4 (8 ounce) boneless chicken breasts
32 slices thin sliced bacon
1 lb monterey jack cheese, cut into 1 inch cubes
16 slices pickled jalapeno peppers
Cut each chicken breast into 4 strips.
Place a cheese cube and one slice of jalapeno on each chicken strip and roll up.
Wrap one slice of bacon around each rolled up chicken slice, forming a ball; then wrap another slice of bacon the opposite way.
Tuck the bacon into the chicken ball, using toothpicks to hold in place.
Grill at medium heat for 20-30 minutes, rotating constantly to ensure the meats are cooked through.
Cheese will start to ooze out and bacon will be crispy when done.
NOTE:
You can speed up the cooking process by blanching the chicken balls in a fryer first for about 3-4 minutes.
Serve with flour tortillas, salsa, sour cream, or pico de gallo.
Recipe from Las Casas restaurant in Temple, TX.