Hoppin’ Fajita Jalapeño Poppers
24 fresh lg. jalapeño peppers
1 c. H-E-B Fully Cooked chicken or beef fajita strips, chopped
½ pkg. (4 oz.) H-E-B cream cheese, regular or fat free
½ c. Hill Country Fare fried onions
¼ c. cilantro, chopped
8 slices jalapeño or peppercorn bacon, each cut into 3 sections
1 texas jalapeño grill rack
Heat grill or oven to 350°F. Cut tops off of jalapeños. Use
gloves to protect fingers, make a lengthwise slit in peppers and remo
ve seeds and membranes. Set peppers aside.
Place fajitas in a food processor bowl and process for 15 seconds to a
chunky texture. Add cream cheese, onions, and cilantro and process fo
r 15 more seconds.
Stuff each prepared jalapeño with the mixture. Wrap 1 cut piece
of bacon over the top and secure with a toothpick. Insert jalape&ntil
de;os into grill rack.
For oven method: Place rack on a baking sheet to collect the bacon dri
ppings. For grill method: Place rack opposite the charcoal (indirect g
rilling). Bake or grill jalapeños for 35 to 40 minutes.