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 2 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 mayonnaise and 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.