Nutty Jalapeño-Chicken Stuffed Peppers
Makes 12. Recipe by Lori McLain, Denton, Texas, is the grand prize winner and Southwest Region winner in the Southern Peanut Growers’ 2014 “PB My Way” recipe contest.
12 large jalapeño peppers, split open (but not all the way through) and seeded
1/2 cup peanut butter
1 cup shredded cooked chicken
1 (3-oz.) pkg. cooked bacon pieces
1/2 cup shredded cheddar cheese
1/4 cup mayonnaise
1 cup crushed cornflakes
1. Preheat oven to 350 F.
2. Place peppers in a medium bowl and cover with boiling water 2 minutes. Drain and pat dry.
3. In a medium bowl, mix together the peanut butter, chicken, bacon and cheese. Fill each jalapeño with the mixture.
4. Smear each pepper with a little mayonnaise and roll in the cornflakes in a shallow dish to cover. Place jalapeño on a nonstick baking sheet and bake in the preheated oven until golden, about 15-20 minutes.