Stuffed chicken and poblano rolls

8
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

Add to Grocery List

  • 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

How to Make Stuffed chicken and poblano rolls

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.

Printable Recipe Card

About Stuffed chicken and poblano rolls

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




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