JALAPENO CHICKEN WRAPS
I've been playing around with this recipe from Taste of Home Back Yard Grilling and think I've got it right for our taste. This is so good, it can be a meal in itself. It's a little heat intense, but we like it that way. We loved the combination of spices. Hope you try it.
Provided by Nimz_
Categories Poultry
Time 50m
Yield 2 1/2 dozen
Number Of Ingredients 10
Steps:
- Cut chicken into 2 in strips that will fit the size of your pepper. (The size of the chicken strips will depend on how large your peppers are, so use your judgment. Even if they are bigger than the pepper, just tuck in what ever overlaps and it works fine).
- In a large resealable plastic bag, combine the garlic powder,onion powder, pepper, seasoned salt and paprika.
- Add Chicken and shake to coat.
- Place a chicken and onion strip in each jalapeno half. (If you don't like your onion a little crispy, saute in 1 tbl of butter for 2-3 minutes to soften).
- Wrap each pepper with a slice or two of the shaved smoked ham, enough to cover the entire pepper and place on baking sheet. You will need toothpicks if you use bacon or the prosciutto.
- Preheat oven to 350 degrees.
- Bake peppers for 20-25 minutes or until the ham is slightly browned and chicken juice runs clear.
- You can also grill these:.
- Spray your grill with Pam.
- Grill peppers uncovered, over indiredct medium heat for 20-25 minutes or until chicken juices run clear and ham is slightly brown.
- Serve with blue cheese or ranch dressing.
- For a variety, try sprinkling some Italian Bread Crumbs on top before adding the ham It adds to the flavor.
BACON-WRAPPED JALAPEñO POPPER CHICKEN
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
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.
MANGO CHICKEN WRAPS
These easy wraps are my go-to recipe when I want to make an exciting sandwich my family will love. The spiced chicken strips taste amazing with the tangy mango sauce.-Jan Warren-Rucker, Clemmons, North Carolina
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 5 servings.
Number Of Ingredients 18
Steps:
- In a food processor, combine the mangoes, onion, jalapeno, lime juice and honey. Cover and process until pureed. Stir in cilantro; set aside., In a large skillet, saute the chicken, cumin, garlic powder, chili powder, cayenne and oregano in oil until heated through. Spread mango sauce over tortillas. Layer with chicken, cheese, red pepper, tomatoes and lettuce; roll up.
Nutrition Facts : Calories 476 calories, Fat 18g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1116mg sodium, Carbohydrate 46g carbohydrate (15g sugars, Fiber 5g fiber), Protein 31g protein.
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