Appetizers & Snacks – The Fancy Pants Kitchen

Charoset

Francine — Wed, 10 Apr 2024 19:07:56 +0000

Charoset is a traditional part of the Passover seder and this recipe is the best! My father, of blessed memory, used to make this every Passover and it was one that we could never get enough of!!

Charoset is meant to symbolize the mortar that was used by the Israelites when they were enslaved in Ancient Egypt.

It is a combination of apples, nuts, spices, honey and red wine. And, boy, is it good! We get to eat it twice during the seder. The first time is with a bite of bitter herb (maror) and the second time we make it into a “hillel” sandwich between two pieces of matzah with a slice of the bitter herb. And then we just eat it because it’s so darn good!

This is a very simple recipe. Begin by peeling, coring and chopping the apples. I like to use Honeycrisp or Granny Smith apples. I like the crunch of these two types. The Honeycrisp will be a little sweeter so if you like a tart apple, try the Granny Smiths.

Once chopped, toss them together with the chopped nuts, ginger, cinnamon, sugar and honey.

Stir in red wine and then cover and place in the refrigerator for at least 6 hours for the flavors to ripen.

Right before serving, stir in another tablespoon of red wine.

This recipe will be a hit for your Passover celebration!

Share Your Thoughts...

Lastly, if you make Charoset, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Charoset

Makes: 1 & 1/2 cups

Prep Time: 5 minutes

Chill Time: 6-24 hours

Total Time: 5 minutes & 6 hours minimum

Ingredients

3 medium apples (I like Honey Crisp or Granny Smiths)
1/2 cup chopped walnuts or almonds
1/2 tsp ground ginger
1/2 tsp cinnamon
1 & 1/2 tbsp sugar
2 tbsp honey
3 tbsp red Concord grape wine

Instructions

Peel, core and chop the apples moderately coarse. In a bowl, toss with the chopped nuts. Mix in the ginger, cinnamon, sugar and honey.

Stir in 2 tablespoons red wine and adjust the seasonings. This should ripen in the refrigerator, covered, for at least 6 hours before it is served and is even better if it sits for 24 hours.

Before serving, stir in the remaining 1 tablespoon wine.

Prosciutto-Wrapped Baked Brie Rolls

Francine — Sun, 24 Mar 2024 20:59:56 +0000

Prosciutto-Wrapped Baked Brie Rolls are a lovely appetizer to serve to guests, for game day or for lunch with a simple salad. They are easy, tasty and quick to make! Best of all, they only take a few ingredients! Happy dance!!

Cut a wheel of brie cheese into 16 pieces. Wrap one thin piece of prosciutto around each piece of cheese.

Cut each sheet of puff pastry into 9 squares for a total of 18 (you’ll only need 16, but you’ll get more evenly sized squares if you cut 18).

Spread each square with some fig preserves and then place the prosciutto-wrapped brie on top.

Pull up two corners of pastry around the brie, per the photo above and place on a baking sheet. Repeat with all of the pieces.

Brush with a beaten egg and sprinkle coarse sugar over the top.

Bake for 15-20 minutes or until the pastry is golden brown and the cheese is melted.

Top with honey, thyme and pomegranate seeds, if available.

Share Your Thoughts...

Lastly, if you make Prosciutto-Wrapped Baked Brie Rolls, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Prosciutto-Wrapped Baked Brie Rolls

Makes: 8 servings

Prep Time: 15 minutes

Bake Time: 20 minutes

Total Time: 35 minutes

Ingredients

1 wheel (8-12 ounce) Brie cheese, cut into 16 slices
8 slices thin prosciutto, each cut in two long pieces
2 sheets frozen puff pastry, thawed
8 tsp fig preserves
black pepper
1 egg, beaten
coarse sugar, for sprinkling
honey, thyme and pomegranate seed if available, for serving

Instructions

Preheat the oven to 425° F. and line a baking sheet with parchment paper.

Wrap slices of prosciutto around each slice of brie to cover. Cut each pastry sheet into 9 squares (18 squares total) You will only use 16 pieces of pastry. Spread each square with fig preserves, then place the prosciutto-wrapped brie in the center of each squash. Sprinkle with pepper.

