I learned this recipie from an authentic Mexican family who lived next door to me in Abilene Tx. Everyone who's ever tried them love them, and even ppl who i tell the recipie to get excited. The preperation is a bit involved, but very fun especially if you recruit helpers. (When the men-folk are gettin the meat and bbq ready, the rest of us form an "assembly line" and have a blast!) Warning: whomever has the jalapinos needs to remember not to touch their face during preping. Wash hands well after.
1Grocery list: At produce section, choose medium, firm jalapinos. Try to avoid curved ones and ones that already smell spicy. Amount depends on how many guests enjoy peppers. Figure 3 per adult. (I have found that most of them are not spicy when cooked, more of a "warm bell pepper" flavor.) Boneless skinless chicken breast. Large block of colby-jack cheese. 2 packages of smoked bacon. Box of round toothpicks.
2Start with washing the jalapinos. Slice the jalapinos up and down, (long-ways). Spoon out the seeds and re-wash. (Try to keep original halves together.) Cut rectangle chuncks of chicken breast that would fit snuggly inside a jalapino. (be sure that the chicken is mostly thawed.) Slice cheese at about one MM thick, about 2 inches long. Place cube of chicken inside a half jalapino and lay slice of cheese on top. re-unite other jalapino half to encase chicken and cheese. wrap slice of bacon around the middle of pepper to hold together and secure with toothpick through middle. repeat till all are ready for the grill. Grill time is about 15-20 min. when cheese starts dripping out, and bacon is mostly crispy, they are done. Note: if you rinse toothpicks while prepping, they are less likely to catch fire at ends :) enjoy Armadillo Eggs!