Stuffed Jalapenos - cooking recipe

Ingredients

36 jalapenos, cut and drained
3 (6 oz.) cans chicken, drained or crab
1 1/2 c. Italian bread crumbs
1 stick butter
2 eggs (large)
1 small onion, chopped
1 bunch green onions, chopped (optional)
1/2 c. celery, chopped (optional)

Preparation

Heat a little at a time.
Turn off heat if mixture begins to cook.
Saute onions and celery in the butter.
Add chicken; stir to break chicken up into pieces.
Add 1 cup bread crumbs.
Stir until moist.
Add 2 eggs and mix well.
Add 1/2 cup bread crumbs until mixture begins to stick together forming a ball.
May need to add a few more bread crumbs if mixture is gooey.
Needs to be more dry than wet.
Salt and pepper to taste.
Pack mixture into jalapenos.
Should be enough to overstuff.