18 ozcontainer Chive and Onion cream cheese, softened
1/4cupprepared buttermilk Ranch salad dressing
1/4cupchopped pickled jalapenoSee Cook's note
2cupsBorden® Cheese Cheddar and Monterey Jack Cheese shreds or similar
8slicesthick cut bacon
8 toothpicks soaked in water
Using a sharp knife butterfly the chicken pieces through the middle being careful not to cut all the way through. Using a meat mallet pound to approximately 1/3-inch thickness.
Season the chicken pieces on both sides with garlic salt and lemon pepper.
In a small mixing bowl, whisk together the cream cheese and salad dressing until fully combined.
By hand fold in the chopped jalapeno and 1 cup Borden® Cheese Cheddar and Monterey Jack Cheese shreds. Mix well.
Divide the creamed mixture between the chicken pieces and spread to 1/2-inch of the edge of each piece. Sprinkle with the remaining Borden® Cheese Cheddar and Monterey Jack Cheese shreds.
Roll each piece starting with the widest edge, ending seam side down.
Wrap each piece with 2 slices of bacon. Secure with water soaked toothpicks, if needed.
Cover with plastic wrap and chill for 2 hours or overnight.
To grill on a gas grill, preheat the grill to medium. Grill each piece around 10-12 minutes per side, or until the bacon is crisp and the chicken has cooked through and, the juices are no longer pink or to 165°F. (Cook on foil, for easy clean-up)
Rest for 5 minutes remove toothpicks and serve.
If preferred mild chopped green chilies may be used in place of the jalapeno. Grilling tip: Use aluminum foil or a grill pan for the best results and easy clean-up.