Bacon! How can you do anything wrong with bacon? This was a dinner project that was made up as we went along, but we figured
since bacon is involved, there was really no way we could screw it up.
One thing this site is not about, is eating healthy dishes but rather butter, bacon, pre prepared foods, much unlike long life, it just goes on and on.
It all starts with a chorus line of thighs, chicken thighs. Little too thin to slice in half so we we worked with what we had. They were, well, rubbed vigorously with garlic, because there’s no dinner that should be without garlic.
After cutting the stems off the peppers, we started prepping with poblano and jalapeno peppers by ripping the innards out like something Hannibal Lector would be proud of.
Preheating the oven to 350, we then put the peppers on a cookie sheet and gave them the heat that they intended to give us. Actually, it really worked out that way. The milder poblanos didn’t take long under the broiler to be done while the hotter jalapenos took a bit longer.
After baking them in the oven, they came out and cooled a bit. You should be able to easily remove the skin from the peppers and discard. This is strictly your choice, there’s nothing wrong or distasteful about it. We shredded jack cheese and stuffed the peppers. We opt for chicken thighs instead of breast because they tend to be tastier and more moist, but you may want to do breast for the thickness.
Meanwhile, the bacon all got cooked but only enough to just get a bit of browning. We wanted to still very pliable and needing to to be finished. Don’t discard the bacon grease, we’ll be using it in just a few.
Once this is done things get really fun. We laid out the bacon to be wrapped around the chicken down on the cutting board. On that we laid down two thighs and bobbie pinned those things together side by side with the toothpicks. On that the cheese stuffed pepper got put down and the thighs wratpped around it. Then the food of the Gods got wrapped around the whole contraption and those got skewered to hold it all together. e found that if you overlap the ends of the bacon and stick the toothpick straight down, it held together much better than any other way we tried.
Here’s where things get real. Real artery clogging that is. We took the whole enchilada is it were, and after dumping some of the bacon grease, we got the remaining grease nice and hot before putting in the chicken. Cooking something this thick in a frying pan, may yield some of the internal areas under cooked. We had to nuke one of the delights for a minute or two just to be safe.
Once it was all done, we split them between the two of us (only two of the four) as they had different peppers. We teamed them up with some packaged pasta and burnt butter broccoli to complete the ensemble.
This one was awesome! Hope you enjoy it as much as we did.