Bacon Wrapped Cream Cheese Jalapeno Stuffed Chicken Bites Recipe 465

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BACON-WRAPPED JALAPENO POPPER-STUFFED CHICKEN BREASTS



Bacon-Wrapped Jalapeno Popper-Stuffed Chicken Breasts image

Jalapeno popper dip is hidden inside chicken breasts then wrapped in bacon and baked to crispy deliciousness.

Provided by Soup Loving Nicole

Categories     Meat and Poultry Recipes     Pork

Time 55m

Yield 4

Number Of Ingredients 7

4 ounces cream cheese, softened
1 cup shredded sharp Cheddar cheese
2 fresh jalapeno peppers, seeded and minced
½ teaspoon garlic powder
1 tablespoon barbecue seasoning
2 (8 ounce) boneless, skinless chicken breasts
6 strips thinly sliced bacon

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine cream cheese, Cheddar cheese, jalapenos, garlic powder, and barbecue seasoning in a bowl. Mix well until evenly combined.
  • Cut a deep pocket into each chicken breast, being careful not to cut all the way through to the other side. Fill the pocket of each chicken breast with cream cheese mixture. Wrap each chicken breast with 3 slices of bacon.
  • Place a baking rack on top of a baking sheet and place stuffed chicken on top of the rack.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from oven and let rest for 5 minutes before serving.40

Nutrition Facts : Calories 445.8 calories, Carbohydrate 2.8 g, Cholesterol 147.4 mg, Fat 30 g, Fiber 0.3 g, Protein 39.7 g, SaturatedFat 16.2 g, Sodium 1366.1 mg, Sugar 0.5 g

BACON WRAPPED, CREAM CHEESE & JALAPENO STUFFED CHICKEN BITES RECIPE - (4.6/5)



Bacon Wrapped, Cream Cheese & Jalapeno Stuffed Chicken Bites Recipe - (4.6/5) image

Provided by shawnanewton

Number Of Ingredients 7

Chicken Marinade:
1 Large Pack of Chicken Tenders, 4 pounds. Cube chicken.
2-3 packaged sliced bacon
1 jar Jalapenos, jar jalapenos are fine
1 Brick of Cream Cheese, 8 ounces
Toothpicks
Marinate chicken in whatever you like, some combination of onion, garlic, soy sauce, salt, pepper, hot sauce, olive oil, and teriyaki sauce is best, to taste.

Steps:

  • Cut up chicken breasts or tenders into about one inch or inch and a half cubed pieces, Marinate the chicken in whatever you like. Some combination of onion, garlic, soy sauce, salt, pepper, hot sauce, olive oil, and teriyaki sauce is best. The ratios are all to taste. Let the chicken marinate for at least an hour. After chicken has marinated, take one piece and place it at the end of one piece of bacon. On top of the chicken piece, place a jalapeno (or two, depending on their size) and a small dollop (for lack of a better word) of cream cheese. Then start rolling the enitre thing up in the bacon. Try to make it tight, but not tight enough to force the cream cheese to squeeze out. You want the bacon to wrap about two times around the chicken piece. It the bacon piece is too large, just cut off any excess. Put a toothpick(or two) through the the entire thing to hold it together. Each piece should be able to be finished in about two bites. After you have rolled all of your pieces, put them on the grill, turning them with tongs to cook the sides evenly. When the bacon is finished cooking, they are done. Usually about 12-15 mins. per batch depending on how hot your grill is. Plate them and serve.

BACON-WRAPPED JALAPEñO POPPER CHICKEN



Bacon-Wrapped Jalapeño Popper Chicken image

Here are all the good foods -- jalapeño poppers, cheese, bacon -- rolled up into dinner. Cooking it on the grill gets the bacon crispy while the cheese stays gooey and melted on the inside.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 7

4 large jalapeño peppers (about 3 ounces each)
4 ounces cream cheese, divided into 4 pieces, chilled
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
4 small boneless, skinless chicken breasts (about 5 ounces each)
4 thin slices Colby Jack cheese
20 slices bacon (about 1 1/2 pounds)

Steps:

  • Wear gloves to protect your hands and use a small paring knife to cut the stem-end off the jalapeño; you should see the white ribs attached to the walls of the jalapeño. Use the paring knife to remove the ribs from the walls. Make a cut down the length of the jalapeño from the top to the tip. Carefully, without breaking the jalapeño in half, scrape out the ribs and seeds. Transfer to a microwave-safe bowl, add 3 tablespoons water, cover tightly with plastic wrap and microwave on high power until the jalapeños turn olive green and are lightly softened but are still firm and hold their shape, 2 to 3 minutes. Let cool.
  • Stuff each cooled jalapeño with a piece of cream cheese; squeeze the walls around the cream cheese to force out any air pockets and to seal the jalapeño walls together.
  • Mix together the cumin, 1 tablespoon salt and 1/2 teaspoon pepper in a small bowl. Pound the chicken lengthwise down the breast to make a rectangular 1/4-inch-thick cutlet. Sprinkle with a quarter of the seasoned salt. Repeat with the remaining chicken and seasoned salt.
  • With one of the narrow ends of the chicken facing you, lay a piece of Colby Jack cheese at the bottom of the cutlet. Place 1 stuffed jalapeño crosswise on top of the cheese about 2 inches from the bottom. Tightly roll up the chicken and the cheese around the jalapeño, folding in the sides as you roll. Repeat with the remaining chicken and jalapeños.
  • Lay 5 strips of bacon on a clean work surface so that the strips are slightly overlapping (about 1/4-inch) and are wide enough to completely cover a chicken roll. Place 1 chicken roll at the bottom of the bacon blanket. Wrap the bacon tightly over the chicken roll. Repeat with the remaining bacon and chicken rolls.
  • Prepare a grill for indirect grilling and heat to medium-high heat.
  • Place the chicken rolls, bacon seam-side down, on the cooler side of the grill. Cover and cook until the bacon is beginning to brown and the cheese is beginning to melt and ooze from the sides, 15 to 20 minutes. Transfer the chicken rolls to the hot side of the grill and cook until lightly charred, 1 to 2 minutes per side. Let cool 10 minutes before serving.

