Puff Pastry Rocks!

We filled the buttery crisp dough with savory Buffalo Chicken Dip and baked it until it was warm and gooey! Your guests (and your family) will love this quick & easy appetizer!

I made this recipe for our neighborhood Thirsty Thursday gathering and it was a hit! As in, there were merely crumbs left at the end of the evening.

How to Assemble the Stromboli

• Thaw the puff pastry sheets at room temperature for about 40 minutes
• Unwrap and place onto a parchment lined baking sheet
• Generously fill the center third of the dough with cold buffalo chicken dip
• Sprinkle with green onion and crumbled blue cheese

• Using a pairing knife, cut 12 strips into the left and right thirds of the dough
• Alternate folding strips over filling, overlapping as you go
• Trim the last strips if necessary
• Brush with beaten egg
• Bake at 375 degrees F. for 35-40 minutes, until golden brown

The great thing about this Simple Buffalo Chicken Braided Stromboli recipe is everyone loves Buffalo Chicken Dip AND the result looks fancy, but is super easy to assemble.

The flavor pairings for these puff pastry Stromboli’s are endless. We’ve done Sausage, Peppers & Caramelized Onion; Bacon, Egg & Cheese; and Cheesy Chicken & Broccoli.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Simple Buffalo Chicken Braided Stromboli

Course Appetizer

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Time to Thaw Puff Pastry 40 minutes minutes

Servings 12

Author Libby with Lemony Thyme

Ingredients

• 8 ounces cream cheese softened & cubed
• 4 ounces Monterey Jack cheese shredded
• 1 cup ranch dressing
• 1/2 cup Frank's Hot Sauce
• 3 cups shredded cooked chicken a rotisserie chicken works well
• 3 scallions thinly sliced
• 1/2 cup blue cheese crumbles
• 1 17.3 ounce box frozen puff pastry (2 sheets) thawed
• 1 large egg beaten

Instructions

• Thaw puff pastry at room temperature for 40-45 minutes. Preheat oven to 375° F. Line baking sheet with parchment paper.

For the Buffalo Chicken Dip

• Meanwhile, prepare buffalo chicken dip. In a medium pan over medium heat, combine cream cheese, Monterey Jack cheese, ranch dressing and Frank's Hot Sauce. Stir until melted and fulled combined. Remove from heat and fold in shredded chicken. Cool.
• Unfold pastry sheets. Generously fill center third of each sheet with cooled buffalo chicken dip. Sprinkle each with half the sliced scallions and 1/4 cup crumbled blue cheese.
• Using a pairing knife, cut 12 strips into the left and right thirds of each pastry sheet, as shown in the images above. Alternate folding strips over filling, creating a 'braid'. Trim last strips if necessary. Brush tops with beaten egg.
• Bake at 375° F. for 35-40 minutes until tops of pastry is golden brown. Allow to cool slightly. Slice and enjoy!

The post Simple Buffalo Chicken Braided Stromboli appeared first on Lemony Thyme.

Yes, I referenced the holidays. They will be here in no time and this year we’ll be ready! We’ll have a whole line up of appetizers queue’d up and ready to go!

It just so happens this warm & cheesy dip is also game day worthy!

For this oven baked dip think bacon-wrapped, cheese-stuffed jalapeño popper flavors! Fresh jalapeños, 3 kinds of cheese, bacon-love, and a buttery crisp topping make this dip a fan favorite.

Jalapeño Popper Dip Ingredients

• For the Dip
• 8 ounces cream cheese, softened
• 4 ounces cheddar cheese, shredded
• 4 ounces Monterey jack cheese, shredded
• 3/4 cup sour cream
• 1/4 cup mayonnaise
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 5-6 jalapenos, roasted & diced
• 6 slices bacon, cooked crispy & chopped
• For the Topping
• 3/4 cup panko breadcrumbs
• 1/4 cup parmesan cheese, shredded
• 4 Tablespoons butter, melted

