Barbecue Bacon Chicken Poppers

By Debbie Riggs
Contributed by Debbie Sprunger-Riggs
Oven: Set broiler to low, move rack to the middle of the oven, total cool time is 45 minutes, turning frequently to ensure the bacon is crisped but not burned. Grill: cool on medium indirect heat, total cook time 30-45 minutes, turning frequently to ensure bacon is crisped and not burned.
2 faves
Nutrition per serving    (USDA % daily values)
CAL
486
FAT
80%
CHOL
71%
SOD
70%
Uploaded by: b6669b7c7bf0

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Ingredients for 4 servings

4 chicken cutlets

2 jalapeno peppers

1 cup your favorite barbecue sauce

8 bacon slices

2 oz soft cream cheese

2 oz shredded cheddar cheese

Preparation

1.

Pound each chicken cutlet to the same width.

2.

Slice jalapeño peppers in half length wise.

3.

Clean out the seeds if you want to tame the heat.

4.

Mix the cream cheese and the shredded cheddar cheese on a bowl.

5.

Spread 1/4 of the cheese mixture on the inside of each jalapeño pepper half.

6.

Place one jalapeño pepper with cheese in the middle of each chicken cutlet.

7.

Roll the chicken cutlet around the pepper.

8.

Wrap each rolled chicken cutlet with 2 slices of bacon.

9.

If using an oven, place each bacon wrapped cutlet on a broiler pan or on wire rack inside a baking dish. Line with foil or Add water to the pan/dish for easier clean up.

10.

Grill: grill on medium heat turning every 5-7 minutes basting with barbecue sauce with each turn.

11.

Oven: broil on low setting turning each cutlet every 7-10 minutes, basting with barbecue sauce each time you turn them.

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