Ingredients

The following ingredients have 12 Servings
  • 3 large jalapeños (seeded and thinly sliced lengthwise)
  • 1 tbsp extra virgin olive oil
  • 24 oz thinly sliced chicken cutlets (6 cutlets around 4 ounces each)
  • 6 oz cream cheese
  • 6 tbsp whole milk ricotta cheese
  • Adobo seasoning blend (to taste)
  • Paprika (to taste)
  • 6 slices bacon
  • 1 tsp Salt
  • 1/2 tsp Pepper

Instruction

  • Preheat oven to 350 degrees F
  • Saute jalapeños in olive oil over medium heat until softened, about 5 minutes.
  • Lay out chicken cutlets and spread 2 tbsp cream cheese and 1 tbsp ricotta on each piece
  • Top with a few slices of jalapeño and sprinkle, to taste, with adobo seasoning and paprika
  • Roll up each breast and wrap each with 1 slice of bacon, sealing on one side.
  • Season with salt and pepper and place the roll-ups into a lightly greased 9x9 square baking dish.
  • Bake 1 hour until the bacon turns lightly golden brown.
  • If desired brownness hasn't been achieved, you can turn the heat to broil and cook, watching closely, until the top is nice and crispy.