Bacon-Wrapped Jalapeño Chicken Bites are flattened chicken tenders stuffed with cream cheese laced with chopped jalapeño pieces, then wrapped with bacon. Whether you call them Armadillo Eggs with Chicken, Chicken Grenades, or Jalapeño Chicken Poppers, they will make the men in your life go crazy. I promise.

Add bacon to anything, and it will fly off the table.

That’s what a caterer once told me. I believe it. Certainly applies here.

Whether you’re planning a cookout this weekend or cooking indoors, grill up a few of these sizzling treats for a quick appetizer or serve as an entree. I can’t think of a better way to celebrate the Fourth of July than with a big plate of these spicy, cheesy, smoky, and crispy chicken nuggets.

Is there a substitute for the jalapeños?

If you don’t like spicy, leave out the jalapeños or skimp a bit. I prefer fresh jalapeños over the canned or pickled ones traditionally used with nachos. They are milder and prettier, too.

Can I cook these in an air-fryer?

Yes. I’ve only experimented with the new air-fryer attachment sold for the Instant Pot. Preheat to 400˚ F. That’s important. Then cook one layer for 12 minutes, turning half-way through.

I like to line the original stainless steel pot insert that comes with the Instant Pot with aluminum foil. This facilitates cleanup and keeps any drippings from burning.

How To Assemble Bacon-Wrapped Jalapeño Chicken Bites

Pound chicken breast tenders.

Seed and chop fresh jalapeño peppers.

Smear cream cheese on top of each tender and sprinkle with peppers.

Roll bacon around the folded chicken tender and secure with a toothpick.

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Paula

Recipe slightly adapted from “Warren’s Chicken Bites” published in Home Cooking with Trisha Yearwood.