This is a great snack. It can be turned into a meal in itself plus it’s super quick and only has three ingredients!
I tend not to marinate foods too often. I know, I know…I’m leaving out a whole area of cooking by doing that. But come on, it’s no fun sitting and waiting for meat to soak. This recipe was inspired by Mark Sisson’s Spicy Chicken and Bacon Primal Poppers which of course, you guessed it, has a marinating step and that’s why I changed it up.
I’ve made these poppers many times but the second time I made them was pretty exciting. I mean aside from breathing in the pepper air and coughing while removing the seeds. Oh, and wiping my eyes while doing all of that and you know, making a total mess of myself in the process, I had a pretty exciting evening when I shared the final product with Jeff.
Get yourself settled folks, it’s story time :)
I went to the store and looked at all the different fresh peppers. There were many to chose from.
There’s the typical yellow, red, orange and green bell peppers. Then there’s the baby varieties of the same and gypsy peppers can be categorized under the same size. There’s Thai chili peppers, jalapeño peppers, ancient peppers, anaheim peppers, poblano peppers, peppadew, serrano…and the list goes on and on and on.
But when I saw those itty-bitty-little-red-baby peppers, smaller than my hands, I just had to grab a few.
I came home with a handfull of jalapeño peppers and 3-4 of the super-tiny-oh-so-cute red peppers.
I went straight to work making this popper recipe with all the peppers I bought. While I was cooking I said something to Jeff about the “cute little peppers I picked up to try”…little did we know that I had picked up Scotch bonnet peppers – one of the the highest rated peppers for spiciness on the Scoville scale.
A fun time was had by all and once the fire subsided, in our mouths, we enjoyed the jalapeño pepper variety – especially since they tasted uber sweet after the lovely scotch bonnets scarred our taste buds. But this little experience made for a great kitchen story.
The End. :)
Chicken and Bacon Poppers
- 1 lb (or more) chicken breast or chicken cutlets
- 1 package bacon (I prefer the U.S. Wellness variety)
- 8-12 jalapeño peppers
Directions Makes 2-3 servings
- Cut the top off of the jalapeño peppers.
- Slice the pepper open, but don’t cut all the way through.
- Scrape out the seeds and rinse under running water. Note: While scraping out the seeds of jalepeno peppers, don’t take deep breaths in and what ever you do DO NOT rub your eyes, nose, mouth or any other facial feature after working with them. Let me help prevent you from learning it the hard way! :)
- Cut chicken slices from chicken breast and place inside the peppers.
- Wrap chicken and peppers with a single bacon strip.
- Poke a toothpick through the chicken bacon popper to keep the bacon from unraveling while cooking.
- Arrange the poppers on a broiler pan, set the oven to broil and cook for 8-10 minutes per side.
- Take the poppers out of the oven, remove the toothpicks and transfer to a plate to let them cool off for 5-10 minutes before digging in.
- Enjoy! :)