2 cups grilled chicken (chopped)
1 cup shredded cheddar cheese
12-16 pieces of Jalapeno peppers (cut in 1/2 and deseeded)
12-16 strips of bacon (uncooked and cut in 1/2)
6-8 or as needed cups deep fry oil (vegetable oil)
Season chicken and grill until done. Dice into a fine cut, and let cool. Add cheddar cheese and stuff inside of cut jalapeno peppers. Wrap with bacon and place toothpick through both sides of bacon and stuffed pepper. Deep fry until bacon is browned, serve with choice of dipping sauce. Chef recommends a picante, sour cream or chipotle sauce. Enjoy!