Jack cheese and jalapenos are a natural combination, put to good use here as a filling for chicken which is then wrapped with bacon and grilled.
INGREDIENTS (for 5 servings):
- 4 skinless, boneless chicken breasts
- 1/2 pound Monterey Jack cheese
- 8 jalapeno peppers
- 8 slices bacon
- salt to taste
- ground black pepper to taste
- 1 pinch garlic powder
Soak skewers in water for 1 hour.
Pound breasts between 2 pieces of plastic wrap. It should be about 1/4 inch thick. Cut in half lengthwise. Sprinkle with salt, pepper, and garlic powder on both sides.
Cut cheese in to strips to fit lengthwise on pounded breast. Put a slice of jalapeno beside the piece of cheese. Roll the breast from the bottom, and set it down with the overlap down. Wrap with a whole piece of bacon around the ends to keep the cheese in as it cooks. Put on soaked wooden skewer.
Grill over medium heat until done.