Dinner Poppers

• 4 bacon strips
• 4 chicken tenderloins
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 teaspoons canola oil
• 4 poblano peppers
• 1-1/2 cups shredded cheddar cheese, divided
• 4 ounces cream cheese, cut into four strips

1. Preheat oven to 350u0b0. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain.
2. Sprinkle chicken with salt and pepper. In a skillet, heat oil over medium-high heat; brown tenderloins on both sides. Cool slightly.
3. Carefully cut a slit down the side of each pepper and remove seeds. Fill each with one tenderloin; top each with 2 tablespoons cheese and a strip of cream cheese. Close peppers; wrap with bacon and secure with toothpicks.
4. Place on a foil-lined
5. , slit side up. Top with remaining cheddar cheese; bake until browned and peppers are tender, 25-30 minutes. Remove toothpicks before serving.

bacon strips, chicken, salt, pepper, canola oil, peppers, cheddar cheese, cream cheese

Taken from www.tasteofhome.com/recipes/dinner-poppers/ (may not work)