How to Assemble the Dip

• Preheat oven to 400 degrees F.
• Place a rack in a rimmed baking pan lined with aluminum foil
• Arrange bacon slices and jalapenos on rack and bake for 20 minutes (or until bacon is crispy)
• Meanwhile, in a large bowl combine the remaining dip ingredients
• Chop bacon and jalapenos (discard stems and seeds), mix into dip
• Transfer dip to an 8×8 baking dish coated with cooking spray
• In a small bowl, combine Topping ingredients and spread on top of dip
• Bake for 20 minutes
• Garnish with crispy bacon and sliced jalapeno
• Serve with favorite chips or crackers

Recipe Tips

• You can adjust the ‘heat’ on this dip by adding more jalapenos or including the seeds. I used 5 average sized jalapenos (about 4″ long) and discarded the seeds. The result was mild on the heat meter.
• Cooking the bacon in the oven makes for easy cleanup.
• Roasting the jalapenos first mellows them out a bit and adds a nice smoky flavor.

For my college cooking kids, this Easy & Delicious Jalapeño Popper Dip Recipe is right up your alley! You can even assemble it the day before and just pop it in the oven before serving.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Easy & Delicious Jalapeño Popper Dip Recipe

This Easy & Delicious Jalapeño Popper Dip Recipe is perfect for holiday entertaining and a great addition to your game day spread!

Course Appetizer

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Servings 8

Author Libby with Lemony Thyme

Ingredients

For the Dip

• 6 slices bacon
• 5-6 jalapenos
• 8 ounces cream cheese softened
• 4 ounces cheddar cheese shredded
• 4 ounces Monterey Jack cheese shredded
• 3/4 cup sour cream
• 1/4 cup mayonnaise
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin

For the Topping

• 4 Tablespoons butter melted
• 3/4 cup panko breadcrumbs (gluten free for GF version)
• 1/4 cup parmesan cheese shredded

To Serve

• garnish with reserved crispy bacon & sliced jalapeno
• serve with favorite chips or crackers

Instructions

For the Dip

• Preheat oven to 400° F. Place a rack in a foil lined rimmed baking sheet. Arrange bacon slices and jalapenos on rack. Bake for 20 minutes or until bacon is crispy.
• Meanwhile, in a large bowl combine remaining Dip ingredients. In a small bowl, combine Topping ingredients.
• Remove bacon and jalapenos from oven. Allow to cool slightly. Dice jalapenos, discarding stem and seeds. Chop bacon, reserving 2 Tablespoons for garnish. Add remaining bacon and diced jalapeno to dip. Transfer mixture to an 8×8 baking dish. Spread topping over dip. Bake for 20 minutes.
• Garnish with sliced jalapeno and crispy bacon. Serve warm from oven with favorite chips or crackers.

The post Easy & Delicious Jalapeño Popper Dip Recipe appeared first on Lemony Thyme.

There are times when you just need to use up ingredients already in your fridge or pantry.

These Southwest Stuffed Bell Peppers are made for those days.

Change up the filling according to what’s on hand and you have an easy week night dinner that the whole crew will love!

The key ingredient categories in Southwest Stuffed Bell Peppers are:

Ground meat (chicken, turkey, beef or vegetarian meat substitute): we used ground chicken

Canned beans (black, kidney, white, or chickpeas): we used black beans

Cooked rice or grain (white rice, brown rice, quinoa, or couscous): we used leftover cooked rice and quinoa

Tomatoes (canned or fresh diced tomatoes, salsa, or tomato sauce): we used canned fire roasted diced tomatoes

Shredded Cheese (cheddar, monterey jack, pepperjack, or colby): we used monterey jack

Aromatics (onion, shallot, garlic, jalapeno, scallion, and/or cilantro): we used diced onion and jalapeno, and fresh cilantro

Seasoning (chili powder, cumin, oregano, garlic powder): we used them all

Besides being as satisfying as a casserole or comfort food, Southwest Stuffed Bell Peppers are a healthy and hearty meal.

Did you know that red bell peppers compared to green bell peppers have 10 times more beta-carotene and are loaded with Vitamin C, Vitamin A and are rich in antioxidants?

And they make terrific leftovers for lunch the next day!

Enjoy!!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Southwest Stuffed Bell Peppers

Change up the filling according to what's on hand and you have an easy, healthy and hearty week night dinner that the whole crew will love!