Take two corners of the pastry and wrap them up and over the brie to enclose (see above photo). Repeat with the remaining squares and place on the prepared baking sheet.

Brush with beaten egg and sprinkle lightly with sugar. Bake for 15-20 minutes or until the pastry is deep golden brown. Top with honey, thyme, and pomegranate. ENJOY!

Recipe adapted from Half Baked Harvest

Restaurant-Style Salsa

Francine — Mon, 04 Mar 2024 14:32:56 +0000

Restaurant-Style Salsa is an easy recipe that replicates the delicious salsas that you get at your favorite Mexican restaurant. It’s made in the blender or food processor, and simply requires dumping all the ingredients in and pushing “start”. How can you not love that?!

Using a can of whole, peeled tomatoes, place it in a blender or food processor. Combine it with chopped cilantro, diced onion, red wine vinegar, garlic, crushed red pepper flakes, Mexican oregano, smoked paprika, ground cumin and sugar.

It’s important to use Mexican oregano. It has a more pungent flavor than Greek oregano and is especially good in chile-based recipes. If you don’t have it, or can’t find it, substitute marjoram, not Greek oregano.

Refrigerate the salsa up to one week. Serve with tortilla chips and guac!

Share Your Thoughts...

Lastly, if you make Restaurant-Style Salsa, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Restaurant-Style Salsa

Makes: 4 cups (8-10 servings)

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients

1 (28-ounce) can whole peeled tomatoes, with their juices
1 cup roughly chopped, loosely packed fresh cilantro
1 cup diced white onion, from 1 small white onion
2 tbsp red wine vinegar
2 cloves garlic, roughly chopped
1 tbsp crushed red pepper flakes (use less for mild salsa)
2 tsp kosher salt
1 tsp Mexican oregano (see Chef’s Note)
1 tsp smoked paprika
1/4 tsp ground cumin
1/4 tsp sugar

Instructions

In a blender or large food processor fitted with the steel blade, blend all of the ingredients together until the salsa is puréed but still just slightly chunky. Taste and adjust seasoning if necessary. Refrigerate for at least 30 minutes or up to 1 week. Serve with tortilla chips.

Chef’s Note:

Mexican oregano is widely available in the spice section of most large supermarkets (it is part of the McCormick Gourmet line). Note that it is not the same as regular oregano. If you can’t find it, marjoram makes a better substitute than regular oregano.

Recipe by Once Upon a Chef

Pecan-Stuffed Mushrooms

Francine — Fri, 26 Jan 2024 18:53:49 +0000

For a very delicious appetizer, try Pecan Stuffed Mushrooms. A filling of mushrooms, pecans and goat cheese stuff these little beauties and then they are topped with a candied pecan. What more can I say except you must try them!

This easy recipe begins by chopping the stems of all of the mushrooms and combining them with chopped shallots, pecans and garlic in a skillet. Cook them until them soften.

Transfer to a mixing bowl and add goat cheese, parsley and bread crumbs and set aside.

Spread out the mushroom caps on a large baking sheet and stuff them with filling. Bake them for 20 minutes.

While they are baking, heat honey and olive oil in a skillet over medium heat and add the pecans. Stir until they are completely coated and start to get dark. Spread them on a piece of parchment to cool.

Once the mushrooms are cooked, top each one with a candied pecan and serve.

Share Your Thoughts...

Lastly, if you make Pecan-Stuffed Mushrooms, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Pecan-Stuffed Mushrooms

Makes: 6 servings

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Ingredients

1 pound mushrooms (about 25 large mushrooms)
2 tbsp unsalted butter
2 tbsp olive oil
1 shallot, minced (about 1/4 cup)
1/2 cup chopped pecans
4 cloves garlic, minced
1/4 cup parsley, minced
4 ounces goat cheese
1/4 cup panko bread crumbs (or gluten free bread crumbs)
1/2 tsp salt
1/4 tsp pepper

Honeyed Pecans:

25 pecan halves
2 tbsp honey
1 tsp olive oil
pinch of salt

Instructions

Preheat oven to 350°F. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.

Heat butter over medium heat in a small skillet. Add in shallots, pecans, mushroom stems and garlic. Cook, stirring often, until everything has softened, about 5 minutes.

