Here’s another treat that I harvested (stole) from the Kaups. This hors d’oeuvre can be broiled or cooked on the grill…
- 2 boneless, skinless chicken breasts
- 1 medium can of whole, marinated jalapenos
- 1 package of cream cheese
- 1 bottle of Kraft Zesty Italian salad dressing
- 1 package of thick-sliced bacon
- 4 oz of Bailey’s Irish Cream liqueur
The night before, cut the chicken into 1 inch cubes, or roughly
bite-sized. Put the chicken in a Zip-Lock (or similar) bag, and cover with enough Zesty Italian dressing to cover all of the pieces. Place the bag in the refrigerator, pour a small shot glass with the Bailey’s Irish Cream, then go sit in front of the TV and drink up.
The next day, open the can of jalapenos and drain. Slice the ends off of the peppers, then cut in half lengthwise. With a small paring knife, remove all of the seeds and the ribs. The ribs of the pepper contain the intense heat, so you will want to make sure that they are trimmed away.
Thick bacon works best. If you only have the thin sliced, you should use one whole slice per wrap. With the thick sliced, you can cut each slice in half.
Put a small pat of cream cheese in each jalapeno half, then put one of the chicken pieces on top of the cheese. Wrap the japaleno with a slice of bacon, and secure with a toothpick. The wraps should be cooked on a medium-hot grill until the chicken is done.
Warning: Eating these wraps can be addictive, and is not unlike playing Russian Roulette. Whether or not your mouth explodes depends on how much of the jalapeno ribs you were able to remove. Mishaps can be medicated with an appropriate adult beverage.