A few weeks back I made these at a get together with friends. They were a huge hit. Spicy and perfect on the grill! You can also bake them too if desired. Save your self some pain and remember to wear gloves while handling the jalapenos. :)
Texas Chicken Diablo Skewers
- 2 lbs. chicken tenders
- 2/3 cup orange juice
- 1 1/2 Tablespoons dry steak seasoning, divided
- 8 oz. cream cheese, softened
- 2/3 cup chopped pecans
- 10 - 12 whole fresh jalapenos (depends on # chicken tenders)
- 2 lbs. thin sliced bacon
- 2 cups barbecue sauce, divided
- wooden skewers
- *Place chicken tenders in bowl, add orange juice and 1 Tablespoon steak seasoning. Stir, cover and set in refrigerator to marinate 1 or more hours, but no more than 8 hours. Soak wooden skewers for at least an hour in water before cooking them so they don't burn.
- In separate bowl, mix cream cheese, pecans and 1/2 Tablespoon steak seasoning, blend well by hand, and set aside.
- When ready to assemble, was and slice jalapenos in half lengthwise, remove seeds, then rinse again. Fill jalapenos half with cream cheese mixture, place a chicken tender on top of filling , wrap with 1 slice of bacon, and secure with a skewer so the bacon stays wrapped around the jalapeno (if desired can have two stuffed jalapenos on each skewer). Set aside half of the barbecue sauce for the end. When finished assembling the remaining skewers, brush all finished jalapenos generously with about a 1/4 of the barbecue sauce.
- Bake or grill until chicken is thoroughly cooked, approximately 45 minutes at 350 degrees F, turning halfway through cooking time and basting with 1/4 more of the sauce. Baste on last time about 5 mins before finished cooking with reserved barbecue sauce or use to serve with it.
Feeds 7 to 8
Source : Texas Co-op Power magazine December 2011