Course Main Course

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Servings 4

Ingredients

• 4 bell peppers halved, seeds removed
• 2 cups cooked rice or favorite grain such as quinoa or couscous
• 1 Tbl olive oil
• 1 sweet onion diced
• 1 jalapeno fine diced
• 1/2 pound ground chicken or turkey, beef or meat substitute
• salt & pepper
• 1 tsp garlic powder
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp ground oregano
• 1 15 ounce can black beans, drained and rinsed or kidney or white beans
• 2 1/2 cups shredded monterey jack cheese, reserve 1/2 cup for topping or cheddar or pepperjack or colby
• 1/2 cup fresh cilantro leaves chopped

Instructions

• Preheat oven to 375 degrees F. Place halved bell peppers cut side up in a shallow baking dish.
• In a large skillet, saute onion and jalapeno in olive oil until translucent, about 5 minutes. Add ground meat, season with salt & pepper and brown until cooked through, breaking into pieces with wooden spoon. Add the garlic powder, chili powder, cumin and oregano, stir to combine. Remove from heat and fold in beans and cooked rice (or grain), 2 cups shredded cheese, and chopped cilantro.
• Stuff pepper halves with filling. Bake for 30 minutes covered in foil. Remove foil, top with remaining 1/2 cup shredded cheese and bake uncovered for an additional 15-20 minutes until peppers are tender.

Notes

For Vegetarian version, substitute meat substitute for ground meat.

The post Healthy Southwest Stuffed Bell Peppers appeared first on Lemony Thyme.

To say I love ‘thrifting’ is an understatement.  And as a food blogger, I’m not alone.  We’ve always got an eye out for unique dishes and props to use for our food photography sessions.  I head straight to the dish/cookware section when I enter a thrift store then head to the cookbook shelf.  Last week while visiting our local Humane Society Thrift Store I spied this gorgeous cookbook.  The cover recipe was for Budín Azteca aka Aztec Casserole which matched this week’s Farmers Market bounty beautifully.

I was giddy when I pulled this gorgeous cookbook quietly off the shelf.  Yes I said quietly.  There’s an unspoken art to thrifting.  When entering an isle do a rapid visual inspection of the wares ahead of you.  If a treasure is spotted, you must act swiftly.  Like the day I spied a Romertopf Clay Baker on the bottom shelf at the very end of my isle.  I abandoned my buggie in order to maneuver my way to it without ever taking my eye off the prize.  This one was worth a fight (only if necessary of course).

The Farmers Market, located just walking distance from my office, reopened for the summer this past week.  Every Wednesday and Saturday morning from now through October our fresh produce will be purchased from our local farmers.  Boy does that make me happy.  Some of my favorite recipes on Lemony Thyme were Farmers Market inspired.

This Aztec Casserole is built in layers.  Sautéed squash, zucchini and corn become the vegetable layer.  Then there is the puréed tomato sauce layer, corn tortilla layer, roasted poblano peppers, cheeses, and chicken layers.  Repeated in true casserole style.

Once assembled the casserole is baked for 20 minutes or so until the cheese has melted and the ingredients are heated through.  The squash, zucchini and corn are cooked until just crisp-tender maintaining their fresh from the garden flavor.  I think that’s what I love most about this dish, well that and the fresh tomato sauce….along with the chicken and cheese.  And I can’t forget the tasty surprise of finding layers of corn tortillas nestled amongst all this goodness.

Aztec Casserole is as delicious to eat as it is cookbook-cover delicious to look at.  I can’t wait to try more authentic recipes from the regions of Mexico and share them with you.

