Tuesday, September 24, 2013


I love being married, and I dearly love my husband, John.  He is the kindest, sweetest man and I am so blessed to have found him.  He makes me laugh.  We have great conversations.  He is truly great, and we are perfect for each other.  Sappy, I know.  I apologize.

I have to apologize again for this post.  I am really really really bad for your diet.  I can't help myself.  I just have to do things like this.  It must be in my DNA.  Don't get me wrong, I love salads and veggies too.  But I have a weakness (besides bacon, butter, cheese and garlic).  I love party food.  I will spend an entire day in the kitchen making 10 different appetizer dishes for a football game.  It's just that dipable, hand-held, bite-size morsels really bring joy to my heart.  And bacon.  Bacon does that too.  So what does all that have to do with marriage?  Well, I'll tell you right now.  My Bacon-Wrapped Jalapeno Popper Stuffed Chicken got married to my Cadillac Queso, and they had babies, quadruplets!  And they were all so darn tasty that we ate them all.  If you're a party food fan, this dish is for you.  The end.

4 boneless skinless chicken breasts
8 slices bacon
1 8-ounce package cream cheese
1/4 C Parmesan cheese
2 cloves garlic, minced
1 to 3 T jalapeno slices, chopped
1 C pepper Jack or cheddar cheese, shredded

Preheat the oven to 350 degrees.  For the filling, mix cream cheese, Parmesan cheese, garlic, jalapenos and shredded cheese in a food processor.

Next, carefully butterfly the chicken by slicing through the thickest part of the chicken lengthwise. Continue pulling the top back until you've opened it kind of like a book, being careful not to go all the way through to the bottom.  If you need a video tuturial, watch this video on how to butterfly chicken.

Divide your filling into four.  With your hands, mash the filling into an oval ball shape.  Place the filling in the chicken.  Fold the other side of the chicken down over the filling.  Secure with toothpicks, making sure no filling is showing through.  **Tip...use three toothpicks per chicken breast. That way you'll know how many to look for and pull out.

Wrap two slices of bacon around each chicken breast.  Put them in a glass casserole dish and cook about 20-25 minutes or until the chicken is done and bacon is crisp.  Don't worry if some of the filling cooks out.  Just spoon that over your chicken after it's done.

While the chicken is cooking, make the Cadillac Queso (recipe to follow). When the chicken is done, remove the toothpicks and spoon the queso over the chicken.  You will have extra queso, so make sure you buy some tortilla chips for the leftovers!

One 2-lb block Velveeta, cubed
2 roasted poblanos, skins removed and seeded, chopped
1/2 to 1 C shredded pepper Jack cheese (depends on how thick you want it)
2 cans Rotel, undrained (I use one hot, one regular)
1/4 C cilantro, chopped
1/2 C heavy cream (less if you want a thicker queso)
2 bulbs roasted garlic, squeezed from the skins and chopped
2 serranos, chopped

Put all of the ingredients in a large microwave-safe bowl.  Cook in three-minute increments, stirring in between, until the Velveeta and cheese are all melted.

1 comment:

  1. we do often take the love in our lives for granted, so nothing wrong now and again being sappy. Good on you. The CADILLAC QUESO is new to me, sound super duper rich.