Smoked Jalapenos with Chipolte Chicken & Bacon

Name: Smoked Jalapenos with Chipolte Chicken and Bacon
Cook time: P1H
Total time: P1H
Yield: 24
Cuisine: Fusion
Ingredients: jalapeño pepper; chicken breast halves, boneless, skinless; chipotle chili peppers; paprika; cumin; garlic powder; coriander; bacon; blue cheese

This hot treat was just meant to be, I mean jalapenos, chicken, bacon and yes...smoke.

Yield

24 servings

Prep

30 min

Cook

1 hrs

Ready

Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium

Ingredients

Amount	Measure	Ingredient	Features
12	each	jalapeño pepper	*
2	each	chicken breast halves, boneless, skinless
2	tablespoon	chipotle chili peppers powder	*
2	tablespoon	paprika
2	tablespoon	cumin
2	tablespoon	garlic powder
2	tablespoon	coriander
12	slices	bacon Thick cut, cut in half to make 24 slices
2	cup	blue cheese dressing	*

Ingredients

Amount	Measure	Ingredient	Features
12	each	jalapeño pepper	*
2	each	chicken breast halves, boneless, skinless
3E+1	ml	chipotle chili peppers powder	*
3E+1	ml	paprika
3E+1	ml	cumin
3E+1	ml	garlic powder
3E+1	ml	coriander
12	slices	bacon Thick cut, cut in half to make 24 slices
473	ml	blue cheese dressing	*

Directions

Mix spices together to make a dry rub. Dice chicken into about ½ inch cubes. Place chicken and rub together in small feezer bag, shake to coat each piece of chicken. Seal bag and set aside at room temperature.

Start charcoal grill for medium to medium low indirect heat.

Cut peppers and remove the membranes and seeds. Place one piece of chicken in each pepper, wrap with bacon and secure with a tooth pick.

Once the grill is preheated to a med-med/low heat, place peppers on grill let smoke for about an hour or until the chicken reaches a temperature of 165deg F. by an instant read therometer.

Serve with blue cheese dressing.