Okay. Confession time: I don’t like Jalapeño Poppers.
I know, I know. This is a southwest food blog. I should love them, I really should. And I love jalapeño peppers in most everything.
There is something about the texture and the too-much-of-a-good thing feeling when you have a whole jalapeño in your mouth.
So I decided a revision was in order. I wrapped pounded chicken around a filling of cream cheese, minced jalapeños and then sliced them and wrapped them with bacon. Very thin bacon works best, because it gets crispier on your barbecue.
(BTW, are you staying cool? Have you entered our cool giveaway for making frozen pops in a flash? You really should click here!)
These “thingies” are fabulous! Perfect summer appetizer bites you can make if you are already grilling you dinner.
Happy August, Everyone!
— posted by Donna
BACON WRAPPED CHICKEN JALAPEÑO THINGIES
Makes 12 appetizers
2 boneless, skinless chicken breasts
4 ounces cream cheese
1/4 cup grated cheddar cheese
1 large minced jalapeño
6 thin slices bacon
Pound chicken breasts to a little thicker than 1/4 inch thick.
Mix cream cheese, cheddar and jalapeno together and then spread on flattened chicken breasts.
Roll up chicken breasts from long sides and then chill for at least 30 minutes, until cream cheese is firm.
Slice into 1 inch slices. Cut bacon slices in half width wise so that you have 12 pieces. Wrap bacon around chicken spirals so that bacon is covering the spirals and cream cheese is covered with bacon.
Place pieces on skewers and grill on a hot grill until bacon is crispy and chicken is cooked through.