stuffed chicken and poblano rolls

How To Make stuffed chicken and poblano rolls

• 
  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.
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  3

  Place two halves of a roasted poblano on top of chicken.
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  4

  Lay four slices of paper thin chicken on top, overlapping and sticking out on both sides and ends.
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  5

  Place small amount of cheese in center, some sliced jalapenos, and a little more cheese.
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  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.
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