Ingredients: 12 large jalapeños, For filling: 1 cup cooked chicken, 1/2 cup cream cheese, 1/4 cup crumbled goat cheese, 1/4 cup green onion (thinly sliced), 1/4 cup white wine (optional), 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, salt and black pepper to taste
Preheat grill for low setting. Put on a pair of latex or kitchen gloves before preparing jalapenos. Slice each jalapeno in half lengthwise and remove seeds and veins with spoon. Set aside. Combine filling ingredients in a medium bowl. Spoon roughly 2 tablespoons on mixture into jalapeno halves. Place peppers onto grill and cook for 6-8 minutes, or until bottoms of jalapeno begin to char. Remove from grill and serve.