Prairie House Bandidos
Ring the triangle! The hearty, homemade taste of the Texas frontier is alive and well at Prairie House Restaurant. Juicy, mesquite-grilled steaks and flame-kissed Bandidos slathered in sweet barbecue sauce are some of the best in the state. It's country cookin' so good former Dallas Cowboy Hall of Famer Randy White is a regular…and as you’ll see, he’s still looking good!
Ingredients
- 1 package bacon
- 1 Chicken breast
- Italian dressing
- Whole pickled jalapenos
- Pepper Jack Cheese sticks
- BBQ SAUCE:
Instructions
Prep
- Slice raw chicken breast into 1 inch thick strips. 1 breast should yield approximately 6 strips.
- Cover raw chicken strips with Italian dressing and marinate for 1 hour in refrigerator.
- Slice whole pickled jalapeno in half lengthwise. Remove seeds if you prefer less spicy.
Directions
- Lay out 1 piece of bacon per bandito.
- Place marinated chicken strip on top of the bacon strip. They should be approximately equal in size.
- At the bottom of the chicken and bacon strip, place one half jalapeno.
- Lay a pepper jack cheese stick inside jalapeno.
- Roll the chicken and bacon all the way over the jalapeno and cheese pierce with a metal skewer.
- Place up to 6 banditos on 1 skewer to cook!
Cook
- Cook on a hot grill for approximately 10-15 minutes or until chicken and bacon are cooked through and cheese is melted.
- Brush with BBQ sauce before serving. Enjoy!
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