Slice chicken breasts in half width wise (Each half will make 1 Chicken Bomb). Place between two pieces of wax paper and pound to 1/4 inch thickness. *A rolling pin also does the trick. Season each with salt a pepper.
Slice jalapeños in half, length wise and remove seeds, ribs, and the end with the stem. In a small bowl, mix your softened
cream cheese with your grated Colby jack.
Fill each jalapeño half with about 1 Tbs cheese mixture. (Sometimes I use more)
Place 1 jalapeño half at the end of each pounded breast piece. Roll over and together. *It doesn't always close the way you think it should. No worries! The bacon will pull it all together.
Wrap each breast piece with 2 slices of bacon. I do 1 at a time (obviously), and just sort of wrap tightly and tuck the
ends of the bacon under the strips. It all comes together in the cooking process. I promise you do not need toothpicks!
Preheat your grill to 350 degrees. Cook over indirect heat for 20-25 minutes; turning every 4-5 minutes. Baste chicken with BBQ sauce each time you turn it. Giving it one final basting right before it's done. Chicken is ready when it reaches an internal temp of 165 degrees. If you don't have a meat thermometer, pierce chicken with a fork. If juices run clear, it's done!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (93g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 89 (53%)|
|Amt Per Serving||% DV|
|Total Fat 9.9g||13 %|
|Saturated Fat 5.5g||27 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 61.9mg||19 %|
|Sodium 189mg||7 %|
|Potassium 198.2mg||5 %|
|Total Carbohydrate 1.1g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 0.9g|
|Protein 17.9g||26 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 168
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