BBQ Chicken & Pineapple Jalapeno Popper

BBQ Chicken & Pineapple Jalapeno Poppers

Ingredients:

8 oz cream cheese, at room temperature

1 cup shredded BBQ chicken

4 green onions, chopped

1/4 cup cilantro, chopped

2 tbsp BBQ sauce

Salt, to taste

4 pineapple rings, chopped

12 jalapenos, cut in half, seeds and ribs removed

24 strips of bacon

brown sugar


Directions:

Pre-heat over to 300 degrees.

In a bowl, use a hand mixer to fluff up cream cheese. Once it’s light and airy, add BBQ chicken and the next 4 ingredients. Fold with a spatula until it’s well combined. Add pineapple and stir.

Line a baking sheet with foil. Stuff each hallowed jalapeno with the cream cheese mixture. Wrap jalapeno in bacon and secure with a toothpick. Place on the baking sheet. Sprinkle brown sugar on top of bacon. Bake for 60 minutes.

Black Bean & Bacon Soup

Black Bean & Bacon Soup

Ingredients:

2 (15 oz) cans of black beans, rinsed & drained

1 (14.4 oz) can of diced tomatoes with chilies, onions & cilantro

1/2 lime, juiced

1 tbsp extra virgin olive oil

7 slices of bacon, cut into pieces

1/2 large onion, diced

2 garlic cloves, minced

1 jalapeno, ribs & seeds removed

1 tbsp cumin

2 cups chicken broth


Directions:

In a blender or food processor, combine black beans, tomatoes (with the liquid) and lime juice. Blend until smooth. Set aside.

In a large pot or dutch oven, add olive oil over a medium heat. Add slices bacon, onions and garlic. Saute until bacon is crispy and onions are soft. Remove a few bacon pieces and set on a paper lined plate. Add cumin and jalapenos.

Pour in chicken broth and scrape the brown bits from the bottom of the pan. Add black bean mixture and stir until well combined. Bring to a boil. Cover with lid, reduce heat and simmer for 15 minutes.

When ready to serve, top with bacon pieces, cilantro and tomato.