Ingredients

• 4 skinless, boneless chicken breasts

• 1/2 pound Monterey Jack cheese

• 8 jalapeno peppers

• 8 slices bacon

• 1/2 cup Voodoo Chile Porcus Infernum, The World’s Best Bacon Hot Sauce(Click To BUY)

• salt to taste

• ground black pepper to taste

• 1 pinch garlic powder

Directions

1. Soak skewers in water for 1 hour.
2. Pound breasts between 2 pieces of plastic wrap. It should be about 1/4 inch thick. Cut in half lengthwise. Sprinkle with salt, pepper, and garlic powder on both sides.
3. Cut cheese into strips to fit lengthwise on pounded breast. Put a slice of jalapeno beside the piece of cheese. Roll the breast from the bottom, and set it down with the overlap down. Wrap with a whole piece of bacon around the ends to keep the cheese in as it cooks. Put on soaked wooden skewer. Drizzle with Voodoo Chile Porcus Infernum, The World’s Best Bacon Hot Sauce (Click To BUY)
4. Grill over medium heat until done.