Bacon Jalapeno Pepper Chicken Bites Recipes

Steps:

• Wear gloves to protect your hands and use a small paring knife to cut the stem-end off the jalapeño; you should see the white ribs attached to the walls of the jalapeño. Use the paring knife to remove the ribs from the walls. Make a cut down the length of the jalapeño from the top to the tip. Carefully, without breaking the jalapeño in half, scrape out the ribs and seeds. Transfer to a microwave-safe bowl, add 3 tablespoons water, cover tightly with plastic wrap and microwave on high power until the jalapeños turn olive green and are lightly softened but are still firm and hold their shape, 2 to 3 minutes. Let cool.
• Stuff each cooled jalapeño with a piece of cream cheese; squeeze the walls around the cream cheese to force out any air pockets and to seal the jalapeño walls together.
• Mix together the cumin, 1 tablespoon salt and 1/2 teaspoon pepper in a small bowl. Pound the chicken lengthwise down the breast to make a rectangular 1/4-inch-thick cutlet. Sprinkle with a quarter of the seasoned salt. Repeat with the remaining chicken and seasoned salt.
• With one of the narrow ends of the chicken facing you, lay a piece of Colby Jack cheese at the bottom of the cutlet. Place 1 stuffed jalapeño crosswise on top of the cheese about 2 inches from the bottom. Tightly roll up the chicken and the cheese around the jalapeño, folding in the sides as you roll. Repeat with the remaining chicken and jalapeños.
• Lay 5 strips of bacon on a clean work surface so that the strips are slightly overlapping (about 1/4-inch) and are wide enough to completely cover a chicken roll. Place 1 chicken roll at the bottom of the bacon blanket. Wrap the bacon tightly over the chicken roll. Repeat with the remaining bacon and chicken rolls.
• Prepare a grill for indirect grilling and heat to medium-high heat.
• Place the chicken rolls, bacon seam-side down, on the cooler side of the grill. Cover and cook until the bacon is beginning to brown and the cheese is beginning to melt and ooze from the sides, 15 to 20 minutes. Transfer the chicken rolls to the hot side of the grill and cook until lightly charred, 1 to 2 minutes per side. Let cool 10 minutes before serving.

Steps:

• Season with salt and pepper the chicken pieces.
• Dab 1/2 teaspoon (more or less) of cream cheese on top of each chicken tender. Sprinkle a scant 1/4 teaspoon of peppers over cream cheese. Fold or roll chicken to enclose cream cheese mixture. Wrap each roll with one piece of bacon and secure with a toothpick.
• Grill until bacon is brown and crispy on both sides, about 10 minutes.

Steps:

• Preheat the oven to 400 degrees F.
• Top each piece of chicken with 1 teaspoon cream cheese and 1/4 teaspoon chopped jalapeno. Roll up each filling-covered chicken piece and wrap with 1 slice of bacon, securing with a toothpick. Transfer to a baking sheet and place in the oven for 20 minutes, flipping halfway through.

Steps:

• Cut up chicken breasts or tenders into about one inch or inch and a half cubed pieces, Marinate the chicken in whatever you like. Some combination of onion, garlic, soy sauce, salt, pepper, hot sauce, olive oil, and teriyaki sauce is best. The ratios are all to taste. Let the chicken marinate for at least an hour. After chicken has marinated, take one piece and place it at the end of one piece of bacon. On top of the chicken piece, place a jalapeno (or two, depending on their size) and a small dollop (for lack of a better word) of cream cheese. Then start rolling the enitre thing up in the bacon. Try to make it tight, but not tight enough to force the cream cheese to squeeze out. You want the bacon to wrap about two times around the chicken piece. It the bacon piece is too large, just cut off any excess. Put a toothpick(or two) through the the entire thing to hold it together. Each piece should be able to be finished in about two bites. After you have rolled all of your pieces, put them on the grill, turning them with tongs to cook the sides evenly. When the bacon is finished cooking, they are done. Usually about 12-15 mins. per batch depending on how hot your grill is. Plate them and serve.

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Slice stems from jalapeno peppers, cut a long slit into the sides, and remove seeds from peppers.
• Sprinkle chicken tenderloin pieces with seasoned salt and garlic powder. Place a piece of chicken into the hollow of each pepper; top with an onion wedge. Wrap pepper completely in bacon and secure with toothpicks. Repeat with remaining peppers, chicken, onion, and bacon.
• Grill bacon-wrapped peppers on the preheated grill until chicken tenderloin is no longer pink, the juices run clear, the pepper is tender, and the bacon is crisp, about 15 minutes. Flip peppers occasionally during cooking. An instant-read meat thermometer inserted into the chicken in a pepper should read at least 160 degrees F (70 degrees C).