Stuffed Jalapenos

• 36 jalapenos, cut and drained
• 3 (6 oz.) cans chicken, drained or crab
• 1 1/2 c. Italian bread crumbs
• 1 stick butter
• 2 eggs (large)
• 1 small onion, chopped
• 1 bunch green onions, chopped (optional)
• 1/2 c. celery, chopped (optional)

1. Heat a little at a time.
2. Turn off heat if mixture begins to cook.
3. Saute onions and celery in the butter.
4. Add chicken; stir to break chicken up into pieces.
5. Add 1 cup bread crumbs.
6. Stir until moist.
7. Add 2 eggs and mix well.
8. Add 1/2 cup bread crumbs until mixture begins to stick together forming a ball.
9. May need to add a few more bread crumbs if mixture is gooey.
10. Needs to be more dry than wet.
11. Salt and pepper to taste.
12. Pack mixture into jalapenos.
13. Should be enough to overstuff.

jalapenos, chicken, italian bread crumbs, butter, eggs, onion, green onions, celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=903711 (may not work)