Add warm ingredients to a medium sized mixing bowl and stir in goat cheese, parsley, bread crumbs salt and pepper until well combined. Set aside.

Spread out mushroom caps on a large baking sheet. Working with one mushroom at a time brush both inside and outside with olive oil (or melted butter) and stuff with 1 teaspoon of filling. Place on center rack and bake from 20 minutes.

While mushrooms are cooking, heat honey and olive oil in a medium-sized skillet over low heat. Add in pecans halves and stir until they are completely coated. Cook over medium low heat until pecans have taken on a slightly darker color, about 3-4 minutes. Spread pecans onto a piece of parchment to cool.

Once mushrooms are cooked, top with candied pecans and serve immediately. Enjoy!

Recipe from The Modern Proper

Pear Bacon and Goat Cheese Quesadilla

Francine — Tue, 09 Jan 2024 20:40:51 +0000

It’s hard to beat the flavor combinations in this delicious Pear Bacon and Goat Cheese Quesadilla. In fact, they are surprising delicious…sweet pear, smoky crunchy bacon and tangy goat cheese all meld beautifully for an easy appetizer or lunch.

Simply cook tortillas until they are no longer doughy, top with Monterey Jack cheese, goat cheese and crispy bacon pieces.

Spread thinly sliced pears over the cheese and add a second tortilla to the top.

Cook until the bottom is brown and the cheese starts to melt. Carefully flip the quesadilla over and continue to cook until the cheese is melted.

Cut the quesadilla into wedges and repeat with the remaining ingredients.

This quesadilla can be made ahead of time and reheated at 350°F on a wire rack set into a baking sheet. It should take about 8-10 minutes. We love that, don’t we?!

Share Your Thoughts...

Lastly, if you make Pear Bacon and Goat Cheese Quesadilla, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Pear Bacon and Goat Cheese Quesadilla

Makes: 4 servings

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Ingredients

3 slices thick bacon, diced
four (10-inch) flour tortillas
2 cups shredded Monterey Jack cheese
1/2 cup crumbled goat cheese
1 firm ripe Bartlett, Bosc, Comice or Anjou pear, peeled and thinly sliced

Instructions

Cook the bacon in a large skillet until browned and crispy. Remove with a slotted spoon and drain on a paper towel. Discard extra fat and wipe out the skillet well.

Cook two of the tortillas over medium heat until one side on each one is pale golden brown and they are no longer soft and doughy.

Remove one tortilla from skillet and reduce the heat to low. Flip the other tortilla uncooked side down and sprinkle the browned side with 1/2 cup Monterey Jack cheese and 1/4 cup goat cheese.

Distribute half of the bacon over the cheese and layer with half of the pear slices. Cover pears with 1/2 cup more shredded cheese and top with the second tortilla, uncooked side up. Press firmly with a spatula.

Cook until bottom tortilla is golden brown and bottom layer of cheese is melted. Carefully flip quesadilla over and cook second side until cheese is melted and tortilla is golden brown.

Transfer to a cutting board. Cut into wedges and repeat with remaining ingredients.

Recipe from Food 52

The Best Hot Onion Dip

Francine — Tue, 19 Dec 2023 20:03:37 +0000

If you’re in the mood for an easy and cheesy appetizer, The Best Hot Onion Dip is for you!

Even though this recipe has been around forever, it’s one that should definitely be featured.

With only four ingredients and 45 minutes, this delicious appetizer is ready to serve. The sweet onions provide a deep flavorful dip and the cheesy crisp topping is perfect to schmear on crackers!

This is a 1:1:1 recipe…1 cup mayo, 1 cup grated cheddar cheese and 1 cup chopped sweet onions. Throw in some herbs (I like chopped thyme) for color and flavor and you are done with the ingredients.

I like to use sweet onions as they are…sweet! Ha! You could also use red onions or 1/2 and 1/2 to give the finished dip some color.

Cheddar cheese is the traditional cheese, but Gouda, Havarti, Gruyère and Swiss are all good options.

As for the herbs, thyme, rosemary, basil, oregano or a combination are all options.

Combine all of the ingredients, transfer it to a small oven-safe baking dish or a mini cast-iron skillet and bake for 35-45 minutes or until it’s bubbling and the top is nicely browned.

