Ingredients:
2 large boneless, skinless chicken breasts (or 4 small)
1 cup shredded smoked cheddar cheese (or pepper jack for extra heat)
2-3 fresh jalapeños, finely diced (remove seeds for milder heat)
4 slices bacon, cooked & crumbled (optional, for extra smokiness)
1 tsp smoked paprika
1 tsp garlic powder
½ tsp cumin
½ tsp salt
½ tsp black pepper
1 egg (for binding, optional)
½ cup breadcrumbs (or crushed pork rinds for low-carb)
2 tbsp olive oil (for frying)
Toothpicks (to secure rolls)
Instructions:
Prep the Chicken:
Butterfly the chicken breasts (slice horizontally, but not all the way through) and pound them to ¼-inch thickness.
Make the Filling:
In a bowl, mix shredded cheese, diced jalapeños, crumbled bacon (if using), smoked paprika, garlic powder, cumin, salt, and pepper.
If the mixture feels too dry, add a beaten egg to help bind it.
Roll ‘Em Up:
Lay the chicken flat and spread the cheesy jalapeño mixture evenly.
Roll tightly and secure with toothpicks.
Coat & Cook:
Roll each chicken bundle in breadcrumbs (or skip for low-carb).
Heat olive oil in a skillet over medium heat. Sear the rolls on all sides until golden (about 2-3 mins per side).
Transfer to a baking dish and bake at 375°F (190°C) for 15-20 mins until the chicken reaches 165°F (74°C) internally.
Serve:
Let rest for 5 mins, slice, and enjoy with ranch, sour cream, or extra jalapeño sauce!
Pro Tip: For extra smokiness, add a dash of liquid smoke to the filling or grill the rolls instead of baking.
Enjoy!