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Title: Dinner Poppers
Categories: Pork, Poultry, Chilies, Cheese
Yield: 4 servings

4 sl Bacon
4 Chicken tenderloins
1/4 ts Salt
1/8 ts Pepper
2 ts Canola oil
4 Poblano peppers
1 1/2 c Shredded cheddar cheese,
- divided
4 oz Cream cheese, cut in 4
- strips

Set oven @ 3350ºF/175ºC.

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

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

Carefully cut a slit down the side of each pepper and
remove seeds. Fill each with 1 tenderloin; top each with
2 tablespoons cheese and a strip of cream cheese. Close
peppers; wrap with bacon and secure with toothpicks.

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

Sherri Jerzyk, Tucson, Arizona

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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