Take a boneless, skinless chicken breast and pound it very flat. Rub one side with Adobo seasoning. On the seasoned side place a sliced jalapeño and a pile of shredded cheese (I used Monterrey Jack.) Roll the whole thing up like a HoHo with the cheese and peppers in the middle. Roll it as tight as possible. Wrap the roll in Bacon. You have to use pork bacon. If you use Turkey Bacon then you are not a man and you should just have a salad while wearing a dress.

Use toothpicks that you have soaked in water to keep the whole thing rolled up.

Put the whole thing on the grill over indirect medium high heat. Cook for 3 minutes, rotate it a quarter turn, 3 minutes, and so on. Keep an eye on it for flare ups. After all sides are grilled turn the heat down and let the whole thing heat through for awhile. It’s done when the temperature in the thickest part of the chicken (don’t push the thermometer into the cheese) reaches 76 degrees C. That’s 170 F for all you jerks who like to use the weights and measures of the common folk.

The bacon and chicken will bond to form a smoky, tender unholy union of meat. The chicken will be very tender because the grease from the bacon will fry it while the heat from the grill simultaneously grills it. The goodness is extended by the fruit of the bovine concealed inside. The peppers just man the dish up by 44%. If you include the seeds in the peppers they man the dish up by 56%.

The ideal side dish for this is corn on the cob brushed with butter and BBQ sauce. Maybe some cole slaw too.

Garnish with more bacon.