Bacon Wrapped Stuffed Chicken Thighs

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Ingredients:

• 8 boneless, skinless chicken thighs
• 4 Anaheim chiles, roasted, peeled, and halved lengthwise
• 8 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• 8-12 slices of bacon (enough to wrap around the thighs)
• 1 tablespoon Slap Ya Mama seasoning
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• 1/2 teaspoon salt
• Toothpicks

Instructions:

1. Preheat Oven:

   • Preheat your oven to 375°F (190°C).

2. Prepare the Filling:

   • In a mixing bowl, combine the softened cream cheese and shredded cheddar cheese. Mix until well combined.

3. Prepare the Anaheim Chiles:

   • Halve the roasted and peeled Anaheim chiles lengthwise and remove any seeds.
   • Spoon the cheese mixture into each halved chile, distributing it evenly.

4. Season the Chicken:

   • Lay out the chicken thighs on a flat surface.
   • Season both sides of the chicken thighs with Slap Ya Mama seasoning, garlic powder, black pepper, and salt.

5. Stuff the Chicken Thighs:

   • Place one stuffed Anaheim chile half in the center of each seasoned chicken thigh.
   • Roll the chicken thigh around the stuffed chile, tucking in the sides to enclose the filling as much as possible.

6. Wrap with Bacon:

   • Wrap each stuffed chicken thigh with 1-2 slices of bacon, ensuring the bacon covers the chicken completely and the ends overlap slightly. Secure with toothpicks if needed.

7. Bake the Chicken:

   • Place the bacon-wrapped chicken thighs on a baking sheet lined with parchment paper or a baking rack to allow the fat to drain.
   • Bake in the preheated oven for 35-45 minutes, or until the bacon is crispy and the chicken is cooked through (internal temperature should reach 165°F or 74°C).

8. Broil for Crispiness (Optional):

   • If the bacon isn’t crispy enough, you can broil the chicken thighs for an additional 2-3 minutes, keeping a close eye to prevent burning.

9. Serve:

   • Remove the chicken from the oven and let it rest for a few minutes.
   • Serve hot with your favorite sides.

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