Ingredients
10
10 servings
- •5 (4 ounce) skinless, boneless chicken breast halves
- •salt and freshly ground black pepper to taste
- •1 ¼ cups shredded Monterey Jack cheese
- •½ (8 ounce) package cream cheese
- •5 jalapeno peppers, halved and seeded
- •30 slices bacon
- •roasting string
- •½ cup barbecue sauce, or to taste
Instructions
- Preheat a gas grill for medium heat (350 degrees F (175 degrees C)), or arrange charcoal briquettes on one side of the barbeque. Lightly oil the grate.
- Slice chicken breasts in half lengthwise. Transfer to a resealable plastic bag, seal, and pound to 1/4-inch thickness with a meat mallet. Season with salt and pepper.
- Mix Monterey Jack cheese and cream cheese together in a bowl. Fill jalapeno halves with cheese mixture, using about 1 tablespoon in each one.
- Place 1 stuffed jalapeno with the cheese side down in the middle of each chicken breast half; fold into a pouch. Wrap each chicken breast completely with three pieces of bacon. Tie 4 ways with roasting string.
- Cook on the preheated grill over indirect heat, turning every 5 minutes and basting with barbecue sauce, until juices run clear, about 30 minutes.
Nutritional Facts
Per 10 servings
- Calories: 323
- Carbohydrate: 5g
- Fat: 21g
- Fiber: 0g
- Protein: 26g
- Sugar: 3g
Related Recipes
Chicken Bombs
Bacon-Wrapped Jalapeno Popper-Stuffed Chicken Breasts
Jalapeno-Stuffed Chicken Breast
Raspberry Jalapeño Popper Chicken
Grilled Bacon Jalapeño Wraps
Spicy Jalapeno Bacon Mac and Cheese
Creamy Bacon-Wrapped Chicken
Creamy Bacon-Wrapped Chicken
Instant Pot® Jalapeno-Chicken Popper Dip
Baked Bacon Jalapeno Wraps
Smoked Bacon Bomb
