Start with boneless chicken breasts and slice in half lengthwise until you have a two filets about the size of your hand.
For the filling I diced red peppers, jalapenos and sweet onions and used a shredded Monterey Jack cheese.
Add the filling and be very generous as you fill then sprinkle fajita seasoning onto your filling.
Roll up the chicken and wrap with a couple of pieces of bacon. Sprinkle the top with more of the fajita seasoning.
I then smoked at 225 for 2 hours or until the internal temperature was 165. You can either slice into medallions or serve whole as an entrée.
These make great appetizers sliced into medallions and 6 or 8 whole chicken breasts make many, many bite size snacks. I recommend letting the rest prior to slicing as this makes life much easier.
Fajita Seasoning Recipe
1 Tablespoon Cornstarch
2 teaspoons Chili Powder
1 teaspoon Salt
1 teaspoon Paprika
1 teaspoon White Sugar
1/2 teaspoon Onion Powder
1/2 teaspoon Garlic Powder
1/4 teaspoon Cayenne Pepper
1/2 teaspoon Cumin
I actually doubled this and I recommend making a big batch as it will keep forever
Keep Smoking My Friends
Randy
