- Thick sliced bacon - one piece of bacon will do two Hot Chicks
- Boneless skinless chicken breasts - depending on the size, you can get six to eight slices from each breast
- Fresh jalapeno peppers - depending on the size, you can get eight to twelve pieces from each pepper
- String cheese (mozzarella) snack sticks - each stick will do four Hot Chicks
- Toothpicks - one per each
- Your favorite spicy hot rub - I use a rub I developed for my pork buttts and spare ribs on my smoker, but you can use any commercial dry rub you particularly like - there are hundreds of them out there.
Do the prep work:
- cut each cheese stick in fourths
- cut the bacon slices in half
- cut the outer shell off the pepper and discard the stem and seeds, then cut pieces about the same size as the cheese
- out of the widest part of the chicken breast, cut thin slices crossways as shown below; they will need to be long enough to wrap around the cheese and pepper. Save the remaining end pieces of chicken for other use.
Lay a chicken strip overlapping one end of the bacon strip, and then add a piece of cheese and of pepper as shown below.
Roll the chicken strip over the filling like this:
Continue to roll the chicken and bacon up fairly snug, keeping the cheese and pepper centered inside. Secure the roll with a toothpick.
These go pretty fast once you get the parts all ready...
Sprinkle the tops of these with the rub mentioned above
Here is a little tray of 16, ready to firm up in the fridge before hitting the oven.
I put these on a middle rack in my electric oven on high broil with the door open. Mine take about 15 minutes, but depending on your oven - Your Mileage May Vary. I'd start checking them after 10 minutes.
You can also top them with extras after they are finished - here I used slices of tomato and avocado and some coarse ground pepper. I have also served them with an avocado cream dip, very popular.
