This video is one hot mess. It’s just my real life and trying to show you how good these are. I got the recipe off of FaceBook, one of those “OMG it’s so good so share this” posts.
Here is the recipe. Leave the BBQ sauce off for a more induction friendly carb count. I chose to eat very low carb all day so I could have the little bit of BBQ sauce, it does give it an extra OOMPH.
4 Boneless skinless chicken breast, pounded out thin
3 oz. cream cheese
1/2 C shredded colby jack cheese
1/2 tsp garlic powder
1/2 tsp Tony’s creole seasoning
2 jalapeno peppers, sliced in half lengthwise and seeds removed
8 slices bacon
BBQ sauce (I used about 2 tablespoons for 4 breast)
After chicken is pounded thin. Mix the cheeses, garlic and creole seasoning in a small bowl. place a heaping spoon of cheese mixture into the half jalapeno. Place jalapeno at the end of the chicken closest to you and roll to where pepper is tucked inside chicken. Wrap the chicken tightly with 2 slices of bacon and place on a baking sheet or in a baking dish and coat with BBQ sauce. Bake uncovered @ 350 for 30-35 minutes.
We used myfitpal.com to estimate the carb count to be 7.25 gr a peice with BBQ Sauce. Leave the sauce off and the carbs should be around 3 gr a peice. Math is not my strong point so you might want to evaluate this on your own for an accurate count 🙂