All my best,
xo Libby

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Farmers Market Aztec Casserole

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 6 -8

Author Mexico The Beautiful Cookbook, lightly adapted

Ingredients

• 2 Tbl. olive oil
• 1 onion diced
• 2 garlic cloves minced
• 3 large tomatoes about 1 1/2 lbs, peeled and puréed
• 1 tsp. salt
• 1 Tbl. butter
• 3 cups fresh or frozen corn kernels
• 2 cups zucchini diced
• 2 cups summer squash diced
• 1/3 cup water
• oil for frying
• 10 corn tortillas
• 2 poblano chiles roasted, peeled & seeded, cut into strips
• 1 cup sour cream
• 2 cups cooked and shredded chicken
• 1 1/2 cups shredded cheese Monterey Jack, Cheddar cheese or Muenster

Instructions

• Heat olive oil in a skillet, add the onion and sauté until transparent. Add the garlic and sauté an additional 30 seconds. Add the puréed tomatoes and bring to a boil, reduce heat and simmer covered for 10 minutes. Set aside.
• Melt the butter in a large saucepan. Add the zucchini, summer squash and corn and cook for 2 minutes. Add the water; cover and cook for 8 minutes or until the zucchini is crisp-tender. Drain and set aside.
• In a skillet heat 1/2-inch of oil over medium heat. Add the tortillas one at a time and cook about 30 seconds per side. Reserve.
• Preheat oven to 375 degrees. Butter a large casserole dish.

To assemble…

• Place a thin layer of vegetable layer on bottom. Top with a layer of 4-5 tortillas. Then add a layer of tomato sauce. Add half of the remaining vegetables, half of the poblano strips, 1/2 cup of the sour cream in dollops, half of the chicken and 3/4 cup of shredded cheese. Repeat layers finishing with the cheese.
• Bake uncovered until the cheese has melted and the layers are heated through, about 15 – 20 minutes.

The post Farmers Market Aztec Casserole appeared first on Lemony Thyme.

There’s something about watching football while raking a chip through hot cheesy dip.  It just feels good.  I hadn’t planned on making, picturing and sharing this recipe today, but it’s Game Day and we deserve it.  You and me.  Cheesy Beef Enchilada Dip is soooo easy.  Five ingredients and 15 minutes is all you need.

Brown ground beef and drain.

Add in diced onion and jalapeno and sauté until tender.

Stir in enchilada sauce until heated through.

Add in half of the shredded cheese and stir until melted.

Top with remaining cheese.  Remove from heat and cover until melted.

See how easy that was!!  Bam!  And while this one-pan stovetop recipe comes together, go ahead and bake some tortilla chips to serve along side.

Cut flour tortillas into wedges.  Place in a single layer on cooking spray coated baking sheet.  Spray tops with cooking spray and bake at 400 degrees for 5-7 minutes until just golden.

Game Day just got a big dose of easy Cheesy Beef Enchilada Dip.

And the crowd goes wild.

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Cheesy Beef Enchilada Dip

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 8

Author Libby with Lemony Thyme

Ingredients

• 1 lb. ground beef
• 1 cup enchilada sauce
• 1 cup diced onion
• 2 jalapeno finely diced
• 1 1/2 cups shredded cheese cheddar/Monterey jack blend
• tortilla chips to serve

Instructions

• Brown ground beef over medium heat, breaking into small pieces with wooden spoon; drain.
• Add diced onion and jalapeno and sauté until tender, about 3-4 minutes.
• Stir in enchilada sauce and heat through.
• Add in half of the shredded and stir to combine. Top with remaining cheese. Cover and remove from heat.
• When cheese has melted serve with warm tortilla chips.

The post Cheesy Beef Enchilada Dip appeared first on Lemony Thyme.

We’ve taken our beloved Jalapeno Poppers to a new level.  Or maybe two new levels.  Or is it three?  We infused the cheese filling with buffalo wing sauce.  We wrapped them in bacon.  And then we threw our Bacon Wrapped Buffalo Poppers on the smoker grill.

I hadn’t intended to share these here, thus no fancy pictures.  But after the first bite, there was no way I could hold out.

Recipe Tip:  For less than $10.00, you can buy a box of a bazillion disposable gloves (at least 100).  When we first did just that, I thought it was a kind of funny, and may or may not have snickered just a bit every time we put them on.  I now must admit, I love wearing them when working with raw chicken, making meatloaf, or handling hot peppers.  For this recipe, I wore them for the entire process.  They were great for mixing the cheese mixture, then filling the peppers, and finally wrapping the bacon.

