Bacon Wrapped Cumin Chicken Stuffed Jalapeno
1 lb. chicken breast
1 cup cheddar cheese, shredded
1 1/2 tbsp. cumin
1 tsp. salt
2 1/2 oz. cream cheese
12 jalapenos, cut in half and seeded
12 slices of bacon, cut half
2 cups flour
2 cups buttermilk
4 cups masa
Place chicken in a sauce pot with enough water to cover it. Add 1 tsp. salt. Remove chicken from water and shred with two forks. Add cheddar cheese, cream cheese, salt and cumin, mix thoroughly. Fill each jalapeno half with about 1-2 tbsp. of the chicken mixture. Wrap half of a piece of bacon around each jalapeno half. Dip first in flour, then buttermilk, then in masa, making sure all sides are evenly coated through each step. Fry in canola oil that is 350 degrees until just golden brown.
2 cups Maseca Instant Corna Masa
1 1/2 cup water
- Combine 2 cups of masa and 1 1/2 water. Mix thoroughly for 2 minutes until you form a soft dough. If dough feels dry, add teaspoons of water, one by one.
- Divide dough into 19 equal balls of approximately 1 oz. each. Cover with a damp cloth to keep dough soft and moist. Line a tortilla press with 2 sheets of thick plastic wrap. Place each ball between the two sheets of plastic and press until each tortilla measures 5 in diameter.
- Heat skillet or griddle on medium high heat. Carefully peel off tortilla for 30 seconds on each side, turning the tortilla 3 times. Cover tortillas with a cloth napkin to keep them soft and warm.