It's that time of year again, for the much anticipated Cajun Heartland State Fair. The annual C.H.S.F. is an 11 day state fair, in Lafayette, and offers something fun for the entire family. This year's fair will host an exciting entertainment line-up, featuring Travis Matte and the Zydeco Kingpins, Keith Frank and the Soileau Family Band. Blaine Roy and Second Wind, Dustin Ray and Southern Groove and many more of your favorites. Keith Frank and the Soileau Family Band will kick things off on Thursday evening , May 21, with a fais do do, at the Cox Grandstand, located adjacent to the Cajun Dome. Come on out and get into the festival spirit for 11 days of fabulous Cajun music, food, and fun. This year's fair will also feature the Pepsi Playground, a huge amusement park with thrilling rides for all ages, and fun family oriented games . For more information and to purchase tickets online, click here. See ya'll there! Let the good times roll, cher!
Cajun Grilled Chicken Jalapeno Poppers
2 boneless, skinless chicken breast halves,
1 tbs. or more Cajun seasoning
12 large jalapenos, cut in half, lengthwise, and seeded
Two 8 oz. packages cream cheese
3cloves garlic, minced
1/2 lb. bacon, cut in half, lengthwise
Cut the chicken breasts crosswise into 1/2 inch strips, and season with Cajun seasoning.
Sprinkle the top of each square of cream cheese with the minced garlic.
Cut each square of cream cheese in half, lengthwise, and then cut each half into 6 pieces for a total of 12 pieces per square.
Stuff each pepper with a piece of cream cheese, and press down. Then press a chicken strip down on top of the cream cheese. Wrap each pepper with a strip of bacon and hold in place with a toothpick.
On an oiled grilling surface, grill away from direct heat for about 10 minutes on each side or until bacon is cooked. You might want to double the batch of these sinfully delicious poppers, cher! Bon appetit!
Cajun Grilled Chicken Jalapeno Poppers
1 tbs. or more Cajun seasoning
12 large jalapenos, cut in half, lengthwise, and seeded
Two 8 oz. packages cream cheese
3cloves garlic, minced
1/2 lb. bacon, cut in half, lengthwise
Cut the chicken breasts crosswise into 1/2 inch strips, and season with Cajun seasoning.
Sprinkle the top of each square of cream cheese with the minced garlic.
Cut each square of cream cheese in half, lengthwise, and then cut each half into 6 pieces for a total of 12 pieces per square.
Stuff each pepper with a piece of cream cheese, and press down. Then press a chicken strip down on top of the cream cheese. Wrap each pepper with a strip of bacon and hold in place with a toothpick.
On an oiled grilling surface, grill away from direct heat for about 10 minutes on each side or until bacon is cooked. You might want to double the batch of these sinfully delicious poppers, cher! Bon appetit!
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4 comments:
Oh, you are simply fabulous! This looks absolutely divine!!! I love ANYTHING with cream cheese...but with jalapenos? Wow! This must be so tasty!!!
Now, my French is rather rusty...but in response to your lovely comment on my blog post, my dear friend... here goes, "Vous etes bienvenu. C'est mon plaisir!" ~Janine XO
These poppers sound sinfully delicious! What a fabulous cook you are!
S&S- Thanks for your kind comments, mais cher! Your French is perfect.
LOL- Merci, cher! Very hot and spicy!
You are too good to me!!! And you are a poet?? Oh, I'm in awe...not only can you cook up a mean souffle, but you can write romantic words? Men must swoon. And we, your girlfriends, can only envy...LOL...Have a great day tomorrow! ~Janine XO
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