Slice the jalapenos in half lengthwise.  Using a small pairing knife, remove the seeds and membrane.  At this point, I either steam or boil the pepper for a few minutes.  This insures that they get cooked and thus are easier to eat.  Just cool before filling.  Combine cream cheese, shredded Monterey jack cheese, and buffalo wing sauce (we love Franks RedHot).  Mound the cheese mixture on each jalapeno half, then wrap a strip of bacon around each.

It was Sunday, and for us that means rolling the smoker grill out of the garage and fully loading it.  If you don’t have a smoker, these can be cooked over indirect heat on your outdoor grill, or you can bake them in the oven.

I smuggled a few of these out of the house this morning to share with a few of my work mates.  They were a hit!  We might just have a new Game Day favorite recipe.

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Bacon Wrapped Buffalo Poppers

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 5

Author Libby with Lemony Thyme

Ingredients

• 5 jalapeno peppers
• 4 ounces cream cheese softened
• 4 ounces Monterey jack cheese shredded
• 1/4 cup Franks REDHOT sauce or your favorite
• 10 strips of bacon

Instructions

• Preheat smoker or oven to 350 degrees.
• Slice jalapenos in half lengthwise, using a small pairing knife, remove seeds and membrane. Parboil or steam for 3-4 minutes, drain and cool.
• Meanwhile, combine softened cream cheese, shredded cheese and buffalo sauce. Fill each pepper half with cheese mixture. Wrap each stuffed pepper with a strip of bacon. Place on a rack in a shallow baking pan.
• Bake for 30-40 minutes or until bacon begins to crisp.

The post Bacon Wrapped Buffalo Poppers appeared first on Lemony Thyme.

I know for many families Friday is Pizza Night.  At our house we’ve been toasting the end of the work week with a cold beverage and a tray of Nachos.  Last Friday we made a big pan of roasted corn & poblano nachos with sausage and queso fresco.  They were amazing.  Tonight it’s Monterey Loaded Nacho Fries, inspired by our crazy good Monterey Chicken recipe.

In place of tortilla chips, we made oven baked potato chips.  We then layered them with bbq sauce, crumbled bacon, scallion, tomatoes, jalapeno, Monterey & cheddar cheese.  They were the perfect Friday night treat.

You might also enjoy some of our other Nacho Creations.  Here’s to the weekend!!

~ Jalapeno Pulled Pork Loaded Nachos ~

~ Fresh Veggie Nachos ~

~ Beef, Bean & Cheese Nachos {with Jalapenos} ~

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Monterey Loaded Nacho Fries

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 2 -4

Author Libby with Lemony Thyme

Ingredients

• 1 lb. small new potatoes sliced thin
• sea salt
• 1/4 cup BBQ sauce
• 4 strips of bacon cooked crispy
• 2 scallions thinly sliced
• 1 med. tomato diced
• 1 jalapeno fine diced
• 1 cup Monterey jack cheese shredded
• 1/2 cup cheddar cheese shredded

Instructions

For potato chips…

• Preheat oven to 400 degrees. Spray a baking sheet with olive oil. Place potato slices in a single layer on baking sheet. Spray with olive oil and bake for 15-20 minutes or until lightly browned. Depending on thickness some may brown more quickly. Remove them as they get done and sprinkle with sea salt.

To assemble nachos…

• Layer half of potato chips with half of each remaining ingredient and repeat. Bake for 10 minutes or until cheese has melted.

The post Monterey Loaded Nacho Fries appeared first on Lemony Thyme.

Why not turn this favorite chicken recipe into a grilled cheese?  If I can put Spaghetti & Meatballs into a grilled cheese, Monterey Chicken seemed like a natural.  Grilled chicken breast with smoky hickory bbq sauce, crispy bacon, lots of cheese, sliced tomato and diced jalapeno & scallion….sounds amazing right?

Pile that high on some crusty bread, pan grill it in butter, and call me one happy camper.  Actually, split this with a friend…and make that two happy campers.

