Jalapeño Poppers

20 large jalapeño peppers - rinse well

One rotisserie chicken

1 - 2 pounds of bacon (depends on slice thickness)

1/3 cup Frank’s Hot Sauce

1/3 cup homemade mayo

1 cup chopped green onions - rinse well

Slice the jalapeños lengthwise and remove seeds. You can leave some for extra heat. Try to leave the stems intact.

Pull the chicken meat from the bones and place in a stand mixer.

Stir for a minute or so and the chicken is broken up into small bits. You could probably do this in a food processor as well.

Add the green onion, Frank’s Hot Sauce and mayo and stir until incorporated.

Stuff each jalapeño with a nice portion of chicken.

Wrap each stuffed jalapeño with a slice of bacon. I usually cut a pound of bacon in half and use half-slices for each pepper.

Place the bacon wrapped jalapeños on a foil lined baking sheet.

Bake at 400 degrees for 30-45 min. Long enough that the bacon is crisp.

Great party - tailgate appetizer.