Stuffed chicken and poblano rolls

Lynn Socko

By
@lynnsocko

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


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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

Directions Step-By-Step

1
Roast poblanos and remove skin. I like to roast mine under a low heat broiler. Then peel skin away when cool enough.
2
Pound 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.
3
Place two halves of a roasted poblano on top of chicken.
4
Lay four slices of paper thin chicken on top, overlapping and sticking out on both sides and ends.
5
Place small amount of cheese in center, some sliced jalapenos, and a little more cheese.
6
Then fold sides and ends of thin sliced chicken up to make a pouch. This will keep the cheese from melting out during cooking.
7
Roll chicken up, and wrap two slices of bacon around it. One on each end. Secure bacon and chicken together well with toothpicks.
8
Cook 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