Jo Ann’s Foiled Chicken Poppers

Jo Ann Hlavac of Charleston is known as Race Mama to the devotees of www.laidbackracing.com. Jo Ann and her husband, Jimmy, have been traveling to NASCAR races for more than 20 years and have exhaustive information on each track on their Web site. Because Jo Ann and Jimmy camp in their RV for several days before a race, most of her favorite recipes, like this one, are cooked outdoors.

 

MAKES 20 PIECES

 

10	large fresh jalapeño chiles
1	pound chicken tenders, cut to fit the jalapeños if necessary
1	pound bacon

1. Light a hot fire in a charcoal grill, or preheat a gas grill.
2. Cut the jalapeños in half lengthwise and remove the stems, seeds, and ribs.
3. Place 1 chicken tender in each jalapeño half. Wrap 1 slice of bacon around each stuffed jalapeño. Continue until all the jalapeño halves are stuffed and wrapped.
4. Place the stuffed chiles on a sheet of heavy-duty aluminum foil and wrap securely. Place the packet on the grill and cook for about 20 minutes, or until the chicken and bacon are done. Serve hot or warm.

EXTRA POINTS You can stuff, wrap, and refrigerate the poppers the day before the tailgate. Or, if you prefer to assemble them on site, carry frozen chicken tenders in a cooler to the tailgate, and they should be thawed and ready for cooking by the time you’ve settled in and fired up the grill.