Ingredients:

8 or 10 Jalapeno Peppers
6 to 8 oz Shredded cooked chicken
4 oz. grated cheese of choice
Salt & Pepper to taste
2 to 3 Cloves Fresh Garlic
1 Small Onion
Cooking Oil (Olive, Peanut, Vegetable, etc.) spray oil works well
Tortilla chips (Tostitos Brand White Corn Restaurant Style work well)
Salsa and Sour Cream  (Optional).


Instructions:

In medium sized skillet, sauté chopped onion and minced garlic cloves in about a tablespoon of olive oil. Add seasoned Chicken to skillet until heated. Remove from heat. Pre heat your new Sizzling Pepper Griddle on the stove (Electric, Gas, or Barbeque grill) to Medium high. Oil the griddle using your choice of oil. Salt peppers, place Chicken inside peppers and put into pre-heated griddle for approximately 5 to 7 minutes until peppers have browned. Place peppers on plate of tortilla chips and top with grated cheese. Allow some cooling time before eating.

Top with Salsa and Sour Cream for added taste. Don't forget to refill your griddle with additional peppers. One serving is never enough. To spice'em up, top with grated Pepper Jack or Mexican melting cheese with Jalapeno's.

Note: If the griddle does not fit your gas burner use a small wire rack between the griddle and burner.

Remember: Always select fresh Jalapeno Peppers without blemishes, bright in color, smooth skin, large size. Always use some type of glove to protect your hands while cleaning peppers. Prepare peppers by removing stems, washing in cool water, placing in colander to allow drying. Cut in half, lengthwise. Use a small apple corer, a knife or a spoon works well, to remove all seeds and veins, creating bowls with the peppers. Store cleaned peppers in an airtight container in the refrigerator. Select the type of cheese to use for you is topping; grated and store refrigerated in airtight container.