With a straight face, I will call this a heavy appetizer. I laugh because that means that I consider the version which is merely stuffed with cheese to be “light.” Wouldn’t you agree? A few of these and a beer will put off the hungriest guest for a little longer while you wait for the brisket to get out of the smoker. It could be a while.
These are ideally suited for outdoor cooking, but I cooked them indoors while I had steaks on the grill. But feel free to modify this recipe for the grill.
This recipe is great with leftover chicken. However you come by it, you will need a cup of chopped chicken for a dozen of these (half) peppers. But if you are a planner, and find tenders on sale for instance, you could poach several pounds of chicken, chop it and store it in the freezer to make chicken spaghetti, chicken tetrazzini (the other chicken spaghetti), or hoisin chicken wraps. You could use this spicy bite as an excuse to make a whole week of chicken dishes, for which you have already done all the dirty work. Not a bad plan. For a recipe where I give a method of poaching for tenders, see this Individual Chicken Pot Pie post. An alternative method is to heat the poaching liquid with the chicken tenders in it to 180 degrees, place a lid on the pot, turn off the heat and simply let it cool on the stove top. Just check to make sure the chicken has cooked through before using it. This is a Cook’s Illustrated method that I have been toying with lately.