Las
Casas Famous White Wings™
By
Chef Matt Martinez, Matt’s No Place, TX
Made
with:
Nueske’s Applewood Smoked Bacon
Makes
Approximately 16
Ingredients:
4 - 8 oz Chicken Breast
32 Slices 18-22 Count Thin Sliced Applewood Smoked Bacon
1 lb. Monterrey Jack Cheese
16 Slices Pickled Jalapeños
Preparation:
Cut each chicken breast into 4 strips, approximately 2
oz. each. Cut the Monterey Jack into 1 oz. cubes. Place
cubed cheese into center of each chicken strip, adding
in one sliced jalapeño.
Take
1 slice of bacon and wrap around chicken, forming a ball.
Then take another piece of bacon and go the opposite way,
wrapping tightly. Either tuck the bacon into the chicken,
securing tightly, or use a toothpick to hold in place.
Once all the chicken strips have been prepared, place
them on a grill over medium heat and cook for 20-30 minutes.
Be sure to constantly rotate each chicken wing to ensure
all the bacon and chicken is thoroughly cooked. The cheese
will start to ooze and the bacon will be crispy when they
are done.
Serve
with flour tortillas, salsa, sour cream and/or pico de
gallo. (Hint: You can speed up the cooking process by
blanching in a fryer first.)
Other
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Chef
Matt Martinez Bio