Real Recipes From Real Home Cooks ®

stuffed chicken and poblano rolls

★★★★★ 1
a recipe by
Lynn Socko
San Angelo, TX

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

★★★★★ 1
serves 4
prep time 30 Min
cook time 40 Min
method Grill

Ingredients For stuffed chicken and poblano rolls

  • 4
    boneless pc of chicken, thighs or breasts
  • 8 slice
  • 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

  • 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.

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