Food and Recipes Recipes Party Poppers Be the first to rate & review! Satisfy hungry houseguests with a spicy two-bite appetizer stuffed with chicken-cream cheese filling and wrapped in some hickory-smoked bacon. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on April 10, 2018 Print Rate It Share Share Tweet Pin Email Photo: Hector M. Sanchez Styling: Caroline M. Cunningham Hands On Time: 20 mins Total Time: 35 mins Yield: Serves 6 (serving size: 4 poppers) Ingredients 12 medium jalapeno chiles 1 (8-oz.) pkg. cream cheese, softened 1 cup finely chopped cooked chicken 2 tablespoons finely chopped fresh cilantro 1 tablespoon fresh lime juice 3/4 teaspoon kosher salt 12 hickory-smoked bacon slices, cut in half 24 wooden picks Directions Preheat oven to 400°F. Cut each chile in half lengthwise; remove seeds and membranes. Stir together cream cheese, chicken, cilantro, lime juice, and salt. Spoon 1 1/2 to 2 teaspoons chicken mixture into each chile half, spreading to fill cavity. Wrap each half with a bacon piece, and secure with a wooden pick. Place poppers on a lightly greased wire rack in an aluminum foil-lined rimmed baking sheet. Bake in preheated oven until bacon begins to crisp and chiles are softened, about 25 minutes. Increase oven temperature to broil, and broil until bacon is crisp, 2 to 3 minutes. Let stand 5 minutes before serving. Rate it Print