~BACON WRAPPED STUFFED CHILES!

~Bacon Wrapped Stuffed Chiles! image

Provided by @MakeItYours

Number Of Ingredients 9

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12 large Green Chile Peppers (Or if you can't find Green Chiles..any grocery store Pepper/Chile will work)
4 medium Boneless/Skinless Chicken Breasts (OR one whole cooked rotisserie Chicken form the store)
1lb Bacon
1 container of Cream Cheese
2 Cups..or so, of Shredded Pepper Jack Cheese
3 tbsp. Chile powder
3 tbsp. Oregano
A drizzle of Olive Oil
S&P to taste

Steps:

Heat a large pot of water to boiling. Add the Chile Peppers and boil them for 4 minutes, remove them from the pot and let them drain & cool on some paper towel.
Preheat the oven to 400 degrees. Place the Chicken on a baking sheet. Drizzle it with some Olive Oil and S&P to taste. Roast the chicken until it's fully cooked and tender. This step can be skipped if you use a store bought Roasted Whole Chicken..a terrific time saver!
Let the chicken cool and then shred it up using two forks.
Take each cooled Chile pepper and carefully make a slit from the top of the pepper almost to the bottom point. Remove seeds (rinsing them under cold water works great)
Add the Chile Powder & Oregano into a pie plate or shallow dish..mix well to combine..and set aside.
In a large bowl add the Shredded Chicken, Cream Cheese and Pepper Jack Cheese..combine well!
Take each prepared Chile and stuff it with 2-3 tbsp. of the Chicken/cheese mixture, depending on the size of the pepper.
Wrap the pepper with the Bacon, and roll it in the Chile Powder/Oregano mixture.
Place the pepper stuffing side up, onto the prepared baking rack. Making sure to tuck the bacon ends under the Chile to bake.
Bake for 25-30 minutes at 375 degrees..or until the Bacon is crispy and the Pepper is tender!
Serve these while they're warm, crispy & melty!
Now, dig into a delicious bacon wrapped, cheesy, spicy taste of NM!! ~Enjoy!