Southwest Chicken Fattie
Ingredients for 1 Fattie:
(I would recommend doing 2-4 at a time and freezing the extras for quick meals later.)
Large chicken breast (boneless and skinless)
Dry spices or rubs such as FCC Hatch Green Chile powder, poultry rub, fajita seasoning, etc.
Salt if your seasoning has none
1/4 - 1/3 c. Softened cream cheese
1/3 c. Shredded cheese of choice
2 – 3 Tbsp. FCC Pure Green Chile
3-4 Tbsp. FCC Salsa (Mama's or Papa's)
4-5 strips of thin bacon, not thick-cut as it needs to stretch
Place chicken breast between plastic wrap and pound out to ½” or less thickness; not too thin as you don’t want holes.
Season the chicken with salt and dry seasonings, and spread the cream cheese across the surface of the chicken.
Top with shredded cheese, Pure Green Chile, and Salsa of choice.
Start at the narrow end and roll up the chicken breast to make a fat log.
With seam side up place one slice of bacon down the seam and over the ends.
Lay 3-4 strips across this slice down the length and carefully turn over so the seam side is down.
Wrap the ends of the bacon slices over and overlap stretching a bit so the ends stick to each other.
Be sure to pull up the ends of the long seam bacon strip and tuck them inside the overlapping pieces to hold in all the stuffed ingredients.
Smoke at 225° until the internal temperature is 165° (about 2 hours).
I have smoked these at 300° if you want them to cook a bit faster.
You could do them in the oven or air fryer, but the flavor of the smoker is over the top.
Slice ½” to ¾” thick and serve with your favorite sides.
Great reheated and served on a salad.
Side note: Add sautéed bell pepper strips, a blend of other peppers like poblanos, spinach, squash strips, and a bit of cooked rice or frijoles to mix it up a bit. Just remember not too much as it has to be rolled up!
Recipe by Saundra Steckline from Fresh Chile Cookin'! group on Facebook.
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