Inspecting my refrigerator I decided I wanted to use up some of the Queso Blanco cheese and after some more thought I decided to fashion a stuffed chicken breast out of one of my favorite foods; Jalapeno Poppers. The end result was a delicious dish I'm proud to share! Enjoy.
Queso Blanco & Jalapeno Stuffed Chicken Breasts
6 boneless, skinless chicken breasts, thawed
6 oz. cream cheese
6 oz. queso blanco cheese
3 small jalapeno's
1/3 c cooked, crumbled bacon or real bacon bits
Seasoned Bread Crumbs
Inbetween a piece of wax paper, plastic wrap or plastic baggy pound your chicken breasts to flatten. I simply use a rolling pin and it works great! In a food processor, chop the jalapeno's until they are finely chopped. I keep our jalapeno's in the freezer as we harvest them from our garden. I did a handful at a time, which is why the photo looks like there is more than 3. They were also frozen, hence; the ice on the sides.
Place the cream cheese in a microwavable bowl and soften 30-60 seconds depending on your microwave. Add the jalapeno puree' and the bacon bits. Slice the queso into 6 slices. Place a slice of queso blanco and 1/6 of the cream cheese mixture onto a chicken breast. Roll up tightly and secure with toothpicks. Finish all six and roll in fine, seasoned bread crumbs. (I make my own, but you can use store bought - Panko is good.)
Bake on oiled foil or a seasoned pampered chef baking stone for about an hour at 375 or until your chicken is done. Serve hot.
