This recipe was inspired by our first annual Bacon Bash Texas winners, Back Door Catering. Yum!

Makes approx. 20 Diablos.

INGREDIENTS:

DIABLOS:

1 LB. Fresh Chicken Tenders

Pickled Jalapenos, sliced

1 Package Pederson’s Jalapeno Bacon

Bite My Butt Rub

COOL CILANTRO CREAM:

6 OZ. Cream Cheese, softened

8 OZ. Sour Cream

1-2 Bunches Fresh Cilantro (tops only)

2 Chicken Bouillon Cubes

1 Lemon, juiced

1 Jalapeno (seeded or not depending on desired heat level)

Half & Half

INSTRUCTIONS:

DIABLOS:

1. Roll bite sized pieces of chicken & sliced jalapeno into half a slice of bacon. Fasten with a toothpick.

2. Over medium heat of a grill, cook diablos until bacon is done, 5-8 minutes, turning diablos frequently.

3. Remove from grill and generously coat them with Bite My Butt Rub.

4. Return to grill to carmelize seasoning, 1-2 minutes.

5. Remove & serve.

COOL CILANTRO CREAM:

1. In food processor, add softened cream cheese, sour cream, cilantro, chicken bouillon cubes, juice of a lemon, and a jalapeno.

2. Blend thoroughly, and slowly add Half & Half to reach desired consistency.