Chicken Jack Jalapeño Torpedoes

  • Yield: servings


16-- chicken tenders
2tablespoons coarse ground pepper
1tablespoon coarse sea salt
8large jalapeno peppers
8slices bacon (smoked with mesquite is best)
1/2pound Monterey jack cheese (whole block not sliced or shredded)
1/2cup olive oil
1tablespoon Tony Chachere's
16-- toothpicks


Boil jalapenos for 5 minutes. Immediately remove from water, rinse to cool. Cut in half lengthwise, remove seeds ( use gloves when handling jalapenos). Arrange in a baking dish. Cut cheese block into 16 pieces that will fit in jalapeno cavity. Pour olive oil in a small bowl. Mix pepper and salt in a separate mixing bowl. Dip chicken tender halves in olive oil, then roll in pepper and salt. Lay 1 piece on top of cheese. Wrap each jalapeno, cheese and chicken tightly with bacon and pin with a tooth pick. Sprinkle Tony Chachere's on each pepper. Bake in a preheated oven at 350 degrees for 10 minutes, then broil for 5 minutes or until bacon is crisp. Turning once during broiling. Serve warm.