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Monterey Chicken Grilled Cheese Sandwich

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 2

Author Libby with Lemony Thyme

Ingredients

• 2 4-ounce boneless skinless chicken breasts
• 4 strips bacon
• 2-3 Tbl. hickory bbq sauce or favorite
• 2 ounces Monterey Jack/cheddar cheese shredded
• 1 Roma tomato sliced
• 1 jalapeno fine diced
• 1 scallion thinly sliced
• 4 slices sourdough bread
• butter for grilling

Instructions

• Cook bacon slices in a skillet until crispy. Remove to drain on paper towels. Pour off all but 1 tsp. bacon drippings.
• Pound chicken breasts to an even thickness. Pan grill until golden brown on each side and cooked through, about 5 minutes per side or until chicken registers 165 degrees on an instant read thermometer. Remove from pan.
• Butter bread slices and add to skillet. Top each slice with shredded cheese and grill until golden brown on the bottom and the cheese has melted. Place chicken breasts on two slices of bread.
• Top each grilled chicken breasts with a schmear of bbq sauce, two slices of crispy bacon, sliced tomato, diced jalapeno & scallion and a second cheesy bread slice.

The post Monterey Chicken Grilled Cheese Sandwich appeared first on Lemony Thyme.

I woke up this morning and put on my workout clothes.  I did it before I could talk myself out of it.  I figured that gave me at least a 50% greater chance of it actually happening.  Low and behold I have a workout under my belt.  No way, no how was I going to offset that kind of progress with a unhealthy lunch choice so I made a California Grilled Cheese Sandwich.

Making Healthy Choices doesn’t mean you have to sacrifice flavor.  Well selected fresh ingredients can deliver all the satisfaction without the guilt of a bad decision.  I’ve shared before that finding a lunch buddy who has similar goals not only makes it more fun to create mutually enjoyable dishes, but you can split the cost of ingredients.  Note:  There are a lot of alfalfa sprouts in a package and the other half of an avocado never tastes quite as good as the first.

I layered slices of multigrain bread with Monterey jack cheese, sliced avocado, red onion, tomato and alfalfa sprouts.  To give it just a little something extra I drizzled it with some of our Homemade Buttermilk Ranch Dressing and a grind of freshly cracked black pepper.  The combination in this California Grilled Cheese Sandwich was perfect.

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California Grilled Cheese Sandwich

Author Libby with Lemony Thyme

Ingredients

• multigrain bread sliced
• Monterey jack cheese shredded
• avocado sliced
• Roma tomato sliced
• red onion thinly sliced
• alfalfa sprouts
• Homemade Buttermilk Ranch Dressing
• coconut oil for pan grilling

Instructions

• Layer sandwich ingredients on bread slices. Drizzle with buttermilk ranch dressing. Pan grill in coconut oil until golden brown on both sides.

The post California Grilled Cheese Sandwich appeared first on Lemony Thyme.

I remember sitting outside at a patio table, sipping on a margarita, and soaking in the first glimpse of summer.  It was twenty years ago and the name of the restaurant escapes me now but the Monterey Chicken does not.

Perfectly grilled chicken breasts topped with smoky hickory bbq sauce, crispy bacon, and Monterey jack cheese baked until golden and bubbly.  Finished with a handful of diced tomato, jalapeno & scallion.  It’s been years since I’ve recreated Monterey Chicken but the first taste of summer sun brought it right back into my sweet spot.

Monterey Chicken is a great week night meal that the entire family will love.  While the chicken is grilling, slice and dice your toppings.  Then finish in the oven.  You’ll have a colorful and oh so flavorful dish on the table in about 30 minutes.

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Monterey Chicken

Cook Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 2

Ingredients

• 2 boneless skinless chicken breasts
• 4 strips bacon
• 2-3 Tbl. hickory bbq sauce or favorite
• 2 ounces Monterey Jack/cheddar cheese shredded
• 1 to mato diced
• 1 jalapeno fine diced
• 1 scallion thinly sliced

Instructions

• Grill chicken breasts until almost done (about 155 degrees).
• Preheat oven to 350 degrees.
• Top each grilled chicken breasts with a schmear of bbq sauce, two slices of crispy bacon and a handful of shredded cheese. Place in oven for 10 minutes or until cheese is melted and bubbly and chicken registers 165 degrees.
• Remove from oven and sprinkle with diced tomato, jalapeno and scallion. Allow to rest for 5 minutes before serving.

The post Monterey Chicken appeared first on Lemony Thyme.