Remove it from the oven, sprinkle some additional herbs on top and serve it with pita chips, crostini or crackers.

Share Your Thoughts...

Lastly, if you make The Best Hot Onion Dip, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

The Best Hot Onion Dip

Makes: 6 servings

Prep Time: 5 minutes

Bake Time: 40 minutes

Total Time: 45 minutes

Ingredients

1 cup chopped sweet onion (1 medium onion)
1 cup mayonnaise
1 cup shredded cheddar cheese
1 tbsp finely chopped fresh herbs

Instructions

Preheat the oven to 350˚F. Spray a small baking dish or 6-inch cast iron pan with non-stick cooking spray. Line a sheet pan with foil for easy cleanup. Set aside.

Combine the onion, mayonnaise, cheese and 2 teaspoons of the fresh herbs in a medium size bowl. Stir well to combine.

Transfer the onion mixture to the prepared pan and set the pan on the foil-lined sheet pan.

Bake for 35-45 minutes until golden and bubbly.

Garnish with the remaining teaspoon of fresh herbs. Serve hot and enjoy!

Garlic Butter Pizza Egg Rolls

Francine — Fri, 03 Nov 2023 14:55:17 +0000

Game days call for do-ahead, fattening types of snacks, which is why I serve Garlic Butter Pizza Egg Rolls. I’m not pretending it’s low-fat or anything…it’s ooey, gooey, filled with cheese, pepperoni and marinara sauce. But…it’s also baked! Woohoo! At least it’s not fried!

Game days are known for fried wings, potato chips, bean dips so why not go one better and give the gang an elevated pizza roll?! They will thank you for this tasty appetizer!

These are pretty simple, once you get the hang of it. Combine cheeses and spices in a bowl. Lay one egg roll wrapper on a surface and lightly brush water around all of the edges, approximately 1/2 inch wide. Layer marinara sauce, provolone cheese slice and cheese mixture. Add pepperoni and roll it up, sealing the edges as best as possible.

Melt some butter, brush it over the rolls and sprinkle some parmesan cheese over. Bake for 10 minutes, flip them, add a couple more pepperoni slices to the top and bake another 8-10 minutes.

It’s okay if the cheese melts out of some of them a bit.

While the rolls are baking, melt remaining butter with sage and cook until the sage gets crispy. Add grated garlic, brush it over the rolls and serve these bad boys with some extra marinara on the side!

Share Your Thoughts...

Lastly, if you make Garlic Butter Pizza Egg Rolls, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Garlic Butter Pizza Egg Rolls

Makes: 12 rolls

Prep Time: 30 minutes

Bake Time: 20 minutes

Total Time: 50 minutes

Ingredients

3/4 cup grated parmesan cheese
2 tsp dried basil
1 tsp dried oregano
1 tsp dried parsley
1 pinch chili flakes
2 cloves garlic, grated
1 cup shredded mozzarella cheese
1 – 1 & 1/2 cups marinara sauce
12 slices provolone cheese
12-16 square egg roll wrappers
1/2 cup thinly sliced pepperoni
5 tbsp salted butter
2 tbsp chopped fresh sage

Instructions

Preheat the oven to 425° F. Lightly grease 2 baking sheets.

In a bowl, combine 1/2 cup grated parmesan, the dried basil, oregano, parsley, chili flakes, and 1 clove of garlic. Mix in the mozzarella.

To assemble, brush water around the edges of the wrapper, then layer with 1 tablespoon of marinara sauce, 1 slice provolone, and about 1 tablespoon of the mozzarella mix. Add 1 pepperoni slice. Do not overstuff these with ingredients. Roll up and place on the baking sheet.

Melt 3 tablespoons of butter, then brush each roll with the butter. Sprinkle evenly with the remaining 1/4 cup parmesan cheese. Bake for 10-12 minutes, then flip, add 1-2 pepperoni slices to top, and cook another 8-10 minutes, or until the rolls are crisp. The cheese may melt out a bit, but that’s ok.

Meanwhile, melt 3 tablespoons butter together with the sage, let the sage get crisp, then remove from the heat and add 1 clove of grated garlic. Top each roll with the garlic butter. Serve with marinara sauce on the side.

