheese, softened

  • 1 cup finely chopped cooked chicken

  • 2 tablespoons finely chopped fresh cilantro

  • 1 tablespoon fresh lime juice

  • 3/4 teaspoon kosher salt

  • 12 hickory-smoked bacon slices, cut in half

  • 24 wooden picks

Directions

  1. Preheat oven to 400°F. Cut each chile in half lengthwise; remove seeds and membranes.

  2. Stir together cream cheese, chicken, cilantro, lime juice, and salt. Spoon 1 1/2 to 2 teaspoons chicken mixture into each chile half, spreading to fill cavity. Wrap each half with a bacon piece, and secure with a wooden pick. Place poppers on a lightly greased wire rack in an aluminum foil-lined rimmed baking sheet.

  3. Bake in preheated oven until bacon begins to crisp and chiles are softened, about 25 minutes. Increase oven temperature to broil, and broil until bacon is crisp, 2 to 3 minutes. Let stand 5 minutes before serving.

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