You can thank Tonja (Flame to Fork) for my quick write up of this recipe. I now understand my Mother & Grandmother’s shorthand process of sharing their “recipes”.

Touchdown Jalapeño Poppers!

Ingredients:     

20 jalapeños
1 cup soaked cashews
8 oz boneless skinless chicken thighs
1 to 2 pounds of bacon
s&p to taste

Instructions: 

Preheat oven to 375 degrees

In a pot, boil chicken thighs until cooked

While the chicken cooks, cut the jalapenos in half, lengthwise. Remove the seeds and membranes and set aside.

In a blender (#teamvitamix) blend the soaked cashews and chicken thighs until a thick paste is created. Taste it. Do you want it to be saltier? Peppier? Smokier? Add seasoning as you wish here, or not at all.

Stuff each jalapeno with cashew-chicken paste, and wrap with bacon. I like to wrap them rather tightly, and then tuck the bacon-flap (did I really just say bacon flap??) under the bottom of the pepper. You can also simply secure it with a toothpick.

Bake in the preheated oven for 20-25 minutes. The bacon will be cooked BUT if you want them to look tantalizingly browned, at the 20 minute mark throw the oven up to broil for JUST A FEW MINUTES, keeping a close eye so you don’t burn them.

Remove from the oven, let cool slightly.

Eat your face off.

Is it baseball season yet?