Recipe by Half Baked Harvest

Smoked Salmon Crostini

Francine — Tue, 19 Sep 2023 23:55:32 +0000

Smoked Salmon Crostini is a lovely appetizer that is simple, delicious, quick to make and gorgeous to look at!

I’m always on the hunt for easy appetizers and this is it! I regularly make Beet-Cured Smoked Salmon and this is a perfect use for it. You don’t need to make you own (but why wouldn’t you? It’s so easy!) as any smoked salmon will work.

Simply top homemade crostini with a cream cheese spread, smoked salmon and toppings and you are ready to serve this wonderful appetizer!

Begin by making the crostini. Slice the baguette into 1/2-inch slices and place them on a baking sheet. Brush the bread with a combination of olive oil, garlic powder, salt & pepper and bake until the crostini are crispy and golden.

For the creamy spread, combine all of the ingredients and mix well.

Prepare all of the toppings. You can use so many different items but I like using what you’d get on a low & cream cheese bagel: cucumber, red onion, diced tomatoes, capers and dill.

Here’s a red onion hack: slice the onion very thin and then soak the onion slices in a bowl with ice water for about 5 minutes. Drain and pat dry. This will eliminate that pungent raw-onion bite and also won’t bother your stomach, if you are sensitive to raw onions.

Once the crostini has cooled, spread a bit of the creamy spread over the crostini, top with smoked salmon and the rest of your toppings.

The crostini can be prepared a few hours ahead and stored covered in the refrigerator. Remove and serve!

Share Your Thoughts...

Lastly, if you make Smoked Salmon Crostini, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Smoked Salmon Crostini

Makes: 10 servings

Prep Time: 20 minutes

Bake Time: 10 minutes

Total Time: 30 minutes

Ingredients

Crostini:

1 baguette
1/4 cup olive oil
1/4 tsp kosher salt
1/2 tsp garlic powder
1/4 tsp ground black pepper

Creamy Spread:

4 ounces cream cheese, room temperature
1 tbsp heavy whipping cream
2 tsp mayonnaise
1/2 tsp garlic powder
1/2 tsp fresh dill, chopped
1/8 tsp salt
1/8 tsp ground black pepper

Assembly:

12 ounces smoked salmon
desired toppings (sliced cucumbers, red onions, capers, parsley)

Instructions

Crostini:

Preheat oven to 400°F. Slice the baguette into 1/2-inch thick slices. Add the crostini slices onto a baking sheet.

In a bowl, combine the oil, salt, pepper, and garlic powder. With a pastry brush, brush the bread slices with the oil mixture.

Bake for about 6-8 minutes or until the bread is crispy and golden. Set aside to cool.

Creamy Spread:

In a bowl, combine all the ingredients for the creamy spread and set aside.

Prepare all the desired toppings and set aside.

Assembly:

Once the crostini is cooled, spread the creamy spread on the bread pieces, top with a piece of smoked salmon and top with desired toppings. Repeat with the remaining crostini pieces. Serve and enjoy!

Paprika-Roasted Carrot Hummus

Francine — Sat, 02 Sep 2023 20:03:44 +0000

There are so many ways to make hummus but Paprika-Roasted Carrot Hummus is really special! The vibrant color and smoked paprika flavor will make you want to serve it often!

It’s very similar to a traditional hummus in that you purée chickpeas, garlic, tahini, olive oil, and lemon juice, but it gets an added zing when you roast carrots that have been seasoned with smoked paprika and purée them with the rest of the ingredients. Give this recipe a try when you’re in the mood for something less traditional!

Peel and slice carrots and season them with olive oil, smoked paprika and salt. Toss them onto a sheet pan and roast them until they are tender, about 30-35 minutes.

Once the carrots are cooled slightly, purée them in a food processor or blender along with water, chickpeas, garlic, tahini, olive oil, lemon juice and zest and salt. Top it with sesame seeds, fresh dill and chives, flaky sea salt and a drizzle of olive oil.

That’s all it takes to have this lovely show-stopping appetizer! Serve it with pita chips or crackers and enjoy!

Share Your Thoughts...

