Stuffed chicken and poblano rolls

Lynn Socko

By
@lynnsocko

I love chicken, poblanos, and bacon, what else can I say.

Rating:
★★★★★ 1 vote
Comments:
Serves:
4
Prep:
30 Min
Cook:
40 Min
Method:
Grill

Ingredients

4
boneless pc of chicken, thighs or breasts
8 slice
bacon
16 slice
paper thin chicken (budding)
4
poblano peppers, roasted
**mexican cheese
**sliced jalapenos
**favorite chicken seasoning

Step-By-Step

1Roast poblanos and remove skin. I like to roast mine under a low heat broiler. Then peel skin away when cool enough.
2Pound boneless chicken out to make it larger and even in thickness. Season both sides of chicken with your favorite seasoning. I used McCormicks Montreal Chicken seasoning.
3Place two halves of a roasted poblano on top of chicken.
4Lay four slices of paper thin chicken on top, overlapping and sticking out on both sides and ends.
5Place small amount of cheese in center, some sliced jalapenos, and a little more cheese.
6Then fold sides and ends of thin sliced chicken up to make a pouch. This will keep the cheese from melting out during cooking.
7Roll chicken up, and wrap two slices of bacon around it. One on each end. Secure bacon and chicken together well with toothpicks.
8Cook on med heat grill or oven. Turn four times to cook all sides, about every ten minutes till bacon is cooked.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican
Dietary Needs: Low Carb