Sweet & Spicy Bacon Wrapped Diablos

Back Door Catering won the first annual Bacon Bash Texas with this recipe! Enjoy!

 

Sweet & Spicy Bacon Wrapped Diablos

Yield: Approx. 20 Individual Appetizers

Sweet & Spicy Bacon Wrapped Diablos

Ingredients

    Sweet & Spicy Diablo
  • 30-40 strips Pederson's Natural Farms Uncured Applewood Smoked Bacon (cut in half)
  • 2lbs. fresh chicken tenders
  • pickled jalapeños (sliced)
  • Back Door Catering Dust
  • Jalapeño Cream Corn
  • 8 cups fresh corn (boiled and scraped)
  • 8 tbsp. salted, sweet cream butter
  • 3 tbsp. flour
  • 2 cups half & half
  • 1/2 cup shredded Parmesan cheese
  • 3 fresh jalapeños (seeded & diced)
  • Cool Cilantro Cream
  • 1-2 bunches fresh cilantro (tops only)
  • 6 oz. softened cream cheese
  • 8 oz. sour cream
  • 1 fresh jalapeno (seeded or not depending on heat level preference)
  • 2 chicken bouillon cubes
  • 1 whole lemon (juiced)
  • half & half
  • Bacon Bites
  • Remaining Pederson's Natural Farms Uncured Applewood Smoked Bacon

Instructions

Sweet & Spicy Diablo
Roll bite sized pieces of chicken & sliced jalapeno into the meaty side of the bacon. Fasten snuggly with a toothpick. On a charcoal fire, over medium heat, cook Diablo’s until bacon is done, 5-8 minutes, rolling & turning the Diablo’s frequently. Remove from grill & generously coat them with Back Door Catering Dust. Return to grill to caramelize seasoning for 1-2 minutes. Remove & serve.
Jalapeño Cream Corn
Melt the 8 tbsp. of butter over medium heat. Incorporate flour, whisking constantly for 2-3 minutes, making a light roux. Add diced jalapeño, & sauté until tender, 3-5 minutes, stirring constantly so roux does not burn. Slowly whisk in half & half until sauce thickens. Add Parmesan cheese. Stir until melted. Add corn. Cook for 15-20 minutes med-low. Salt & pepper to taste.
Cool Cilantro Cream
In food processor, add softened cream cheese, sour cream, cilantro, chicken bouillon, juice of a lemon, & a jalapeño. Blend thoroughly, & slowly add half & half to reach desired consistency.
Bacon Bites
Dice & cook the left over bacon in skillet until crunchy.
Presentation
In a 2 oz. shot glass, add crunchy bacon bites to cover the bottom. Spoon in Jalapeno Cream Corn. Place Sweet and Spicy Diablo on top. Finally, garnish with a dot of Cool Cilantro Cream & serve.
Jalapeño Cream Corn
Melt the 8 tbsp. of butter over medium heat. Incorporate flour, whisking constantly for 2-3 minutes, making a light roux. Add diced jalapeño, & sauté until tender, 3-5 minutes, stirring constantly so roux does not burn. Slowly whisk in half & half until sauce thickens. Add Parmesan cheese. Stir until melted. Add corn. Cook for 15-20 minutes med-low. Salt & pepper to taste.
Cool Cilantro Cream
In food processor, add softened cream cheese, sour cream, cilantro, chicken bouillon, juice of a lemon, & a jalapeño. Blend thoroughly, & slowly add half & half to reach desired consistency.
Bacon Bites
Dice & cook the left over bacon in skillet until crunchy.
Presentation
In a 2 oz. shot glass, add crunchy bacon bites to cover the bottom. Spoon in Jalapeno Cream Corn. Place Sweet and Spicy Diablo on top. Finally, garnish with a dot of Cool Cilantro Cream & serve.
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