Lastly, if you make Paprika-Roasted Carrot Hummus, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Paprika-Roasted Carrot Hummus

Makes: 8 servings

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Ingredients

Roasted Carrots:

1 pound carrots, peeled & sliced 1/2-inch thick
1 tbsp smoked paprika
olive oil
kosher salt

Hummus:

1/4 cup ice cold water, plus more if needed
1 (15.5 oz) can chickpeas (no salt added), rinsed & drained
2 garlic cloves, roughly chopped
1/2 cup tahini
2 tbsp olive oil
2 tsp lemon zest
2 tbsp lemon juice
1 & 1/4 tsp kosher salt
1 tbsp sesame seeds
1 tbsp fresh dill leaves
1 tbsp chopped fresh chives
flaky sea salt
warm pita or pita chips, for serving

Instructions

For the roasted carrots, preheat the oven to 425°F. Line a sheet pan with parchment paper. Place the sliced carrots onto the sheet pan. Add the smoked paprika, a generous drizzle of olive oil, and a good pinch of salt. Toss to coat. Spread the carrots into an even layer. Roast for 30-35 minutes, or until tender. Let cool for about 10 minutes.

For the hummus, add the water, roasted carrots, chickpeas, garlic, tahini, olive oil, lemon zest, lemon juice, and salt to a high-powered blender (you could also use a food processor, but the blender will create the smoothest texture).

Blend until smooth and creamy, using a spatula to scrape down the sides of the blender a couple of times. If needed, add a little bit more water to help everything combine. Taste and add more salt if needed.

Plate the hummus with the sesame seeds, dill, chives, a pinch of flaky sea salt, and a drizzle of olive oil over top. Serve with warm pita or pita chips alongside.

Recipe by The Original Dish

Bacon-Wrapped Chicken Bites

Francine — Sat, 12 Aug 2023 16:06:41 +0000

Bacon-Wrapped Chicken Bites are delicious little appetizers! Chunks of tender chicken breast topped with pickled jalapeños and chunks of cheddar and then wrapped in applewood-smoked bacon…can you say WOW?? So tasty! And easy!!!

You may not believe me when I say easy but these really are! Add some barbecue sauce to chicken chunks and toss until they are well coated.

Then stack a piece of chicken, a pickled jalapeño and a cheddar cheese chunk on top of apiece of bacon. Wrap the bacon around the stack and secure with a toothpick.

I had a hard time finding pickled jalapeños. If you can’t find them, you can use sliced jalapeños in a jar.

Brush the pieces with a little maple syrup and place them on the outer edge of a preheated barbecue. Grill them, turning occasionally, until the chicken is cooked and the bacon is crisp.

Sprinkle a little cilantro over the top, if you want, and serve these hot from the grill!

Share Your Thoughts...

Lastly, if you make Bacon-Wrapped Chicken Bites, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Bacon-Wrapped Chicken Bites

Makes: 24 pieces

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients

1 pound chicken breasts or tenders, cut 1-inch cubes
1/2 cup barbecue sauce
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper, divided
12 slices of bacon, cut in half crosswise
24 slices of pickled jalapeños, about 1/2 cup
1/2 block of sharp cheddar cheese, cut into 1/4-inch-thick cubes
24 toothpicks
1/4 cup maple syrup

Instructions

In a large bowl, combine the chicken barbecue sauce, salt, and 1/4 teaspoon of the black pepper. Toss until well-coated.

One at a time, place a piece of chicken onto the end of a slice of bacon, top with cheese then a slice of jalapeño. Carefully roll and secure with a toothpick. Continue until all the chicken is wrapped.

Once all chicken is wrapped, brush one side of the bites with the maple syrup. Season evenly with the remaining 1/4 teaspoon of black pepper.

Heat the grill over medium heat (about 350°F) and oil the grill grates (to do this, dip a wadded paper towel in a little oil and, using tongs, wipe the oil evenly over the grates. Be careful not to use too much oil, because that’s a sure-fire way to start a good flare-up—a little goes a long way here.)

Carefully place the chicken bites on the outer edge of the grill, where they aren’t directly over the fire but close to it (as they flame up easily) and cook until the bacon fat has rendered and the chicken is cooked through, 10 to 12 minutes total, carefully rotating the bites every 3-4 minutes so that they cook evenly. The lid should be closed throughout the cooking process, unless you are flipping them.

Remove from the grill and let cool slightly before serving.

Recipe by The Defined Dish