Ingredients
4 bacon strips4 chicken tenderloins1/4 teaspoon salt1/8 teaspoon pepper2 teaspoons canola oil4 poblano peppers1-1/2 cups shredded cheddar cheese, divided4 ounces cream cheese, cut into 4 strips
Preparation
Preheat oven to 350°. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain.
Sprinkle chicken with salt and pepper. In a skillet, heat oil over medium-high heat; brown tenderloins on both sides. Cool slightly.
Carefully cut a slit down the side of each pepper and remove seeds. Fill each with 1 tenderloin; top each with 2 tablespoons cheese and a strip of cream cheese. Close peppers; wrap with bacon and secure with toothpicks.
Place on a foil-lined baking sheet, slit side up. Top with remaining cheddar cheese; bake until browned and peppers are tender, 25-30 minutes. Remove toothpicks before serving.
