A regular peanut butter and jelly sandwich is for the kids (OK, and us on most days). In order to inspire the nation to use the spread in more than just the classic lunchtime sammy,Southern Peanut Growerslaunched the “PB My Way: United States of Peanut Butter” recipe contest.
After receiving submissions from coast-to-coast (including mouth-watering recipes for breakfast tarts and meatballs) they narrowed it down to five semifinalists, which were then voted on by the public. The grand prize winner — hailing from the Southwest — isthe below recipe for Nutty Jalapeño-Chicken Stuffed Peppers. Get ready to blow minds at your next game night.
Nutty Jalapeño-Chicken Stuffed Peppers
12 large jalapeño peppers, split open (but not all the way through) and seeded
1/2 cup peanut butter
1 cup shredded cooked chicken
3-oz. package cooked bacon pieces
1/2 cup shredded cheddar cheese
1/4 cup mayonnaise
1 cup crushed cornflakes
Preheat oven to 350°F. Place peppers in a medium bowl and cover with boiling water two minutes. Drain and pat dry. In a medium bowl, mix together the peanut butter, chicken, bacon and cheese. Fill each jalapeño with the mixture. Smear each pepper with a little mayonnaiseand roll in the cornflakes in a shallow dish to cover. Place jalapeño on a non-stick baking sheet. Bake in the preheated oven until golden, about 15-20 minutes.