20 - 24 fresh jalapenos

1/2 lb chicken (see note)

1 8 oz cream cheese, softened

6 - 8 oz shredded cheddar

20 -24 strips bacon 

Season chicken (note: i've used boneless breasts, but also thighs) with your favorite seasoning, like Montreal Chicken.  Bake on sheet pan until juices are clear.  When cool, either dice finely, or grind in food processor.  In a mixing bowl, combine chicken, cream cheese, and shredded cheddar and mix well (I use my hands)  Wash the jalapenos; cut a T in one side and remove seeds and membrane, leaving the pepper as intact as possible. Stuff the filling into peppers until just full.  Wrap each pepper with a strip of bacon and place on a sheet pan. Bake at 375 until bacon is done, about 20 -25 minutes.

Note 2. If you are sensitive to the peppers, use latex gloves when seeding and stuffing.  Wash hands very well after handling peppers, the oil likes to get your attention.