ROASTED JALAPENO & CHEESE STUFFED BACON WRAPPED CHICKEN



Roasted Jalapeno & Cheese Stuffed Bacon Wrapped Chicken image

See recipe #51522 to roast the jalapeno on a gas range. I've seen oven roasted recipes all over the internet. Two cooking methods provided: oven and grilling.

Provided by gailanng

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

2 whole jalapenos, roasted, skinless, cut in half and deseeded
4 chicken breast halves, boneless and skinless (about 4 ounces each)
garlic salt
fresh cracked pepper
4 ounces monterey jack cheese or 4 ounces gouda cheese, cut into 4 pieces
4 slices bacon

Steps:

  • Flatten chicken breasts to approx 1/4" thickness. Season both sides of chicken with garlic salt and pepper.
  • Divide and place sliced smoked jalapenos on each breast with cheese. Fold over the chicken and secure with a tooth pick or two. Then wrap each chicken breast with bacon.
  • Brown rolls over medium heat until bacon just begins to crisp. Place on a baking sheet and bake in a 350 degree oven for 20 minutes.
  • Grilling Method: Skip step #3. Grill on all sides until chicken and bacon are cooked through, being careful because the cheese will melt and seep out. Watch for flare ups from bacon fat.

CREAM CHEESE STUFFED JALAPENOS WRAPPED IN BACON



Cream Cheese Stuffed Jalapenos Wrapped in Bacon image

Delicious stuffed jalapeno recipe I got from my sister. Great for parties, especially barbecues. You can cook either in the oven or on the grill, but I prefer the grill. You can also substitute Anaheim peppers for a little less heat.

Provided by abbibaby

Categories     Cheese

Time 30m

Yield 30 peppers, 10-15 serving(s)

Number Of Ingredients 5

30 jalapeno peppers (or Anaheim peppers)
2 (16 ounce) packages bacon
16 ounces cream cheese, softened
2 cups sun-dried tomatoes, chopped (out of a jar is fine, they don't have to be fresh)
1 tablespoon garlic powder

Steps:

  • Wash and remove the seeds of the jalapenos by making a "T" cut in the jalapenos and scooping out the seeds. (A "T" cut is where you cut the pepper horizontal about half way and then in the middle of the slit, you cut a vertical slit forming a "T" cut in the pepper.).
  • In a bowl, combine cream cheese, sun dried tomatoes, and garlic powder. Using a teaspoon "stuff" the jalapeno with the cream cheese mixture.
  • Wrap jalapeno in bacon and secure with a toothpick. (If you are cooking on the grill remember to soak toothpick in water for 15 minutes before securing pepper with it, to ensure it doesn't catch fire on the grill).
  • Cook on the grill or bake at 450° F for 15 minutes or until bacon is cooked through.
  • Enjoy!

Nutrition Facts : Calories 614.1, Fat 56.9, SaturatedFat 22.4, Cholesterol 111.7, Sodium 1129.7, Carbohydrate 11.9, Fiber 2.6, Sugar 7.3, Protein 15.3

BACON-WRAPPED JALAPENO POPPERS



Bacon-Wrapped Jalapeno Poppers image

Better than the typical poppers.

Provided by videogator

Categories     Appetizers and Snacks     Vegetable     Jalapeno Popper Recipes

Time 30m

Yield 6

Number Of Ingredients 4

½ cup cream cheese
½ cup shredded sharp Cheddar cheese
12 jalapeno peppers, halved lengthwise, seeds and membranes removed
12 slices bacon

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Mix cream cheese and Cheddar cheese together in a bowl until evenly blended. Fill each jalapeno half with the cheese mixture. Put halves back together and wrap each stuffed pepper with a slice of bacon. Arrange bacon-wrapped peppers on the prepared baking sheet.
  • Bake in the preheated oven until bacon is crispy, about 15 minutes.

Nutrition Facts : Calories 213 calories, Carbohydrate 2.5 g, Cholesterol 51.3 mg, Fat 17.7 g, Fiber 0.7 g, Protein 11 g, SaturatedFat 8.8 g, Sodium 539.5 mg, Sugar 1 g

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