Yum! Jalapeños. Cream cheese. Inside a chicken breast. Surrounded by bacon. Grilled to crispy, juicy perfection. Need I say more?
But I will… We love these, so I have to share.
- Boneless, skinless chicken breasts
- A corresponding number of large jalapeños
- Cream cheese, enough to fill jalapeños
- Bacon, 2-3 slices for each breast
- Toothpicks, to hold the bacon on
First slice the tops off your peppers and gut the insides. The handle of a spoon usually works pretty well. Now, you can either stuff them with plain cream cheese OR mix some of the seeds and ribs with the cream cheese before you stuff them for an extra kick. We like it this way the best!
Now, butterfly your chicken breasts. I don’t pound mine because I don’t have a mallet.
I actually tried to get Allen to let me use his sledge hammer thing but he wouldn’t…
Wrap the jalapeño as best as you can with the chicken breast then wrap that with bacon, making sure to cover the open end of the jalapeño so your filling doesn’t come out.
Grill until the bacon is crispy all around and the chicken is done. It will be nice and juicy, with a creamy, spicy filling! I like it that the jalapeños usually still have a bit of a crunch to them.
I like to make garlicky grilled green beans to go with… Check those out here!